Cheese is something we eat very rarely and finding recipes without the use of cheese is always on my list. I used to spend hours watching the food network shows but I don’t do that anymore. I just switch the channel even if I see something drool worthy. I love Ina’s kitchen, all white and posh looking but I have never seen any recipe on her show that I can make. Reason – its either meat(psst – I am vegetarian!) or it involves so much butter and sugar that it makes me go “Oh Dear!”. Rachel Ray has a lot of veggie adaptable recipes but she cooks so fast, I miss most of her ingredients and also, I can not take her chattering. I like her but really I cannot for the love of God, take her chattering. So, I realized that I ought to check out food porn. Before you get any ideas, Continue reading
What I have realized after making Dal so many times is that Dal is best made simple. I have tried to make it taste different by adding peas or basil or garam masala but the award for the best Dal goes to “plain Jane”. It is best made in a pressure cooker for optimum taste. Using spring onions also made it better somehow. So here goes:
1 cup Toor Dal(togri bele in kannada)
1 bunch spring onions (scallions) chopped
Half a lime
1-2 tsp oil (I used olive oil)
1/2 tsp turmeric powder
1-2 green chillies chopped (depends on how hot you want it)
Salt to taste ( 1.5 tsp should do it)
Water to cook
Some Coriander leaves(cilantro)
Prep: Clean and soak the Dal in water for at-least half an hour). Even if you don’t do this, it turns out well . Anyway, try !
Put the oil in the cooker or pan (pan should have a fitted lid). Add the tadka and wait till the mustard seeds start flying around. You now have a lot of cleaning to do.
Fry the spring onions till translucent. Add the ginger garlic paste and sauté till the raw smell is gone.
Now add the turmeric powder, chillies and lime to the mix.
Now add the Toor Dal, and around 2 cups of water. Mix well.
Add salt to taste. You can cross check this by tasting the water.
Here’s how the finished stuff looks.
Pressure cook for 3 whistles. Cook on low flame for another 10 minutes. In case of a pan, cook for around 15-20 minutes. Garnish with coriander.
Dal’s done. In case you are not feeling lazy, you can also add hing (asafoetida) and curry leaves to the tadka. Don’t forget to add some sugar and some love for added measure
- Giving Food a thought (arwenevenstar.wordpress.com)