“This is the best daal I have had outside of India” said one of our friends who really does know his food as he runs a vegetarian café and restaurant. I was utterly flattered that he would ask me for the recipe. It was completely ad hoc cooking as most of mine is. Just follow broad principles and keep it simple. Anyway, I jogged my memory and came up with something. Here’s what it is, I think:
1 cup mixture of 3 daals : 1/3rd each – pink coral, yellow and split yellow with husk
Spinach – about 300 grams.
Chopped onion – 1medium
Chopped ginger – 1 inch piece
Tomatos 2 medium- each cut in 4 pieces
Cumin seeds – 1 and a half teaspoon – coarsely ground
Mustard seeds- 1 tsp
Fresh curry leaves : 6-7 (optional)
Asafoetida powder -pinch
Coriander powder : 1 and a half table spoon.
Salt, turmeric, 1 green chilly
Tamarind paste : 1 tsp
Sambar powder -1 tsp (optional)
Desi ghee – 1 tablespoon
Fresh coriander leaves
Wash and boil the daal mix with salt and turmeric. Add spinach when half done.
Heat ghee – splutter mustard seeds, add cumin seeds, asafoetida, coarsely chopped green chilly, curry leaves, ginger and onions – fry till light brown.
Add coriander powder and fry for another minute.
Add the boiled daal and spinach mix, bring to a boil. add tamarind paste and water as required to get the desired consistency.
Then add the chopped tomatoes and sambar powder.
Boil for a few minutes and then add juice of half a lemon just before serving. Garnish with fresh coriander leaves.
Best served with plain basmati rice and bhindi 😉
It is so satisfying to cook a nice meal for friends and family. I miss cooking for Saagar. He loved my Mum’s cooking and rightly so. I was econd best but I was happy to be second best. I would tell him off for licking his plate after meals sometimes and he would say, “It’s a compliment Mamma.” I know. It was.