Thankfully, my Mom-in-law, who lives next door, came over with some marinated fish while I was preparing the dal, so that helped set the menu for the day: Rice, Dal and Fish-fry.
Estimated Cooking Time: 20 minutes
Ghee – 1 tbsp + 4 tbsp
Cinnamon stick – 1
Dry red chilli (Crushed) – 2
Dal (Lentils) – 1 cup
Water – 4.5 cups
Ginger-Garlic paste – 1 heaped tsp
Garam Masala – 0.5 tsp
Turmeric powder – 2 tsp
Cumin powder – 1 tsp
Lemon squeeze – 1 tbsp
Salt to taste
Coriander leaves – To garnish
Chopped Onions – 0.5 cup
Soak the lentils overnight. In the morning, wash and rinse the soaked lentils.
Once you have them soaked, washed and rinsed, you’re all set.
Step 1: Into a pressure cooker, add 1 tbsp ghee. Once heated, drop the cinnamon stick and crushed chillies. Saute them for a minute.
Step 2: Add the dal, water, ginger-garlic paste, garam masala powder, turmeric powder, cumin powder and the lemon squeeze. Give it a good stir.
Step 3: Pressure cook for about 7-8 whistles.
Step 4 : For the tempering, in a separate pan, to 4 tbsp ghee, add the chopped onions and saute them until golden brown. Stir into the dal and mix well. Add salt to taste, and serve hot.
|Garnish with coriander leaves & a dry red chilli.|
|Rice, Dal & Mom’s fish-fry|
- I have gone for 7-8 whistles because I prefer them all squished up. You could opt for lesser.
- Some recommend adding a pinch of asafoetida (hing).