ডাল - Daal or “Why rainy days are the best”
ডাল - Lentils, pronounced : daal
Daal’s are staples in the Bangladeshi lunch spreads. A patoori in the winter will warm you up like none other, a patla daal will entice you to a nap in the summer, and a bowl on a rainy day with some aachar is absolutely divine. They are also one of the most versatile dishes to know how to make. Here I hope to equip you with the three most basic daal recipes.
By simply varying the amount of water used in the recipe one can obtain primarily 3 consistencies of daal - patla daal (“light” daal of a soupy consistency), masoori daal (slightly more thicker), patoori daal (thicker, grainier consistency). In this recipe I outline how to make these three basic types in one recipe.
Budget 30 minutes of soaking time, and a maximum of 40 minutes of cook time, with minimal active cook time.
Play with it all you want - mum would add tomatoes, pea, potol, sajna, spinach, pretty much any vegetable that made sense. Your end result should be a lovely earthy, flavorful, filling soup that goes best with a bowl of rice, a spoon of ghee, and an omelette on top.
Ingredients and tools
Heavy bottomed pot with heavy lid or Dutch Oven
1 cup masoor daal and 1 cup moong daal OR 2 cups of masoor daal
(for your first time make it with just masoor daal)
1 cup diced red onions/shallots
1-3 whole bird’s eye chili peppers/Thai chili peppers
1 clove
1-2 inches of cinnamon stick
1 tbsp garlic paste (in a pinch, equivalent qty. of finely diced garlic will do)
1 tbsp ginger paste (in a pinch, equivalent qty. of finely diced ginger will do)
3 tbsps neutral oil (avocado/canola etc.) or olive oil
3 tbsp turmeric powder
1/2 tbsp deshi chili powder
1/2 tbsp coriander powder
1 tbsp garam masala (if unavailable sprinkle in some additional cinammon powder and a clove)
1/2 tbsp cumin powder
2 bay leaves
Bunch of cilantro
Water (3-3.5 cups for patla, 2.5 cups for masoor, 1.5-2 cups for patoori)
salt to taste (at least 1 tbsp)
Instructions on cooking
Wash daal thoroughly, as you would wash rice. Let daal soak covered in water for 30 minutes before cooking. This speeds up the cooking process quite a bit.
Heat oil in pot. Fry diced onions/shallots until translucent.
Add clove, cinnamon, bay leaves, whole chili pepper, garlic and ginger pastes to the pot. Fry for 2-3 mins on high heat or until fragrant.
Add your daals into the pot and incorporate well.
Add in turmeric, chili powder, and coriander powder to the pot, along with a 1/4 cup of water. This ensures that the spices do not burn. Quickly stir with spatula to incorporate fully.
Once well mixed, add requisite amount of water for the type of daal you are making (as stated above)
Once at a roaring boil add a handful of cilantro leaves and stem (about 5-10 leaves and stems), cover the pot and after 30s-1min lower heat drastically to bring to a low simmer.
Check in after 30 mins. If there is too much liquid for your taste, uncover and cook at medium heat for 5-10 more minutes.
If it looks dry and the daal is hard (uncooked), add water in 1/2 cup increments until it is to a desirable texture.
When done season with salt and stir in garam masala and cumin.
Serve in bowl, garnish with some chopped cilantro, and lime.
Tips and tricks
Cooking lentils is a lot like cooking rice, leave it alone and let it be when the lid goes on.
If you want to add vegetables e.g diced tomatoes, sajna, cauliflower, add it right before you put the lid on (Step 7) to allow it to tenderize.
This recipe is adaptable with toor daal too.
When shopping for daals you are looking for masoor daal (split red lentils) and moong daal (split yellow lentils).
The age of your lentils will determine how long it will take to cook. Remember, it is easier to add water than take it away.
If you make this recipe, please do let me know how it goes. If you have any questions at any point, text or call me for advice, and advice will be readily given.
Cheers
N
