Daal is one of the most famous Indian dishes. It is essentially just legumes such as beans, peas, and usually lentils. This dish is most commonly eaten during dinner. It is usually eaten with rice and or tortillas. What is so great about this dish is it only takes 45 minutes. There are many types of daals that can be made. For example Toor Daal, Chana Daal, and Masoor Daal. Today, I will be showing you how to make Chana Daal.
-Two cups of Daal (beans)
-Seven cups of water
-One medium onion
-Half a teaspoon of cumin
-Four tablespoons of vegetable oil or ghee (clarified butter)
-Three garlic cloves
-One tablespoons of ginger
-One medium tomato
-One green chili
-Half a teaspoon of chili powder
-Half a teaspoon of garam masala
-Half a teaspoon of turmeric
-One teaspoon of salt
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Step 1: Soak the Daal
Soak the Daal. You can soak it for one hour or you can soak it overnight. Then drain the water and put it in a saucepan. Combine four cups of water in the saucepan. Next, cover and cook the Daal for 45 minutes over medium heat. Then crack the lid, so the water does not come out.
Step 2: Add Spices to the Daal
After five minutes of the Daal cooking add chili powder, tumeric, garam masala, and salt in the water.
Step 3: Make the Tadka (Tempering)
Heat oil in a small fry pan over medium heat. Once the oil is hot add cumin seeds. Cook the Daal until it changes color.
Step 4: Add More to Tadka
Cut the ginger and garlic into small pieces. Add the ginger and garlic. Fry it until it is golden brown.v Then cut the tomato and green chili into small pieces. After that add tomato and green chili and fry them. Once everything is fried put it into the boiling water. Let the Daal cook for five minutes.