Easy lentil daal
Ingredients:
-1 cup dried lentils (soaked overnight)
-1 tbsp sunflower oil
-1 tbsp ghee
-2 small yellow onions
-2 tsp jeera (cumin seed)
-1 tsp garam masala
-1 tsp turmeric
-1 tsp ginger powder or 1 inch fresh ground ginger
-2 cloves garlic
-2 green chilis
-1/2 cup carrots, chopped into 1/2 inch squares
-1/2 cup celery, chopped into 1/2 inch squares
-1/2 cup cauliflower, chopped into 1/2 inch squares
-3-4 cups water or vegetable stock
-3 tbsp tomato paste or 3 fresh tomatoes
-4-6 bay leaves
Directions:
1. In a large pot, heat oil and ghee until hot. Add jeera and cook until it pops, then add onion, turmeric, garam masala, and ginger. Cook for 2 minutes. Add garlic and green chilis and cook for an additional minute. Add chopped carrots, celery, and cauliflower (can use any vegetables, really), and cook for 2-3 minutes.
2. Once vegetables are slightly softened, drain lentils and add these to the pot along with enough water or vegetable stock to cover (about 3-4 cups). Stir together, then add tomato paste or fresh chopped tomatoes and bay leaves and stir.
3. Bring mixture to a boil and then cover and reduce heat to low. Cook for about 1 - 1.5 hours or until desired tenderness.
-1 cup dried lentils (soaked overnight)
-1 tbsp sunflower oil
-1 tbsp ghee
-2 small yellow onions
-2 tsp jeera (cumin seed)
-1 tsp garam masala
-1 tsp turmeric
-1 tsp ginger powder or 1 inch fresh ground ginger
-2 cloves garlic
-2 green chilis
-1/2 cup carrots, chopped into 1/2 inch squares
-1/2 cup celery, chopped into 1/2 inch squares
-1/2 cup cauliflower, chopped into 1/2 inch squares
-3-4 cups water or vegetable stock
-3 tbsp tomato paste or 3 fresh tomatoes
-4-6 bay leaves
Directions:
1. In a large pot, heat oil and ghee until hot. Add jeera and cook until it pops, then add onion, turmeric, garam masala, and ginger. Cook for 2 minutes. Add garlic and green chilis and cook for an additional minute. Add chopped carrots, celery, and cauliflower (can use any vegetables, really), and cook for 2-3 minutes.
2. Once vegetables are slightly softened, drain lentils and add these to the pot along with enough water or vegetable stock to cover (about 3-4 cups). Stir together, then add tomato paste or fresh chopped tomatoes and bay leaves and stir.
3. Bring mixture to a boil and then cover and reduce heat to low. Cook for about 1 - 1.5 hours or until desired tenderness.
Chickpea Daal
Here's a quick, easy, and tasty recipe for chickpea or channa daal.
Ingredients:
-2 tbsp sunflower oil
-1 tsp jeera or cumin seeds
-1 large onion, chopped
-1-2 green chilis (depending on your spiciness preference), cut into thin slices
-ginger garlic paste (1-2 cloves garlic and 5/8 inch ginger smashed together)
-2 cans chickpeas (16 oz each)
-1 tbsp ground coriander
-1 tsp turmeric
-3 tomatoes - peeled and chopped (blanch the tomatoes so that the skin can peel easily, cut off bottoms and put in about 1 inch boiling water for 4-5 min) - keep water
-1 tsp garam masala
-1-2 tsp salt
-3 bay leaves
Directions:
1. Heat oil in a large skillet on medium high heat
2. Add jeera and cook until you hear it pop (about 1-2 min)
3. Turn heat to medium and add onion - cook until light brown (about 3 min)
4. Add ginger garlic paste and green chili and cook for 1 min
5. Add coriander and turmeric and stir for a few seconds
6. Add tomatoes and stir for a few seconds
7. Add chickpeas and about 1 cup of water that was used to blanch the tomatoes
8. Add garam masala, salt, and bay leaves (optional - 1 tsp lemon juice)
9. Cook covered for 10-15 minutes
Serve with rice.
Ingredients:
-2 tbsp sunflower oil
-1 tsp jeera or cumin seeds
-1 large onion, chopped
-1-2 green chilis (depending on your spiciness preference), cut into thin slices
-ginger garlic paste (1-2 cloves garlic and 5/8 inch ginger smashed together)
-2 cans chickpeas (16 oz each)
-1 tbsp ground coriander
-1 tsp turmeric
-3 tomatoes - peeled and chopped (blanch the tomatoes so that the skin can peel easily, cut off bottoms and put in about 1 inch boiling water for 4-5 min) - keep water
-1 tsp garam masala
-1-2 tsp salt
-3 bay leaves
Directions:
1. Heat oil in a large skillet on medium high heat
2. Add jeera and cook until you hear it pop (about 1-2 min)
3. Turn heat to medium and add onion - cook until light brown (about 3 min)
4. Add ginger garlic paste and green chili and cook for 1 min
5. Add coriander and turmeric and stir for a few seconds
6. Add tomatoes and stir for a few seconds
7. Add chickpeas and about 1 cup of water that was used to blanch the tomatoes
8. Add garam masala, salt, and bay leaves (optional - 1 tsp lemon juice)
9. Cook covered for 10-15 minutes
Serve with rice.