Ingredients
-
1
-
3 - 5
-
1/4
-
-
1/4
-
1/4
-
3 - 4
-
2
-
-
1/2
-
-
-
-
-
Directions
Basic Tempering for Dals,Pulses – dried beans, split peas and lentils are a staple in India and provide protein for families who eat meat rarely or are vegetarian. (It has as much protein as a steak) They are versatile and combine beautifully with any meal. Can be had as a soup too. Though pulses can cause flatulence and cannot be stored for long once cooked this can be countered by using ginger/ asafoetida/ turmeric while cooking. (but we do not consume it after one day even if stored in the fridge – some others do but I have my own ways) They are a must atleast at one meal of the day.,I am so happy I found this recipe! I love dals, but being european, I never felt confident enough to spice them on my own, thus sticking to a handful of well-liked recipes. – Your wonderful instruction already was and will be in future a great basis to work on my “own” dal creations. _ My first try was mung dal and 3 oz spinach (left out garlic)tempered with tomato onion baghar. YUM!! Thanks so much. :),Yummy. used the Cumin-Coriander Baghar Temper with lentils and it was sooo delicious with my adventurous addition of some garlic, onions and chopped spinach. The instructions confused me a little and I wasn’t quite sure when to add the ingredients to the lentils, so I just precooked the lentils, then added them to the skillet after cooking the spices, onions and spinach. Then I covered the pan and turned the heat to low for just a few minutes more to blend all the flavors. I love the spices! Sure do wish I had some mango powder, but had to leave that out. Fay, I have always loved Indian cuisine, and now I can make something truly authentic and delicious…Thanks.
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Steps
|
1
Done
|
Wash Pulses. |
|
2
Done
|
Soak Whole Pulses Overnight or Soak in Boiling Hot Water For 20 Mins. |
|
3
Done
|
Split/Unhusked Pulses Can Be Soaked in Cold Water For 30 Mins Before Cooking. |
|
4
Done
|
Use the Same Water For Cooking in Which the Pulses Have Soaked. |
|
5
Done
|
Add a Little Salt, Turmeric Powder and Ginger and Garlic (if Used) I Add an Onion and Tomato Too While Cooking If I Am not Using These in the Tempering or Sometimes Even If I Am There Is No Limit to the Permutations and Combinations Once You Get the Hang of It. |
|
6
Done
|
Spinach, Pumpkin, Beans and Many More Veges Can Be Added While Cooking. |
|
7
Done
|
Also Can Add a Little Oil or Ghee to Speed Up the Cooking and Keep the Dals from Frothing. |
|
8
Done
|
Pressure Cook For 1 Whistle and Then Reduce Heat For 1-7 Mins For Split Beans (red and Yellow Lentils For Eg. Cook a Little Faster Than Red and Yellow Gram) and Pressure Cook and Then Reduce Heat For 30- 45 Mins For Whole Dals. |
|
9
Done
|
Well Cooked and Blended Dals Taste Better. |
|
10
Done
|
Take Off Heat and Wait For All Steam to Escape. |
