Daal

Daal is one of the main staples of any Indian meal, and is a serious comfort food. On a cold winter's day, just a bowl of daal with some basmati rice will warm you from the inside out. It is a simple dish that is easy to make. Chhaya's daal is definitely some of the tastiest you will find!

Ingredients:

1/2 c. tur daal with 1 c. water
2 T. oil
1 T. mustard seeds
1/4 t. asafoetida powder
1/2 t. turmeric
1/2 t. ginger, finely chopped
1 serrano chili, seeded and chopped
2-3 curry leaves (if you can find fresh at Indian grocer) or you can omit
1 c. water
1 c. chopped tomatoes
1 t. ground coriander
chopped cilantro
lemon juice
salt to taste


1. Cook daal with water in pressure cooker for 10 minutes. If you don't have a pressure cooker, you can put the daal into a covered metal bowl within a covered pot with 2 inches of water for 25 minutes.

2. Make the tadaka or phodani (in Marahti), which is the spicing: cover sauce pan with oil, put mustard seeds and cook until they finish popping. Add asafetida powder, turmeric, ginger, serrano pepper and curry leaves.

3. Add the daal, and another cup of water. Add tomatoes and coriander. Cook for 10 minutes. Add salt to taste.

4. Garnish with chopped cilantro and the juice of half a lemon.