Basic daal
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Basic daal
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Last updated 6/12/2012 1:07:17 AM. Recipe ID 33204. Report a problem with this recipe.
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      Title: Basic daal
 Categories: Soup
      Yield: 2 Servings
 
      2    Fistfuls mung beans
           Water
    1/4 ts Turmeric powder
           Salt

MMMMM--------------------------OPTIONAL-------------------------------
           Crushed garlic
           Butter or oil
           Ginger
           Seasonings: mustard seeds;
           -cumin seeds and slit green
           -chillies in
           Butter or oil
           Garnish: lotsa chopped
           -coriander leaves
 
   Pressure cook about two fistfuls of mung beans with water adding 1/4
  tsp turmeric powder to it.  (I usually put one fistful for one person
  if daal is not the main dish in the meal. Otherwise , you might want
  to add two fistfuls per person. It is probably surprising, but this
  measuring scheme works for me)
  
   Once cooked, stir the beans till they can no longer be seen
  separately. This step is very important. If the beans are nicely
  cooked, just a stir of the spoon will make a smooth paste. This is
  the reason why we are pressure cooking the beans. It is not only
  faster, but also cooks the beans thoroughly. Cooking in a pan is
  possible, but be prepared to keep stirring for about an hour.
  
   Also, if more water is required, add after the daal has been cooked.
  For those who have tried this dish, know what consistency they need.
  For others, daal should be pouring consistency. Add salt.
  
   If you like garlic, fry crushed garlic in little bit of butter or
  oil and add to the daal along with the puree. May also want to add
  ginger, though I give it a miss (don't like the taste, you know). Let
  this cook (on the stove, not press. cook).
  
   Seasoning:  Mustard seeds, cumin seeds and slit green chillies in
  butter or oil. (First add mustard seeds. Wait till they burst, add
  cumin seeds and green chillies. Do not fry green chillies for too
  long, as they will lose their flavor) Add to daal at the very end.
  Garnishing: Lotsa chopped coriander leaves.
  
   Note:  To make it fiery, why not add little bit of cayenne pepper
  powder.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33204 (Apr 03, 2005)

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