Prep Time: 20-30 min with a pressure cooker.
1) 1 cup toor dal (yellow lentils), well washed, and pre-soaked for 20 min (optional) in 1 cup hot water.
2) 1 tsp turmeric powder
3) 1 tsp cumin
4) 1 large tomato (coarsely diced)
5) 1 tsp olive oil
6) salt and pepper to taste
Ingredients for the side of Corn & Carrots:
1) 1 cup frozen crinkle cut carrots
2) 1/2 cup fresh frozen sweet corn
3) 2 tbsp raisins
4) 1 tsp mustard seeds
5) 1 tsp ginger-garlic paste
6) 1 tsp olive oil
7) salt and pepper to taste
|Lentils with a side of corn n' carrots|
Heat up 1 tsp olive oil in a pressure cooker (uncovered) over medium heat. Add cumin, salt and turmeric. Allow spices to cook for a couple of minutes and then add the dal-water mixture. Cover, allow pressure to build and cook under pressure for ~10-12 min. Depending upon the size of your cooker and stove conditions, you may need to adjust this (fully cooked toor dal should melt in your mouth and not require chewing). Allow the steam to dissipate and then add tomato and allow to simmer on the back burner for 5-7 min. Serve over steamed white or brown basmati (long grain) rice for the best home-made taste.
|Two-fisting Dal :)|
For Corn & Carrots, in a medium sauteing pan, heat olive oil and when hot, add mustard seeds. As the seeds sizzle and begin to pop, add the ginger-garlic paste and then mix in the rest of the ingredients. Toss well.
Nikhil LOVES his dal and also loves Carrots & Corn. Great choice for a 2-year old. :)