Dal Tamatar (Lentils w Tomatoes)

Prep Time: 20-30 min with a pressure cooker.

Ingredients:

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

Directions:

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. :) 

Dal Chawal (Yellow lentils & Rice)

Lazy summer days and rainy winter nights - both call for comfort food and nothing meets that need more than a bowl full of "Dal Chawal" .. or simply put 'Yellow lentil curry and boiled rice'.

Tadka Dal

Jeera Waale Chawal

Total Prep Time: About 20-30 min.

Ingredients:
1) 1 cup dry yellow lentils (Toor Dal)
2) 1/2 tsp turmeric powder
3) 1 medium tomato - diced.
4) 2 cup basmati (Indian long grain) rice (chawal).
5) 2 tsp cumin (jeera) seeds
6) a pat of ghee (clarified butter) or unsalted butter (works just as well).
7) salt and pepper, to taste.

Directions:

I use a pressure cooker for cooking dal but a deep soup pot works just as well (although the cooking time is prolonged to around 45-60 min for the dal alone). Wash dal in running water, a couple of times, and then add to the pressure cooker with 2 cups of tap water, 1/2 tsp turmeric, salt and diced tomatoes. Steam in a pressure cooker for 12-15 min and allow the steam to dissipate before opening the lid. Mix well and the dal should be ready for its "tadka" (cumin and butter garnish).

In a small sauce pan, to prepare the tadka, melt and heat ghee (or unsalted butter). Add 1 tsp cumin seeds, allow the seeds to sizzle for just a couple of seconds (until the aroma is released) and immediately pour the tadka on the dal.

In a separate pot, boil rice and 1 tsp cumin seeds in ample water. Drain and serve. Voila!