I have been wanting to post this recipe for some time. Now, it’s not a bad recipe. In fact it is super simple, hearty, satisfying recipe worthy of getting a prominent place in your diary of recipes where you have recipes cleanly arranged in categories. I know you own one (!!). I ,on the other hand, kind of lack in this department when it comes to arranging important paperwork. Today when I planned on making our favorite coconut chutney, I as you can predict was unable to find my recipe journal and at that time, this, love of mine, my blog came handy. I find relief in making quick, healthy recipes. Recipes that requires tons of ingredients often scare me. Not that I don’t give them a go.
Dals, are my favorite, when it comes to eating healthy, whole meal diets. They are specially helpful when you are on weight watch. I am telling you. They are a quick lunch – dinner meal when your pantry is empty and you head is far from any ideas. Serving them with whole wheat chapatis or bread or rice turns them into a complete satisfying meal. I am into black rice these days. Last night we tried black rice with dal and I was surprised as it tasted normal. It wasn’t chewy or weird as sometimes I have experienced with brown rice.
Since I started eating more healthy, I find myself getting attracted towards green leafy vegetables, fruits and whole grains. With so many healthy options out there, it has been much easier to follow healthy tasty diet.
On another note, I have been juicing lately and thought to share with you the pros and cons around it. The right kind of vegetables – fruits to juice, different combinations and all. I am working on that post and hope to publish it soon.
Till then, be warm, eat healthy, work hard and most importantly live every moment.
- ½ cup masoor dal, picked and rinsed in cold running water
- Salt to taste
- ½ tsp turmeric powder
- 1 tbsp ghee or coconut oil for tempering
- ½ tsp cumin seeds
- ½ - 1 tsp red chili powder
- Fresh chopped herbs like cilantro or mint or parsley to garnish (optional)
- Lime juice (optional)
- In a pot, add the cleaned dal along with 2-3 cups of water. Add ½ tsp salt and turmeric. Let it boil on medium high. Keep checking after every 7-10 mins to add more water when getting dry. It takes around 30 minutes to get fully cooked. When you touch dal, it should be soft to touch and should mush around easily. You know, it is ready to eat. You can add more water once done, according to desired consistency. Give it a good boil again. Keep aside. Taste salt and adjust.
- It tastes best if you do tempering just before serving as it retains the maximum flavor and aroma. In a small pot, add ghee or coconut oil . Once hot, to it add cumin seeds. Watch out, they will splutter. Once they finish spluttering, lower the flame and add red chili powder. Cook for 3-5 seconds and turn off the gas. Watch out as red chili powder burns very quickly. Pour it over hot dal.
- I also like adding few drops of lemon or lime juice to my dal. It is up to preference.
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