Despite the vast regional variations in cuisine, daal is eaten in all parts of India. Each region has its own specialty and way of preparing daal, thinner and more broth-like in the south, thicker and creamy in the north. Each version has its own tadka or tempering, depending on the ingredients available naturally in the region. In the South, they would hardly do without curry leaves, mustard seeds and coconut milk. In the North, it is quite the opposite way. The recipe I am sharing is from North – Punjab in particular and the one that I make on a weekly basis. It screams comfort and is homely, not something you would see on an Indian restaurant menu.
lentils cooked in a slow cooker
I really love to cook lentils because they are simple to prepare and are very nourishing. The standard preparation of daal begins with boiling a single variety or a mix of dal, in water with some turmeric and salt to taste. When soft, daal is combined with tempered spices. This daal is cooked with a handful of ingredients but yet packs a ton of flavor and nutrition for all seasons.
I used a combination of mung, moth and adzuki beans in this recipe, but you can also just pick one or the other. Sometimes I cook with a mix of mung and moth, sometimes moth and adzuki. The process remains the same, but the flavors and texture change with the change of lentils. In India fuel is expensive so pressure cooker is the most preferred kitchen appliance. It cooks faster than conventional cooking. However, over the years I begin to realize that the long slow cooking produces far better results. So, choose whatever you fancy.
Lentils cooked in a pressure cooker
People of Punjab are quite liberal when it comes to using ginger garlic bits in the tempering, here I have added ginger garlic to the daal while boiling. This is how we as a family like it. When I have to serve this daal to guests I would add chopped garlic and green chilies fried in ghee and top it up just before serving.
This is a thick textured dal that goes amazingly well with chapati, steamed rice or quinoa, and some veggie stir fry or some salad on side. It can also be mashed with a masher and thinned out as a soup. I tend to cook a generous amount of daal so that I can have some leftover as it tastes even better the next day. I suggest you try this recipe for your loved ones and make them enjoy a healthy dish.
After 20 minutes of cooking in a pressure cooker
A simple homely daal from northern state of India. It has only a handful of ingredients but yet packs a ton of flavor and nutrition for all seasons.
Ingredients
- 1/2 cup moth
- 1/3 cup adzuki beans
- 1/3 cup mung beans
- 2-3 tsp ginger & garlic paste
- 1/3 cup, onion, chopped
- 1/3 cup tomatoes, chopped
- 2 green chili, chopped
- 1 tsp turmeric powder, divided
- 1 tsp cumin seeds
- 3/4 tsp red chili powder
- Sea salt to taste
- 1 tbsp. olive oil
- Cilantro for garnish
Instructions
- Wash all three lentils, put in an average pot or slow cooker with 5-6 cups water, salt, ginger & garlic paste and turmeric. Bring to a boil, then lower the heat to a simmer and cook for 1&1/2 hrs. or until the dal has broken down completely and become soft. Keep adding water as required. .
- If using a pressure Cooker, place the lentils with salt, turmeric and ginger & bgarlic paste in 4 cups of water.
- Close the pressure cooker, and bring up to high pressure.
- Once at pressure, reduce heat to maintain pressure and cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own. Check if the lentils have cooked well enough. If not, cook more after adding the tadka.
- To make the tadka, heat oil in a pan on medium heat.
- Add cumin seeds, fry for a few seconds until the cumin releases its fragrance (watch out, it burns quickly).
- Then, add the onion, and fry until golden brown.
- Add tomatoes, red chili powder, green chilies (save some for garnish) and couple tbsp. water. Cook until tomatoes completely softens. Add 1/2 cup water into the onion mixture, bring it to a boil. Pour it into the daal and stir through.
- Taste and add salt and chili powder if desired. Garnish with cilantro and serve warm with rice or chapati.
Notes
This daal thickens up with time. When reheating, boil some water and add to the daal with salt and red chilli powder if required.
If you wish to have this as a soup, mash with a masher and thin out the lentils with more water and enjoy with some crusty bread and salad.
Added this recipe to #recipeoftheweek,and Cookonceeattwice at Corina Blum’s Searching for Spice.
Angie@Angie's Recipes
So very delicious! I just love everything beans and legumes!
Corina Blum
This looks delicious! I took an Indian cookery class yesterday and we made two type of daal and I’m now thinking of getting a pressure cooker so I can cook the beans and lentils more easily at home.
Corina Blum
And thanks so much for sharing with #CookOnceEatTwice. Recipes like this are brilliant for reheating the next day.
Blackswan
I’ve yet to try lentils. Bet they’re a healthy treat. xoxo
Alida @My Little Italian Kitchen
This is a very wholesome and tasty recipe for the whole family. Delicious!
Pankti
Dals are my favourite and this one looks esp inviting..