The son’s comfort food is dal, rice and ghee. Specifically a dal called Toor – yellow pigeon peas to give it its technical name.
It’s rather ironic that I write this as the son recovers from a stomach bug (brought on by spending a night in the Bug room at the zoo, pffft!), hasn’t eaten anything for two days and is demanding Chicken Katsu curry from Wagamama for his dinner. Comfort food?
Last week I was asked to make this thrice – and fearing that the husband would get bored, and that a friend who has dinner with us most Wednesdays will think that I can’t cook anything else I combined Toor with Mung dal and was delighted by the taste and texture.
So here’s the recipe… and a very Happy Diwali to you by the way!
Toor Dal and Mung Dal – Together!
I have combined Toor with Mung dal and am delighted by the taste and texture.
- 1/2 cup toor dal washed (available in most supermarkets)
- 1/2 cup mung dal washed (available in most supermarkets)
- 1 tsp turmeric
- 1/2 tsp. asafoetida
- 1 tsp. cumin seeds
- 1 tsp. chilli powder
- 1 dried red chilli or green chilli
- 2 cloves garlic
- 1 onion (finely chopped)
- 1 tin of tomatoes
- 1 tsp oil
- 2.5 cups water
- coriander to garnish
- salt to taste
I always have a trusty pressure cooker on standby and use it for "hard" dals such as these. They are cooked very quickly in the cooker - it takes about 10 minutes. If you don't use a pressure cooker the dals will take longer to cook.
|Heat up the oil in a saucepan. If you have a pressure cooker it will be brilliant! |
|Add in the cumin seeds and when they sizzle, add in the garlic and chilli. |
|When the garlic is brown, put in the onions and stir till they are soft. |
|Now add in the tomatoes, and put in the asafoetida, turmeric, salt and chilli powder. |
|Stir and cook until the onions and tomatoes are really mixed together. |
|Add in the dals, stir for a bit. |
|Add the water (preferably hot) to this mixture and cook on simmer until the dals are soft. |
|Garnish with coriander and serve hot with rice and a dollop of ghee. |