Daals are also a very quick and easy dish. You can eat with boiled rice or roti.
Step 1- Ingredients(counter clock wise from top left)-
One cup each of Moong dal(de husked and split mung beans) and Masoor dal(red lentils)-rinsed well
10- balls whole kali mirch(black pepper)
6 -whole Loung(cloves)
1-2 inch piece of dal chini(cinnamon) broken in half
8-10 whole cloves of Lasaan(garlic)
2 thinly sliced cloves lasaan (garlic
1 tbsp zeera(cumin seeds)
1 tbsp haldi(turm)
1 tbsp dhania (coriander powder)
2 tbsp lal mirch(red chili powder)
1 tbsp namak(salt)
you will also need 2-3 tbsp ghee
Step 2- Put everything in the pot except for the sliced lasaan, the zeera and the ghee. Add 8 cups water, and stir well.
Step 3-cover and cook on a medium heat stirring occasionally, until the daals are soft, and have somewhat lost their shape. At this point how much longer to cook depends on what you are accompanying your daals, for roti you want to continue cooking to reduce the water until your daals are the consistency of oatmeal. For rice, cook only 5-10 more minutes.
Step 4- The next step is called a tuRkha (there is a heavy emphasis on the r, it is a strange work that I can never pronounce right). In a a small frying pan on a medium heat, warm your ghee.
Step 5- Add your sliced lasaan(garlic), and fry until it starts to turn a very light brown.
Step 6-Add your zeera and fry for about 30 more seconds
Step 7-Place your daals in a serving dish, and then pour the tuRkha on the top and serve.