Dinner from Sangeeta
Hello everyone at Everyday Gyaan . I am back with one of my everyday meals , fondly called ‘daal roti‘ in the North India . Daals or lentils are great proteins for vegetarians and vegans and I love my lentils in any form or color . So, at my home, you’ll find a yellow lentil cooked with some greens one day, or some black lentils in a spicy hot gravy the other day, accompanied with a flat bread called chapati or roti.
Okra stir fry
The daal in the platter is called ‘sabut masoor ki daal‘ – whole red lentils with a brown colored skin are used for this daal preparation.
Masoor Ki Daal – ingredients and preparation
The recipe of the daal is also simple, but it takes a bit more time to cook. It needs about 20 minutes of pressure cooking. But you can do other things in the kitchen while the daal is cooking. I made the okra stir fry , sliced the onions and even rolled out chapatis while the daal was cooked!!
For 4-5 servings of the daal (low fat version) you need:
1 cup red lentils with skin
1 tbsp of finely chopped ginger
2 tsp of finely chopped garlic
1/2 cup of finely chopped red onions
1/2 cup of finely chopped or pureed tomatoes
1 tsp chopped green chillies
a pinch of asafoetida (optional)
salt to taste
2 tsp turmeric powder
For the tempering..
2 tsp ghee
1 tsp cumin seeds
1 tbsp everyday curry powder
1 tsp red chilly powder (or as per taste)
1 tbsp ginger chopped in juliens
2 tbsp chopped green coriander (optional)
Serve hot with chapatis . This daal is best suited with chapatis , but can be enjoyed any way you want. A thin version of this daal can make a nice lentil curried soup.
This kind of dinner is suited when there are more people at the dining table , so you enjoy a slightly bigger meal.
I will be away for a while and may not be able to see you feedback here, but I will be back to answer any queries or suggestions when I come back.
Thanks everybody for the great response and for trying out my kind of food in your kitchens .
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