Chana Masoor Daal - 3 ingredients cooking

Once every couple of months I try to clean up all the lentils and beans stocked in my Pantry before I restock.

 I always replace Toor Daal (Staple south Indian sambhar), Urad Daal (Idli dosa ingredient) and Moong Daal (easy to digest) as soon as they get used up.

The rest - Chana, Rajma, Back Masoor, Yellow Masoor, Green Whole Mung, Black Chana, Black-eyed peas, Red Karamani, Yellow Peas, procured Lima Beans, butter beans, Thatta Payiru get cycled.  I make it a point to buy low quantities of all these except  Chana and Masoor. Chana and Masoor are versatile and work very well in many dishes.

This again is rescue cooking - Pantry rescue.   I love to cook in earthenware pots, looks pretty and supposedly very healthy according to all the siddha medicine doctors. Daal cooked in such pots is supposed to be very tasty, but, my palette is not sensitive enough to identify such gastronomic differences as steel/earthen pots.

I made a quick daal with Chana and left over Masoor:
1/2 cup chana
1/2 cup masoor
1/2 cup thick yogurt

Tadka Ingredients
1 tsp oil
1/2 tsp mustard
1/2 tsp jeera
1/4 tsp hing
2 green chillies
 1 tsp turmeric powder

Soak the daals in hot water for 30 - 45 minutes.
Pressure cook 1 whistle + 10 minutes on a low flame.
Heat oil, pop mustard, jeera, add the hing and chopped green chillies
Pour the cooked daals into this tadka and add salt.
Let simmer for 10 minutes
Take off the stove, cool for 30 minutes and stir in yogurt.

Serve with rice or roti.

looks especially lovely when cooked in an earthen pot

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