Want to perfect restaurant-style daal at home? Here's the recipe you need.
- 100g mung beans (available in supermarkets and Indian grocers)
- 1 small cinnamon stick
- 1 tbsp ghee
- 2 hot green chillies, minced, (or to taste)
- 3 large cloves garlic, minced
- Salt to taste
- Handful fresh coriander, chopped
- 100g split pigeon peas (available in supermarkets and Indian grocers)
- 100 split black gram (available in supermarkets and Indian grocers)
- 1 1/4 litres hot water
- 200g tin of chopped tomatoes
- 1 large onion, chopped
- 1/2 tsp turmeric
- 1 tsp mustard seeds
Wash the three daals together and boil in the hot water until tender. Hot tip: Adding a pinch of bicarbonate of soda to your boiling water will make the daal cook quicker. If your daal mixture is too dry add a little more water but do not drain any water from them. Set the cooked daals aside.
Melt the ghee in a large pan and add the mustard seeds. Wait for them to pop, then add the onion, garlic, ginger, chilli and cinnamon. Cook until aromatic, about 5 minutes on a medium heat. Stir all the time.
Add the tomatoes, turmeric and cooked daal mixture. Simmer for 15 minutes and season with salt. Remove from the heat and add the coriander. Remember to remove the cinnamon stick before serving.