This is my entry to Nupur’s A-Z of Indian vegetables series. Dal is the quintessential comfort food for all Indians. Be it the tangy-spicy sambar or plain old tadka dal, no Indian thali is complete without dal. This recipe is from Tarla Dalal’s recipe newsletter. I love my lentils and make sure that I make a big pot of dal (like soup) every weekend that will last at least 2-3 days. That way all I have to worry about during weeknights is making a subzi (curry) and rice.
Toor dal – ¾ cup
Chana dal – ¼ cup
Bottle gourd (doodhi/ lauki/ sorakaya) – 2 cups, peeled and chopped into big pieces
Tomatoes – 1 cup, chopped
Turmeric – ¼ tsp
Onion – ¾ cup, chopped
Garlic – 2 cloves, chopped fine
Ginger – 1 tsp, minced
Green chilies – 5
Salt – to taste
- Clean, wash and soak the dals for about 30 minutes. Drain.
- Add the tomatoes, bottle gourd, turmeric, salt and 3 cups water to the dals and pressure cook till the dals are tender.
- Heat 2 tsp oil in a pan, add cumin seeds and when the seeds crackle, add the ginger, garlic, green chilies and onions and sauté till the onions are golden brown in color.
- Add the cooked dal and 1 cup water to the onions and bring to a boil.