Dec 4, 2007

Daily Daal

Most of us might have grown up with memories of Shammi Kapoor's songs and weird dances. One of his hit songs that is a classic antakshari favorite is "Baar baar dekho, hazaar baar dekho, ye dekhne cheez hai hamara dilruba..Taliiiiiiiiiiii hooooooooo". Ofcourse, when I was a kid I didn't understand the meaning of the song and often confused Tali with Daal:)) I mean I never heard the song correctly and used to wonder why he's praising the daal. Now, why did I remember this song today? That's because it's time to send in your entries for JFI: Toor Daal hosted by the enthusiastic blogger Linda.


One popular dish in any Marathi home is Varan Bhaat. Toor daal is pressure cooked and boiled after adding salt and a pinch of turmeric powder. The combination of varan bhaat toop loncha (Daal Rice Ghee Pickle) is delicious and comforting. The recipe below is a great variation to the varan. Chopped onion and tomatoes are added and cooked along with the toor daal. The mixture is then tempered with a common spices and chillies. After making this daal for the first time, I stopped making the traditional varan. I was not very fond of eating rice on a daily basis, until I discovered this daal.



Daily Daal

Serves: 3-4

(I have tweaked the recipe from Sanjeev Kapoor's Simply Vegetarian)




Ingredients


  1. 1/2 cup pigeon pea split(toovar daal or toor daal)
  2. 1 medium onion - finely chopped
  3. 1 tomato - chopped fine
  4. 2-4 cloves Garlic - peeled and chopped fine
  5. 2 green chillies
  6. 8-10 curry leaves
  7. Few sprigs of fresh coriander leaves
  8. 2-3 whole red chillies
  9. Salt to taste
  10. 1/2 tsp mustard seeds
  11. 1/2 tsp cumin seeds
  12. 1/4 tsp fenugreek seeds or methi
  13. Pinch of asafoetida
  14. Oil

Method

  1. Wash and soak toor daal in one cup of water for an hour. Add the chopped onions and tomatoes and pressure cook the daal (2-3 whistles). Once done, mash the daal slightly with a spoon.
  2. Remove stems, wash, and slit green chillies. Break red chillies into two. Clean, wash, and finely chop coriander leaves.
  3. Heat 1 tbsp oil in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, asafoetida, red chillies, garlic. Fry for about 30 secs. Add green chillies, curry leaves and fry again.
  4. Now, add the cooked daal, 1/4 cup water, and salt to taste. Mix well and let it boil.
  5. Serve hot.

Verdict: Try it and tell me. Pair this hot daal with steaming plain white rice and mix up some mango pickle. I am off to Las Vegas tomorrow. See you next week! Taliiiiiiiiiii Ho!!!!!!!!!

11 comments:

Linda said...

Hi Swaps,

I love this daily taliiiiii or daliiii or dal even :) Looks so delicious and easy, too. I could have a bowl now, while you skip off to sunny Vegas! Have a great trip, and thanks so much for contributing this great recipe for JFI Toor Dal! :)

Happy cook said...

Delicious dal.

remya said...

thats a simple n elegant dal dish....

Tee said...

masta! aamchya ghari, aai baryachda asa varan banavte, tyamule mala nehmich varan bhaat khup aavadto :)
great entry !

musical said...

Yup, the daily daal, the evergreen comfort food :). Plain varan, bhaat, toop and lime juice is my favorite! Have fun in Vegas, dear. Enjoy!

Kajal said...

This is nice way every one make something different for daal but your way is nice and love your delicious and hot cup of daal.:)

If possible you give me the detail in your side bar for December event. After long vacation I have no idea about event my dear.

KALVA said...

Your dal speaks a lot abt its galvor. Simplicity at its best!!! Enjoy your vacation to Vegas!!!

Vani said...

Loved the "daali ho" story! :) The dal looks yummy too! Nothing like a tadka dal for comfort!

Anu said...

Yep, i just love varan bhaat, toop, loncha combo. All time favorite :)

vimmi said...

I make it exactly the same. some timei i add lemon juice after the dal has cooked, just for a zing. love it. lovely pic.

Kamalesh said...

I love the way you write recipe with a story. It makes it real tasty. I made this Dal while my wife is away in India. Keep writing.