BM #30   Week 4   Day 1

We are in the final week of BM # 30 and I have opted for my native recipes.So for the coming two days it is Sindhi Cuisine.There is such a long list of these recipes that I actually could not decide what to post.I went with the flow, whatever was cooked in routine has been blogged. For today we have a simple daal, which sounds fancy, but no it is one quick daal with no fuss no frills!!

This daal was generally served with pooris for breakfast, but now we serve it with chapatis for lunch.This is perfect for the kids or babies or for the oldies.Yes you have to minus the spice garnish.Ghee or oil can be adjusted to one’s taste and habits.Well I sometimes don’t add any ghee tempering, yet am happy with the taste.

1 cup yellow moong daal

Salt to taste
Pinch turmeric powder
Red chilly powder
Black pepper
Dry mango powder
Roasted cumin seed powder
Coriander powder
Garam masala

2 tbsp ghee
1 tsp cumin seed
Pinch asafoetida
Wash and soak the daal for at least an hour.
Put about 2 cups water to boil.
Add the soaked daal, salt and turmeric powder.
Cook on full flame, you will observe froth on top.
Simmer the gas, remove the froth.
Cook on slow fire till the daal is well cooked.
Blend the daal with a wooden ladle , to make it smooth.
The consistency of the daal should be thick.
Adjust by adding water.
Remove the daal in the serving bowl.
Sprinkle all the spices mentioned under garnish.
Among these spices mango powder is a must.
Heat ghee , add cumin seed and asafoetida and temper the daal.
Serve with chapati.

This is one of the simplest daals which can be prepared by anyone.

The key to the taste of the daal lies in a few points which enhance the taste.

Soaking the daal.
Spices used for garnish, be lavish, you will like them.
Tempering with ghee…that is if you like the flavor of ghee else you can use oil.
You could also top the daal with finely chopped onions, tomatoes, coriander and green chillies.

Maakhani Daal

17 thoughts on “Maakhani Daal”

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