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1
Wash pulses.
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2
Soak whole pulses overnight or soak in boiling hot water for 20 mins.
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3
Split/unhusked pulses can be soaked in cold water for 30 mins before cooking.
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4
Use the same water for cooking in which the pulses have soaked.
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5
Add a little salt, turmeric powder and ginger and garlic (if used) I add an onion and tomato too while cooking if I am not using these in the tempering or sometimes even if I am there is no limit to the permutations and combinations once you get the hang of it.
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6
Spinach, pumpkin, beans and many more veges can be added while cooking.
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7
Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing.
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8
Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans (red and yellow lentils for eg. cook a little faster than red and yellow gram) and pressure cook and then reduce heat for 30- 45 mins for whole dals.
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9
Well cooked and blended dals taste better.
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10
Take off heat and wait for all steam to escape.
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11
You can cook them on the stove top too- simmer till done.
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But they cook faster in the Cooker.
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13
Method for Tomato Onion Baghar (Temper) (Just omit ingredients for the Cumin Coriander baghar) Now heat the oil/ clarified butter in a small fry pan or vessel.
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14
Reduce heat and add cumin seeds.
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15
When it turns golden (do not burn them) add onion.
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Cook till onion turns brown.
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Do not undercook the onions.
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Brown them, stirring all the time.
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Add tomatoes and cook 2-3 minutes Add coriander, raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver (cilantro)), and garam masala.
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20
Cook for 1/2 a minute.
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21
Remove from fire and add the green chillies and the red chilli powder.
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22
Pour tempering over the hot dal and mix gently.
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23
Garnish with chopped cilantro.
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Note for Split red lentils you can add chopped garlic while tempering after you add the cumin and then brown them too.
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25
THe more garlic the merrier for me but then you can use your discretion.
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26
For the Asafoetida Mustard baghar Fry the asafoetida till brown in the hot oil and then add the mustard seeds.
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Fry till they crackle.
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Remove from fire and add the red chillies and curry leaves.
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Mix and add to the cooked dal.
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30
Try it and enjoy this item which is a must at every Indian household and the variations that one can introduce.
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31
I can make over 50 types of dal (tastewise) and I am still counting.
