Recipes

Indian Daal with Aromatic Spice Blends Lentil Spice, Easy Recipe.

Written By: Aromatic Spice Blends on

Toor daal or Arhar daal is used in almost all Indian households. It is beautifully yellow with a flavor of its own. We often enjoy it mushed (by cooking it in a pressure cooker) and heated through with added water, salt, asafoetida and a pinch of sugar along with steamed rice. I grew up on this. It is the most comforting of all dishes and tastes best with a generous dollop of ghee.

Since we all love it so much, we often have a bowl of this daal or Varan, as it is called, in the refrigerator. And today, it was a savior! I was late this morning and I had about 15 minutes to prepare our lunches since I got caught up with other chores. So all I had to do was reach in for the bowl of pre-made Varan along with ginger garlic green chili paste that I always have as a mise en place for the week. I then chopped up half a big luscious tomato and quarter of an onion; heated oil in a pan, added 1/2 a teaspoon of Aromatic Spice Blends Panch Phoran and allowed it to splutter, a pinch of Asafoetida, some curry leaves, 1/2 teaspoon of ginger-garlic green chili paste, chopped onion and tomato and a pinch of turmeric. All of this was sauteed for 3 minutes, then in went the pre made Varan and 2 teaspoons of Aromatic Spice Blends Lentil Spice. When this came to a boil, I adjusted the salt and sweetness with some sea salt and coconut sugar and the daal was done. Packed it with some steamed rice for lunch and that was it!

For it to be easy for me to do in less than 10 min, I had the support of the following, ready to go:

Pre made fresh Ginger-Garlic-Green Chilies paste: I use equal parts of fresh ginger and fresh garlic cloves (eyeballed) along with as many or as few green chilies as required and run these through a food processor all together. Not only does this last for a week in the refrigerator, but it is really handy when you want to add flavor in a second to vegetables, lentils and / or meats.

Aromatic Spice Blends fresh spice blends, Lentil Spice and Panch Phoran.

Pressure cooked Toor Daal or Split Pigeon Peas. You can use red lentils or split yellow mung daal as well.

Enjoy this steaming hot with plain rice and a spoonful of Ghee, yes, do not forget the Ghee!!


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