As requested by my Creative Director Helen Barlow Scott
This daal recipe was lovingly cooked my my late mother
Mrs Meshar Mumtaz Bano
Red Split Lentils (Masoor Daal) Fairtrade or Organic if possible,
Yellow Lentils (Moong Daal) Fairtrade or Organic if possible,
Garlic, Crushed Red Chilies, Green Chilies, Red Chili Powder,
Tumeric Powder, Salt, One Small Onion, Coriander, Water and
Butter or a Vegan/Dairy free alternative
Apologies in advance, my beloved Amee (MUM) never measured anything, she cooked everything with her heart and soul.
Measure equal quantities of Masoor and Moong Daal
I used a third of a cup.
Peel and finely chop 5 to 6 cloves of garlic.
Measure a half tsp of crushed red chilies and half a tsp of red chili powder.
Wash the lentils until the water is clear.
Add the lentils, crushed red chilies, red chili powder and garlic to a cooking pan and add water to cover half the cooking pan.
Add salt to taste
I usually add half a teaspoon of salt but you can always add more later.
Add two whole green chilies for aroma.
Leave to cook on medium heat for approximately 45 minutes to an hour until the lentils are blended.
Keep an eye the water doesn't boil over.
Garnish
Peel one small onion and cut into fine slices and fry in butter and oil
until golden brown.
My beloved mother used to to add zeera (cumin seeds), whole red chilies and finely cut garlic to the onions.
Add coriander and fried onions for garnish.
Its entirely up to you!
Serve hot with plain, zeera rice or roti.
To begin with measure equal quantities of Masoor and Moong Daal
I used a third of a cup.
Masoor (Red Split Lentils)
Moong Daal (Yellow Lentils)
Cloves of garlic
Crushed Red Chilies
Peel and finely chop 5 to 6 cloves of garlic.
Measure a half tsp of crushed red chilies.
Wash the lentils until the water is clear.
Add the lentils, crushed red chilies and chopped garlic to a cooking pan and add water to cover half the cooking pan.
Add less than half a teaspoon of tumeric powder and add less than half a teaspoon of red chili powder.
Add less thank half a tea spoon of red chili powder and
less than half of a tea spoon of tumeric
Add salt to taste
I usually add half a teaspoon of salt but you can always add more later.
Add two whole green chilies for aroma. Don't cut the green chillies just pop them in.
Leave to cook on medium heat for approximately 45 minutes to an hour.
Cook until the lentils are cooked and not separate.
Keep an eye the water doesn't boil over.
Add salt to taste
Easy peasy, delicious cooked Masoor and Moong Daal
Garnish or called Baghar or Tadka
Peel one small onion and two cloves of garlic, cut the onion and garlic into fine slices and fry in butter, a vegan or dairy free alternative and or your choice of oil, Fry the onions and garlic until they are caramelised and look golden brown.
Add enough butter, oil or vegan alternative to cook the baghar/tadka.
I usually mix butter and oil together and cook the baghar on a slow medium heat.
Making sure the onions and garlic don't burn or turn black.
Voila! Here are the caramelised onions, garlic, cumin seeds and whole round red chillies.
Next step. Add the baghar/tadka to the cooked daal.
Cooked Daal
Cooked Daal with baghar/tadka
Add chopped coriander for colour and serve piping hot!
Personally I believe all yummy soul foods should be colourful and pleasing to the eye!
You can also serve the Masoor and Moong Daal
with carrot pickle as a condiment
And with Zeera Rice and Yoghurt
Serve hot with plain Zeera Rice, Roti/Chapatti (Flatbread), yoghurt and pickle.
ENJOY! Please do let me know if you enjoyed eating and cooking this recipe.
Love Sabeena X
I hope to upload more recipe's in memory of my beautiful mother soon.
My name is Sabeena, I love fair trade chocolate, travelling and writing blogs and producing films and about the fair trade producers and artisans I visit when I'm well.
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