1. Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water. 2. Cook dahl 20-25 minutes over medium heat. 3. Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes. 4. In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.). 5. Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy! 6. To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal. 7. To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes. 8. To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves. 9. To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over. 10. You may have to add a little water with the different types of veggies. ---------------------------------------------------------------------------
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