Hearty Daal

INGREDIENTS

INSTRUCTIONS

Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp
turmeric powder to it.  (I usually put one fistful for one person if daal
is not the main dish in the meal. Otherwise , you might want to add two
fistfuls per person. It is probably surprising, but this measuring scheme
works for me)
Once cooked, stir the beans till they can no longer be seen separately.
This step is very important. If the beans are nicely cooked, just a stir of
the spoon will make a smooth paste. This is the reason why we are pressure
cooking the beans. It is not only faster, but also cooks the beans
thoroughly. Cooking in a pan is possible, but be prepared to keep stirring
for about an hour.
Also, if more water is required, add after the daal has been cooked.  For
those who have tried this dish, know what consistency they need.  For
others, daal should be pouring consistency. Add salt.
Separately boil vegetables (depending on what you like and how hearty you
want it. carrots, cauliflower peas, lima beans etc) till they are half
cooked, along with a little salt. Add vegetables to the daal and cook again
on the stove. Add salt if required. May add garlic or/and ginger paste,
chilli powder.
Seasoning:  Mustard seeds, cumin seeds and slit green chillies in butter
or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and
green chillies. Do not fry green chillies for too long, as they will lose
their flavor) Add to daal at the very end. Garnishing: Lotsa chopped
coriander leaves.
Note:  To make it fiery, why not add little bit of cayenne pepper powder.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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