Okay, despite the fact that I am a whiz in the kitchen, I do not know how to make daal.
Help! I really want daal tonight.
The yellow kind.
That’s all I can tell you.
Any recipes?
Re: My dirty little secret
lolz… there you go a thread full of daal recipes. 
http://www.paklinks.com/gs/showthread.php?t=263258&highlight=daal
What I do is soak equal quantities of yellow and pink daal for at least 20-30 minutes. Then add them in the pot, add all the spices (salt, red pepper, haldi, coriander powder) ginger/garlic paste or powder. Then add water, the water level should be at least 2-3 times quantity of daal. Let it cook on medium heat it starts boiling. Stir the spoon few times. Then bring the heat down to medium low and let it cook till the daal and water turns into a homogenous mixture. Cook it to whatever consistency you like, if you like think cook for extra time, if you like thin, add more water if needed. Make sure you keep stirring from time to time. When done make tarka with onions, cilantro, and zeera (if you don’t have one of them that is fine too).
Re: My dirty little secret
just take yellow daal, dip in water for two to three hours.
cook it in pressure cooker with medium water.
add salt, red chili.
close the cooker, wait for two to five mins....open it.
u can make it thicken according to ur choice.
add some garam masala n dhaniya for garnish.
at end give it a tarka (bhgaar) of onion, garlic.
its ready.
another way is.....
just make onion, garlic, and ginger n spices masala as u make for other dishes.
put ur Bheegi hi daal in it....then isko bhoon lo.
then add some water and pressurecook for some time.
after opening check its thickness.
add garam masala , zeera ,dhania etc
Re: My dirty little secret
FYI -- The daal I am using is orangy when raw -- yellow when cooked.
Which is that?
Re: My dirty little secret
Here is the well tested recipe of yum yum daal
- 1/2 cup yellow daal
- 1/2 cup orange daal
- red chili powder (to your taste) - I use 1/2 tsp
- Salt (again to your taste) - I use 1 tsp
- Haldi 1/2 tsp
- A big piece of onion (1/4th of medium onion)
- 2 joeey of garlic
Wash daal with warm water and rinse (2-3 times). Fill the water so that its around around 2 inch above daal. Put all the ingredients and cook on LOW HEAT. This in fact is a secret. Daal cooked on the LOW heat is best daal. Stir the daal occasionally till its tender. Take out the piece of onion and garlic from pot and mesh some of the daal with the help of big spoon (I use wooden spoon). Add water if you want it to be more fluid. Daal is almost ready now.
To prepare BAGHAR
Heat oil 2-3 table spoon of oil in frying pan. Once its hot, add 2 joeey of garlic (cut in small small pieces). After some time add around 1 table spoon of ZEERA and 3-4 whole red chills. When BAGHAR is almost ready, sprinkle some GARAM MASLA POWRDER on it and put this baghar on DAAL and close the lid immediately.
Turn off the CHOLHA , eat the daal with white basmati rice and achar and give duaeen to me :)
Re: My dirty little secret
FYI -- The daal I am using is orangy when raw -- yellow when cooked.
Which is that?
i think thats masoor daal....!
its orange when raw and yellow when cooked...
the easiest and quickest one to cook....and yumm too...
i make it as follows....
take equal amounts of this orange daal (masoor daal) and yellow daal moong daal...washed ,thats is without the peels).soak them for a while
then in a pot bring some water to a boil and add the daals plus salt and red pepper and haldi and some zeera.Let it cook till it all gets mixed up and u get the required consistency...it wont take that long....
then for the tarka...heat some oil,and some chopped onion to it...fry it tilll brown...then add some garlic and green chillies to it...when u start smelling it all(will take a min or so),add it to the daal...
be careful...because it may splatter if the daal is still boiling....!!
garnish with green dhaniya and serve with boiled rice ....!!
yum...:)