Recipe needed for Misr Daal

[Muzna]

Re: Recipe needed for Misr Daal

@Chicken_Biryani

Guys, the one where we bhoon the masala first, kills the proper misr daal taste .. someone told me to add onion, daal, water, ginger, garlic, spices, tomatoes, green chilli , corriander in a pressure cooker and and let it cook all together and when its soft and mushy, give it a tarka of butter and zeera ..

i havnt tried that yet .. has someone tried that method? I am not happy with the taste that we get with bhooning masala first and letting the daal cook in it .. so I am looking for the alternative ways to cook it ..

to daal add water, sliced onions, ginger, garlic, turmeric, cayenne, whole dried mango, dhania powder and tiny bit of cumin powder and let it cook on medium to low heat until the pulses are soft and water has been absorbed/evaporated.

take potato masher and “crush” the pulses so that some are now blended and some are visibly whole

add enough boiling water (I usually have a kettle of water going) to obtain the desired consistency to your daal and simmer on low heat for 10 minutes

baghaar with sliced onions and desired oil or ghee

yum!!!