Daal with Kadu

Yields4 Servings

DifficultyBeginnerPrep Time15 minsCook Time30 mins

½ cup Urad Daal

¼ cup Moong Daal, Yellow

¾ cup Kadu(Opa Squash - 88g)

½ cup Tomatoesone large Roma tomato

½ Ginger Fresh 1/2 inch very small size

2 oz Onionfinely chopped

¼ tsp Canola Oil

1 tbsp Cumin and Coriander Powder

1 tsp Mustard Seedsrye

4 cups Watertap

¼ cup Green Chilide-seeded and fine chopped

½ tbsp Whole Cumin Seeds

Few Curry Leaves

1 tbsp Lemon JuiceHand-squeezed

¼ cup Cilantroclean, washed, pat dry; fine chopped

½ tsp SaltOptional

Combine the Daals in a cooking pot and rinse well. Add water and set aside for thirty minutes then do a final rinse.

Add 4 cups of water and cook the Daal over high heat to rapid boil; as soon as it starts creating foam, skim the foam carefully and discard until the top becomes clear.

Turn down the heat to a low-medium setting and add the Kadu, tomatoes, ginger piece and cumin/coriander powder, and salt (optional); let it simmer until it is well cooked

Scoop out the Kadu pieces and set aside

Carefully transfer the Daal mixture into a blender and mix well to a chunky consistency (not puree)

Next, in the same pot, over medium heat, add oil and swirl around to ensure the pot is well coated with oil; add the cumin seeds, mustard seeds and curry leaves till it sizzles then add onions, green chilies and mix well; add the Daal mixture and Kadu pieces and let it simmer for another seven to ten minutes.

Add ¼-1/2 cup water to bring to desired consistency

Once Daal is cooked, add fresh hand-squeezed lemon juice and garnish with cilantro

Enjoy this delicious Daal with Kadu.

Chef's Tip:

This recipe may be enjoyed with whole grain roti or plain white/brown rice. To lower the sodium content further, skip the optional salt or try 1/4 tsp.