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.
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 ΒΌ-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.
0 servings
1 cup (233g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.