Ammas Delicious Daal Recipes

LENTIL AND CORN SOUP (DAAL)

Steps:

• Throw in all the ingredients into a pan (except for the garlic and dry chilies). Pour in enough water to cover the lentils and a little more. Simmer until the the lentils are cooked; for me this is when the lentils appear a little mushy, but still retaining a little structure. You can leave the salt out at this stage and add right at the end to taste.
• Add the corn - as much as you want, but do not overcrowd.
• Once you feel the soup is done, you can now prepare the garlic and dry chilies by frying gently in olive oil. Once done, add this to the soup (but be careful - the soup might go into a frenzy and spit at you, so stand back and keep children away). Stir thoroughly.
• Scoop into a bowl and devour it as a soup with bread, or have it as a vegetarian curry with some rice or naan bread. Whatever takes you fancy -- Eat, Love, Enjoy :) (http://eatluvenjoy.blogspot.co.uk/).

PALAK DAAL

Steps:

• Cook the dal in the 5 cups of water with turmeric and salt for 30 minutes.
• Add the spinach and cook until the spinach is tender and mixed with the lentils - about 35-50 minutes.
• * In a separate pan heat the oil, add the cumin seeds and as they pop add the onions. Brown the onions.
• * Add the garlic, tomatoes, green chili, coriander, garam masala, red chili powder, stir 2 minutes.
• * Add the daal and spinach and lemon juice, stir and heat through.
• * Garnish with cilantro and serve hot with pita or chapati or basmati rice.

AMMA'S DELICIOUS DAAL

Steps:

• Put lentils, onion, cinnamon and bay leaf in pot with enough water to cover.
• Bring to the boil, turn heat low and leave until the lentils have soaked up all the water.
• Add salt, turmeric and coriander, and mash with a wooden spoon or with a potato masher.
• Add water depending on the consistency you want, stir and bring to the boil. Allow to cook for 3 minutes and then remove from heat.
• Using a small frying pan, heat the oil until very hot add the chillies and the garlic.
• Remove the chillies once they have darkened and add them to the daal.
• Take the pan off the heat once the garlic turns brown, pour the oil and the garlic into the daal.
• Add the fresh coriander, stir and cover.
• Serve as a soup, or part of a main course with rice/ roti/ naan bread.