Simple Daals (Legumes in a wet curry)
(Editor’s note: Daals are like a hearty soup, suitable for Vata year round. Increase Ginger and/or Asafoetida if excess gas is experienced. Feel free to add small blanched peanuts or small quantities of vegetables as Daal begins to boil (examples are cut snow peas, green beans or peas).
Simple yet delicious daal(Legume). Indian cuisine has tens of varieties of daals (legumes or beans). And since they are grown in all parts of the country, there could be perhaps a hundred different combinations of recipes for daals.
2 cups any small-seeded daal (example Moong beans)
1.25 inch cube ginger, finely cut
2 sliced green chilies
½ teaspoon Turmeric powder
1 teaspoon whole Cumin seeds
½ teaspoon Asafoetida powder
4 table spoons oil
1 teaspoon salt
¼ teaspoon sugar
¼ cup unsalted, non-fried peanuts
1.Check that the daal does not have any stones. Wash in running water and set aside.
2.Put oil in a deep pan and fry Cumin, green chilies and Asafoetida in oil till the seeds crack
3.Put the rest of the ingredients and daal in this pan, just cover with water, tightly cover pan and boil till daal is totally cooked. Feel free to add boiling water to bring the daal to a consistency of choice. Serve.
Big beaned daals will take a longer time to cook, and also big beaned daals need more spices for them to be tasty. Consider using a pressure cooker. In a pressure cooker, keep heat on maximum till first pressure. Then reduce heat to a minimum, and exactly two minutes later, take off heat, and open when cooled down. Longer times for larger seeded daals. Increase or reduce amount of water, depending on how you like the final dish. Remember, for a daal to be properly cooked, it has to be slightly overcooked – the seeds should all be one and not be singularly discernable, and yet it should not all be a “paste”.
An offering from the Heart – a Deepak Singh recipe. www.SpiritualJourneys.net