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1. Yellow Gram Daal (Dahl)
Nb persons: 5
Yield:
Preparation time: 15-20 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| (Moongiko chhatako daal-Nepali) This daal is very nourishing and is restorative for aged perrsons. Mungiko before it is halved and husked, is small and round in shape and green in colour. When it is halved and unhusked, it is yellow in colour, hence the name yellow gram. | |
| 1 cup | mungiko daal, (unhusked or chhata) |
| 1/2 teaspoon | salt |
| 5 cups | water |
| 1/2 teaspoon | turmeric powder |
| 2 tablespoons | ghiu, (clarified butter) |
| 1 | onion chopped |
| 2 cloves | garlic, finely chopped |
| 1 piece | 2.5 cm. piece of ginger, finely chopped |
| 1/2 teaspoon | cumin, (jira) seeds |
| Coriander leaves | |
| coriander powder | |
| mustard seeds, optional | |
Utensils Pressure cooker-1, ladle-1, big bowl-1.
Process
Wash daal and soak for an hour. Boil in water (as desired) with salt and turmeric until it becomes tender and daal gets thoroughly mixed with the water. Meanwhile heat ghiu and fry onion, garlic and ginger till they become golden. Add cumin seeds, coriander powder and mustard seeds, fry for a few seconds. Then add it to daal and cover properly so that smoke does not come out. It gives good flavour to daal. Garnish with chopped coriander leaves. Serve hot.
Yield: 4-5 servings
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