If a ‘most favourite dish’ consensus is done in Pakistan, I will rate Lentils (Daal) as my all time favourite dish.

My mother would always tell me to learn dishes cooked typically in a Pakistani home, like Lentils and Vegetables. But I would always tell her- these are so simple, if i can make lasagne and Chinese dishes, Lentils is definitely not a big deal. Well, it turned out a little different than i expected. I was right about the cooking-lentil-is-easy part, the real issue turned out to be identifying, which lentils to cook.

In my vocabulary, there were four types of lentils that i have eaten, Yellow Daal, Brown Daal, Red Lobia and White Lobia. What goes into a yellow daal or which daal makes a Brown daal , brown was something i didn’t know (even now i get confused).

This post is for you as well as a record for myself!

Step 1: Identifying 
When I was cooking the yellow daal for first time, I stared at the different lentils in the cupboard for atleast fifteen minutes. I was trying to figure out which daal will change its color to yellow when cooked. I soon gave up and called ami to ask about the names of the lentils (which are moong and masoor). I tried to match my mother’s description to the lentils infront of me but of no use. Eventually i decided to ask Shahab to get half kg of each from a store as that was the only way I could identify and cook the right lentils! (thankfully the store guy knew the difference)

For the benefit of man kind- following are the two lentils which when cooked together turns into the famous Yellow Daal

Step 2: Cooking

Serving: Two- Three people
1/2 cup Moong (Yellow Lentils)
1/2 cup Masoor (Red Lentils)
3 cups of water
4 cloves of Garlic (smashed and diced )
Crushed Red chillies or powdered & Salt- as required
1/4 Tsp Turmeric Powder (Haldee)

Coriander Leaves (Dhaneya) and green chillies for garnishing

Put all the ingredients in a pot and let it boil. Beware the pot will spill and make a huge mess!.

Cook it till the lentils become very soft. If you think the lentils have become thick- you can put boiled water in it and make it as thin as you like i.e. whether you want to eat it with Rice or Roti. I would suggest put half a cup of water, mix it and check the consistency first before pouring in more water

I usually put coriander leaves and green chillies at this time and let them cook for a bit, as i love the flavour they add to the Daal.

Tarka – Heat 3- tbsp oil in a pan – put 1 sliced medium onion. When onions turn almost brown put 3 whole chillies and 1/2 tsp cumin seeds (safaid zeera). When cumin seeds change its colour, put this mixture onto the Daal. Close the lid of the pot so the aroma of Tarka stays in.

 

The Twist

What is the twist you add to this regular Daal?