In 2 more days we are starting our vacation and hence didn't stock much veggies. Hence I made dhal and finally when I finished the dish and tasted for salt, I felt like I had time traveled to my childhood to taste my grandmother's food. I didn't know that I could even prepare it.
- Boil water in a vessel and add cumin seeds, peppercorns, garlic pods and turmeric powder.
- Dry roast the dhal in medium flame for almost 5 minutes. Once it starts to brown add it to the boiling water.
- Let the dhal boil for 15 -20 minutes. Do not add salt now.
- You can check for water in between.
- If using pressure cooker, cook for 4 - 5 whistles without adding salt.
- Now add salt and let it boil for 5 more minutes or until the dhal is cooked.
- The dhal might not look mushy, but it could be well cooked by now.
- Add oil in a separate pan and add mustard seeds. Once it splutters, add the other items to temper and add it to the mix.
- You can use a mathu or run an electric whisk for 2 -3 minutes to mash the dhal. Authentic tasting dhal is ready.
This is my first recipe for the event in Easy Indian Recipes blog for "Cooking with Green".