Pearl Onion Daal Curry recipe
Daal (dal or dhal) is a mainstay of Indian vegetarian cooking made with lentils or other beans and spices. A thick, spicy stew, daal can include a mix of coriander, tumeric, cumin and often a traditional spice mix called garam masala. To cook your daal quickly use the pressure cooker method below, otherwise check out our blog on 3 Simple Ways to Cook Lentils.
- 1/2 cup yellow lentils (Toor Dal)
- 2 cups water
- 1 cup pearl onions, peeled and halved
- 1/2 cup tomatoes, diced
- 2 garlic cloves
- 1 tsp red chili powder
- 2 tsp coriander
- 1/4 tsp tumeric
- 1 tsp tamarind paste
- 1/2 tsp asafoetida
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 7-10 curry leaves
- 2 Tbsp oil
- Cilantro for garnish
- Long red chili pods, for garnish (optional)
- Pressure cook lentils with a one cup water, garlic, turmeric powder and little oil for 7-10 minutes or until the lentil is mushy. Mash and keep aside.
- Mix tamarind paste with rest of the water.
- Heat oil in the pan and temper mustard, cumin, fenugreek and curry leaves. Add pearl onions, red chili powder, coriander powder, asafoetida and sauté for 3 minutes.
- Add tomatoes and cook till soft.
- Add tamarind water and bring to a boil.
- Stir in the mashed lentil and simmer for 5 minutes.
- Add salt and garnish with cilantro. Serve with steamed rice.
Guest blogger Cheryl Rajkumar is a home maker and a food blogger. She develops recipes using real and fresh seasonal produce available locally. She lives with her husband in San Jose, CA. Her blog Kitchen Khemistry covers multiple cuisines and mélange of recipes.