Basic Tempering For Dals

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Pulses - dried beans, split peas and lentils are a staple in india and provide protein for families who eat meat rarely or are vegetarian. (it has as much protein as a steak) they are versatile and combine beautifully with any meal. Can be had as a soup too. Though pulses can cause flatulence and cannot be stored for long once cooked this can be countered by using ginger/ asafoetida/ turmeric while cooking. (but we do not consume it after one day even if stored in the fridge - some others do but i have my own ways) they are a must atleast at one meal of the day.

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Steps

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Wash pulses.

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Soak whole pulses overnight or soak in boiling hot water for 20 mins.

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Split / unhusked pulses can be soaked in cold water for 30 mins before cooking.

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Use the same water for cooking in which the pulses have soaked.

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Add a little salt , turmeric powder and ginger and garlic i add an onion and tomato too while cooking if i am not using these in the tempering or sometimes even if i am there is no limit to the permutations and combinations once you get the hang of it.

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Spinach , pumpkin , beans and many more veges can be added while cooking.

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Also can add a little oil or ghee to speed up the cooking and keep the dals from frothing.

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Pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans and pressure cook and then reduce heat for 30- 45 mins for whole dals.

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Well cooked and blended dals taste better.

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Take off heat and wait for all steam to escape.

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You can cook them on the stove top too- simmer till done.

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But they cook faster in the cooker.

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Method .

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Ingredients

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beans, water, turmeric, salt, gingerroot, garlic, clarified butter, cilantro, cumin seed, garam masala, coriander powder, mango powder, red chili powder, coriander seeds, onion, tomatoes, green chili, asafoetida powder, mustard seeds, dried red chilies, curry leaves