Aloo Dal (Potato Dal)
This is one yummy Dal variety with potato as the star ingredient. This is a very easy to make dal. It makes a great side for Rotis, parathas and rice varieties like pulav.
They are a great source of vegan protein. This Dal can be made with just Toor dal, or a combination of lentils. I used a combination of Masoor and Toor Dal.
I made this Dal as a side dish for the Coriander (Kothamalli) pulav that I made for lunch. The flavors of this Dal enhanced the taste of the Pulav.
Let's proceed to the recipe.
Ingredients:
Masoor dal- 1/2 a cup
Toor Dal-1/2 a cup
Potatoes: 4 medium sized potatoes (boiled, peeled and cubed)
Salt- to taste
Chilli powder- 1/2 a tsp
Garam Masala powder-1/2 a tsp
Oil/ghee- 2 tsps
Notes:
Soak the dals together for atleast 6-7 hours. I generally soak the dals overnight. This helps them cook faster. Added benefits from soaking are the easy digestibility, and also the reduction in the levels of the phytic acid, found naturally in pulses. The phytates bind with important minerals in the body, and overtime may lead to mineral deficiencies.
Make sure to discard the water used for soaking, and use fresh water prior to cooking.
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Asafoetida-a pinch
Preparation:
In a cooker, cook both the Dals. Keep it aside.
In a kadai, heat oil. Add in the cumin, fennel seeds and the asafoetida. When it starts to brown, drop the boiled and cubed potatoes. Saute for a minute. Now add in the chilli powder and the salt.Transfer the cooked dal to the kadai. Add the garam masala powder. Stir well adding some water, if needed. Once the flavors come together, add in some chopped cilantro for garnish (if using).
This yummy dal is ready to serve. This makes for a hearty meal when combined with rice or rotis.
Notes:
1. You could add in some other veggies of your choice. Spinach, bell pepper are some good choices.
2. Any combination of lentils could be used.
3. The addition of ghee really enhances the flavor of this dal.
4. You could add in some grated ginger while adding the spices. This will help in relieving flatulence some folks might experience with the combination of lentils and potatoes.
This is one yummy Dal variety with potato as the star ingredient. This is a very easy to make dal. It makes a great side for Rotis, parathas and rice varieties like pulav.
They are a great source of vegan protein. This Dal can be made with just Toor dal, or a combination of lentils. I used a combination of Masoor and Toor Dal.
I made this Dal as a side dish for the Coriander (Kothamalli) pulav that I made for lunch. The flavors of this Dal enhanced the taste of the Pulav.
Let's proceed to the recipe.
Ingredients:
Masoor dal- 1/2 a cup
Toor Dal-1/2 a cup
Potatoes: 4 medium sized potatoes (boiled, peeled and cubed)
Salt- to taste
Chilli powder- 1/2 a tsp
Garam Masala powder-1/2 a tsp
Oil/ghee- 2 tsps
Notes:
Soak the dals together for atleast 6-7 hours. I generally soak the dals overnight. This helps them cook faster. Added benefits from soaking are the easy digestibility, and also the reduction in the levels of the phytic acid, found naturally in pulses. The phytates bind with important minerals in the body, and overtime may lead to mineral deficiencies.
Make sure to discard the water used for soaking, and use fresh water prior to cooking.
Spices for seasoning:
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Asafoetida-a pinch
Preparation:
In a cooker, cook both the Dals. Keep it aside.
In a kadai, heat oil. Add in the cumin, fennel seeds and the asafoetida. When it starts to brown, drop the boiled and cubed potatoes. Saute for a minute. Now add in the chilli powder and the salt.Transfer the cooked dal to the kadai. Add the garam masala powder. Stir well adding some water, if needed. Once the flavors come together, add in some chopped cilantro for garnish (if using).
This yummy dal is ready to serve. This makes for a hearty meal when combined with rice or rotis.
Notes:
1. You could add in some other veggies of your choice. Spinach, bell pepper are some good choices.
2. Any combination of lentils could be used.
3. The addition of ghee really enhances the flavor of this dal.
4. You could add in some grated ginger while adding the spices. This will help in relieving flatulence some folks might experience with the combination of lentils and potatoes.
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