Daal Lucknowi

Daal Chawal is the most comforting food for me. And since daal has got proteins it is good for kids too. And sometimes when I am too lazy to cook a great meal, daal chawal is always there as my saviour. So I always keep on trying various varieties of daal. Recently my husband gave me Sanjeev kapoor's Tasty Eating for Healthy Living book set as a gift...quite a surprise for me...as he does not believe in giving surprise gifts:( so this came as a pleasant shock to me. And while going through the daals and kadhi's book volume 4 , I came across this easy recipe of daal lucknowi.

I have never added milk in my daal before so I was not sure as to how the taste would be...but to my surprise the daal was very smooth, creamy and delicious. And adding lots of garlic was another special feature of this recipe...overall we had a delicious lunch with this daal, rice and my favourite mango pickle.

Ingredients:

Spilt Pigeon Peas( toor daal)- 1 Cup ( Soaked for about an hour)
Green Chillies- 2 Chopped
Turmeric Powder- 1/4 tsp
Salt- to taste
Ghee- 1 tbsp
Cumin Seeds- 1 tsp
Red Chillies- 3 broken
Garlic Cloves- 4 Chopped
Asafoetida- a Pinch
Milk- 1 Cup ( I used skimmed)

Procedure:

• Wash the soaked daal and pressure Cook the daal and green chillies with 2 cups of water in a pressure cook till 2 whistles. When the pressure is reduced completely open the lid and add turmeric powder and salt and simmer on low heat.
• Heat the ghee and add cumin seeds, red chillies, garlic and asafoetida for tempering. Saute till garlic gets cooked . Pour the tempering in the daal and mix well.
• Add 1 cup of milk and water as per required thickness and continue to simmer it for further 5 minutes.

Serve hot with steamed rice or roti.

Sending this daal to Cooking With Whole Foods- LB-Toor Daal event started by Kiran and hosted by Suma of Veggie Platter