Fry one teaspoon of jeera, one teaspoon of fennel seeds, then add an onion in stripes, one mashed (or finely cut) garlic, one teaspoon of mustard seeds, five curry leaves, one cups of Moong dal, 2½ cups of water, a little bit of crushed chili, a teaspoon of turmeric powder, two teaspoons of garam masala, add salt. Cook.
No green jalapeño pepper this time...
add onion, garlic, curry leaves, and mustard seeds
wash Moong dal and add it with the water
add chili, turmeric, garam masala, and salt
It was *delicious!!*
#Cooking #India
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Looks lovely. Perl, Elisp *and* food hacker. 😄
– NoufalIbrahim 2004-10-13 07:10 UTC
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you don’t know what’s delicious until you’ve licked your plate that instants before was filled with my lovely risotto ;)
– noo 2004-10-13 23:46 UTC
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Looks yummy... Although we have dal almost always with rice, *eating dal* this way sounds nice too.
– V 2004-10-14 14:53 UTC
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Yeah. I tried one cup of dal and one cup of rice – but I just can’t eat that much on a single evening! Somehow I cringe if I think about cooking only half a cup of dal and half a cup of rice in another pot.
Recently I started cooking a cup of rice with a bit of cinamon, a (whole) cardamom ¹, two cloves, and salt, instead of just salt. I also fried cinamon, cardamom and cloves before adding the rice. The rice is from Pakistan. ;)
– Alex Schroeder 2004-10-14 16:29 UTC
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I was always eating dal with rice & japati. That’s the way I know it.
– PeetTheEngineer 2004-10-16 09:31 UTC
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One cup of each makes an excellent dinner for two. 😄
– Alex Schroeder 2004-10-16 22:10 UTC
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I like to stir some chopped spinach and some diced plum tomatoes into mine just before the dal is all the way soft.
– Keith 2004-10-25 02:24 UTC
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Sounds yummy, have to try it. 😄
– Alex Schroeder 2004-10-25 10:26 UTC
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I think I will start trying different spices, actually. Today I will add an opened cardamom capsule. ²
– Alex Schroeder 2004-10-26 20:27 UTC
