I haven’t cooked anything in the past seven months. This is mainly owing to the fact that I didn’t have much of a kitchen. Since we moved to this new place with an expansive kitchen (yay!), I have been itching to start cooking.
In the past I have been too experimental in the kitchen, and always ended up buying too many ingredients which I never get around to use much or at all. I want to keep experimentation to a minimal this time around! One way to do this is, by being content with eating one type of food day after day! After much internal deliberation, I decided that dal would be my everyday meal. The versatility of this inexpensive ingredient blows my mind. It can be cooked in so many styles, goes well with, bread and rice, chicken and fish, any kind of vegetable and most pickles! I’m totally sold! Dal is definitely going to be a winner. Has to be. I have big plans for you, dal!
This is the first dal dish I cooked at my new home and liked it immensely. I made it again today. This post is more like noting down the recipe for my own reference.
Here is how I did it:
1 cup dal
3 cups water
a head of broccoli
salt and pepper to taste
1 tbsp mustard oil
chillies (as much as you prefer)
3 cloves garlic
I make my tadka/tempering/seasonings before cooking dal, and later cook dal in the same pot. I’m too lazy to wash an extra pan. To make the tadka, heat one table spoon mustard oil, add chilli and let cook for few minutes. Be careful, chillis may burst and splatter (happened to me today and created a tiny mess). Add garlic and turmeric, cook until garlic is soft. Remove from pot and set aside.
[Tadka transferred to a small dish and a pic of a naughty chilli which flew off the pot! ]