Nutritious and delicious…My scrummy yellow daal!

Pulses…..not the most exciting food group you might think? Think again…. the top three advantages of pulses which is why you should definitely give them a go are as follows:

1: they are extremely versatile;

2: they are an antioxidant super food;

3: they are rich in protein and fibre.

An amazing way of incorporating these powerful little critters into your diet is daal. An Indian pulse based savoury dish, its usually eaten with roti, chapatti or rice. With a diverse spectrum of pulses used to prepare daal, the possibilities are numerous and delicious. My daal is a simple yellow daal, originally shown to me by my father in law, he told me it is typically eaten as a light and nutritious lunch. The simplicity of its preparation makes it an easy and tasty way to make meals more interesting. A tasty daal packs loads of flavour and has all the goodies your body needs to keep you topped up for what ever the week might through at you.  So give it s try!

Ingredients:

  • 1 x cup of split moong daal (split yellow peas)
  • 1 onion – sliced
  • 1 dry red chilli
  • 1 tbsp. of oil
  • whole garam masala
  • 1 tsp. turmeric
  • 1 tsp. chilli powder
  • 1 tsp. garam masala powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 cups of water

Step 1:

Wash your daal and add to a pan of boiling water. Allow the daal to cook and soften. Once cooked drain, rinse and cool the daal under cold water and place to one side.

Step 2:

To a frying pan, add the oil and heat. Add the dried chilli, whole garam masala and allow to infuse until it sizzles and pops.

Step 3:

Add the sliced onion to the pan and add the remaining spices. Cook the onions until soft and the add the cooked daal.

Step 4:

Stir the daal and onion mix for a couple of minutes and then add 3 cups of water, bring to a vibrant bubble and allow to simmer for 5-8 minutes. The key to this dish is that it should really remain fairly light so don’t reduce the mixture too much, only by a 1/4. Once reduced, give another stir mixing all the beautiful flavours together, bring off the hob and allow to sit. Add the salt, have a little taste and adjust to your taste if needs be.

I told you it was simple :). I just had some with rice and roasted chicken. It was scrummy.

 

 

 

 

 

 

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