A delicious nutty soup rich in protein and simply cooked to perfection! The daal is cooked with bengali gram or split chickpeas, flavored with ingredients like tomato, ghee and an assortment of spices, then finished off with an aromatic fried mixture of cumin seeds, onions, garlic and dry red chilli. Enjoy this simple dish alongside some luchi or parathas.
Ingredients
Yellow chickpeas 1 cup
Water 2 cups
Oil 2-3 tbsp
Bay leaf 1
Cardamom 3 pcs
Cinnamon 2 stickers
Cloves 3 pcs
Salt to taste
Onion 1/4 cup
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1/2 tsp
Roasted Cumin powder 1/2 tsp
Tomato cubes 1 medium
Green chilli
Coriander leaves
Ghee 1 tbsp (optional)
Tarqa
Oil 2 tbsp
Dry red chilli 2 pcs
Raw cumin 1/2 tsp
Garlic sliced 1 tsp
Onion sliced 1/4 cup
Directions
Soak daal in water for 2-3 hours.
In a heated pan, add oil, bay leaves, cloves, cardamoms, cinnamon, onions. Saute the onions until translucent. Add red chilli powder, turmeric powder. Add garlic paste, ginger paste, coriander powder, roasted cumin powder. Stir, mix and sauté all spices together at high heat. Add cubed tomatoes and keep stirring so everything blends well. Add salt to taste. Once the tomatoes have soften, add soaked daal and sauté at high heat for 10 mins. Add little water so nothing burns at the bottom and continue to sauté. This is essential to remove the raw smell from the spices and daal.
After sautéing, add 2 cups of water to cook daal. Using a masher, mash and blend the daal. Once it comes to a boil, cover with lid and let it cook for 15-20 mins at medium heat. Mash the daal further as desired.
In a separate pan, add oil, raw cumin seeds, sliced onions, sliced garlic and dry red chilli. Fry the spices together until the onions are golden brown. Pour the cooked daal into the pan and mix everything together. Bring to a boil, add coriander leaves and grene chilli. Lastly add 1 tbsp of ghee (optional).
Remove from heat and serve hot with luchi or parathas! Enjoy!