Serves 3 - 4
Mum’s Dill Daal is easy to make. It is also a flavourful and nutritious dish that's served along side Chapaati. Alternatively spread the Daal onto a Chapatti and enjoy it rolled up!
- 2 tbsp Oil
- 1 Onion, diced
- 1/2 tsp Garlic Paste
- 1/2 tsp Green Chilli Paste
- 2 tbsp Tomato Puree
- 1 cup Dill Leaves
- 1 Cup Mung Daal, soaked for 2 hours and washed & drained
- 2 tbsp Roohts Daal Spice Mix
Heat Oil to a large pot over medium heat.
Add Onions and cook till golden brown.
Stir in Garlic and Green Chilli Paste. Saute for 1 minute.
Add Tomato Puree and cook on low flame for 1 minute.
Add Dill Leaves, soaked Daal and Daal Mix.
Bring to a boul, then lower the flame.
Add 1 cup of Water and cook covered for 30 minutes or until the Daal has absorbed the Water.
Make a flavoured Oil by tempering spices in oil.
To do this, simply heat oil in a small pot/pan and add spices such as Dry Red Chilies, Cumin Seeds, Slices Garlic and place on the hob to cook for 1 minute or until the Garlic is just beginning to colour.
It will continue to cook in the residual heat.
Pour on top of the Daal before serving.
Serve with Chapatti, Salad and Pickles.
Store leftovers in an airtight container in the fridge for up to 4 days.