Do you love Indian food? I sure do. That is what I am reviewing today. One of my mom’s good friends name is Priya. She really supports my blog and one of her daughters goes to my school. She also went to my mom’s wishbeads circle with other friends my mom has. Wishbeads are about making good luck and supportive bracelets and necklaces for people. It was started by one of my moms friends named Alexa. Their tagline is “Write. Wear. Witness the power of intention.” Basically, you can put your energy into making things happen that you want to happen for you.
Alexa also has a son named Ian who goes to the school with me. My mom has a lot of good friends. Anyway, Priya always has the greatest snacks and treats to share with us. And the other night she brought over some Indian dal and I took it to school with some rice. Yum!
We usually get our Indian food from a place called Chandni in Santa Monica. The dal there we get was very different than the one Priya brought over. Priya’s dal has a spicy kick and the savory taste is just delicious. But if you go into it Priya’s dal thinking it is going to taste like Chandni’s dal you would be surprised because you are not expecting this taste. But when you go into the dal thinking, I am going to just not assume what it is supposed to taste like because maybe all dal tastes differently you are going to love it. I really liked that this dal showed me that even yellow dal can taste different with different spices in it and it is good to have that variety.
This dal was incredible. The spicy kick is mouth watering and you will just want MORE. So lucky for you I got Priya to share her recipe! Yum!!!
- 1 cup urad dal
- 1 medium tomato chopped
- 1 dried red chili
- ½ inch grated ginger
- ¼ tsp turmeric
- 1 tsp of salt
- TARKA (definition of Tarka: Tarka is technique where spices are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor)
- 1 TBSP Olive Oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- Wash dal 7-8 times until the water runs clear (the water that you use to wash the dal is excellent to water the plants with). Let the dal soak in water for about an hour.
- Add the soaked dal with 4-5 cups of water to a pressure cooker (if you don’t have one, you can just boil it for 45 min to an hour but it doesn’t come out as creamy). Add ginger, turmeric, salt, tomato, dried red chili. Cover the pressure cooker tightly and put the heat on medium/high. Cook unti the whistle blows 5-6 times. Then turn off the heat and let the pressure cooker rest for about 20 minutes until it depressurizes.
- In the meantime, make the tarka. Heat the oil and add the ingredients. You can also add black salt at this time or regular salt.
- Add it to the dal and cook for about 5-10 more minutes.
- You can top with chopped fresh cilantro, chopped jalepenos, and add salt to taste.
- Enjoy with hot rice!