This simple dry dal made from urad dal and some simple spices is one of my strongest childhood memories!
The dry dal with some hot rotis off the tawa was something my sister was very fond of, and we would end up eating it oh-so-often at home!
There are some dishes that define your childhood, that take you back to your childhood and then make you smile mostly. But some make you cringe, not because they don’t taste good, but because you have eaten them so much while growing up that the name itself puts you off. Form me, dry dal is one such dish. My sister has always been a very picky eater, one could count on fingers (of one hand mind you!) the number of vegetables she ate. She was also someone who ate dals only with rice. Since we were a roti eating family (well most of the times!) it was always an issue on how to make my sister eat dal with rotis! Then my mum discovered “dry dal”. My sister would actually eat it with rotis. Phew! but then there was a drawback too…This meant we had to eat it three times a week. Sigh! you get why the name puts me off 🙂
I have a friend who has the same issue with idlis and dosas. She was given idli or dosa everyday by her mom in her lunch box, since her mom was working and found it easy to pack this healthy food for her children. But my friend still has not-very-great reactions about idlis and dosas when we talk to her about it 🙂
Anyway, so some days ago when the child told me let’s make something new, I decided to give the dry dal a try again and guess what, everyone at home loved it. I won’t be making it three times a week but I bet this is gonna be a regular at home now.
Some other quick cooking ideas for lunch or dinner:
Recipe source: My Ma
Quick cooking : Dry Dal
- 1 cup urad dal washed and soaked for an hour
- 1 onion chopped
- 1 tomato chopped
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1/2 tsp chilli powder
- 1 chilly green sliced
- 1 tsp jeera seeds
- Heat oil in a cooker and add jeera seeds, fry till they brown.
- Add green chilly, ginger garlic paste and onions, fry till soft.
- Add tomatoes and fry till they are done nicely, leaving oil from the side.
- Add all powdered spices and fry further for a min.
- Add soaked and drained dal and cover it with just enough water.
- Pressure cook for 2 whistles.
- If you feel there is too much water after opening, cook further till it dries.
- Serve hot with rotis.