Daal chawal for people who think they do not like daal

Most of us grew up with daal that was too thin or too plain. This version is thick, bright and smoky from the tarka.

Wash the moong daal until the water runs clear, then cook it with turmeric and salt until it falls apart. Whisk it for ten seconds so it turns creamy.

Do not skip the whisk

The tarka is what people remember: cumin, garlic and dried red chillies in hot ghee, poured over just before serving.

Recipe card

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Serves

3

Prep

5 min

Cook

20 min

Ingredients

• 1 cup yellow moong daal
• 1/2 tsp turmeric
• Salt to taste
• 2 tbsp ghee
• 1 tsp cumin seeds
• 4 garlic cloves, sliced
• 3 dried red chillies
• Lemon and coriander

Method

1. Wash the daal three times.
2. Boil with 3 cups water, turmeric and salt for 15 minutes.
3. Whisk until creamy, add water if too thick.
4. Heat ghee, add cumin, garlic and chillies until golden.
5. Pour over the daal and finish with lemon.

Sample article on a made-up website. The writer, details and story are for demonstration only.