Sukhi Daal Punjabi

Pulses (daal) are a very component of Indian home cooking. The types of pulses used in India and the varying ways in which they are prepared is remarkable. However, this is one variety which is not very common and you would usually find it only in some households in North India, especially Punjab. Just love this Mom's recipe 

Ingredients (serves 4)

1 cup daal (soaked for atleast 5 hours, preferably overnight)

3 tomatoes - chopped

3 onions chopped

2 green chillies - finely chopped (optional)

1 tsp ginger grated

3 cloves of garlic minced (optional)

Pinch of asafoetida
1/4 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin
Salt to taste
2 tsp desi ghee
1 tbsp fresh coriander

Method

1. In a wok, heat ghee and add asafoetida and cumin (both optional).

2. Now add green chilies, garlic, ginger and chopped onion and let it cook till onion turns golden brown.

3. Add tomatoes and all spices in it (once the tomatoes have softened). Cover it and cook it for 5 mins.

4. Now add soaked daal with one cup water. Let it boil and then cook it on slow gas till water evaporates. (Optionally if you have a pressure cooker, let there be one whistle only and then let the water evaporate)

Garnish with fresh coriander and serve