This is yet another ‘everyday’ dish one can make quickly. After a tiring day at work, the last thing one wants is to set up an elaborate menu, even if to make a rather ‘sumptous’ picture for this blog.
Today, it was the turn of Dal Moth beans, a highly-nutritious dish made in different styles over India. The only time-consuming part of the preparation is that the Dal has to be soaked in fresh water for at least four hours.
Take one large onion, a few cloves of garlic, one tomato, a finger length of ginger, two to three green chilli’s and grind it into a fine paste in a blender. Fry this in a pressure cooker for five to 10 minutes in two tablespoons oil until it starts to turn brown. Put in the soaked Dal and stir for around 10 minutes. Add salt, a teaspoon each of red chilli powder and turmeric and half teaspoon each of cumin and coriander powder. I also added hall a teaspoon of garam masala to give it that extra kick.
When done, pressure cook for 15 minutes, or until there are three ‘whistles’. Remove from flame. The dish is done.
For the vegetables, take small quantities of cauliflower, carrot, capsicum and beans and lightly fry in a tablespoon of oil. Add salt, a few chilli flakes, black pepper powder a pinch of coriander powder. Stir constantly for five minutes and cover for another five over a low flame. This is then done.
Separately, boil a cup of rice and add a pinch of saffron powder. Also add some mustard seeds (split). Garnish with a little vegetable oil sprinkled with garam masala.
Enjoy the Dal Moth, veggies and saffron rice combo. Make some rotis (flatbread) if time (and inclination) permits.