I love eating pulses, they are my most favourite comfort food. So, like me, if you are also unable to tell the difference between all the uncooked pulses then I am sure this will help you.
I have put together pictures of uncooked Daals (pulses) in this post. In the posts following i will describe how to cook each one as well.
The most commonly eaten Daal is MASOOR.
To cook Masoor Daal –
1) Soak 1 cup daal in 1 cup water for 20 minutes.
2) Put it in a pressure cooker along with a pinch of haldi (turmeric), dhaniya (corriander), 1 medium onion finely cut, pinch of salt.
3) Cook till one whistle.
4) Taste and eat!!
There is Sabut Masoor as well. Don’t confuse the two. Sabut Masoor is basically with a covering.
1) Soak 1 cup Sabut Masoor in 4 cups water preferably overnight.
2) Boil the Sabut Masoor Daal in a pressure cooker. Four whistles. Take it off.
3) Now cook the Masala in a pan. Put 2 TBS oil, Garam Masala, 1 and 1/2 onion cut finely.
4) Stir till onion becomes pink.
5) Put Ginger garlic paste. keep stirring.
6) Once dried Put 2 medium sized tomatoes finely cut, red chilli powder (as little or as much as you like), reduce gas, keep mixing.
7) If needed put some water to cook the masala.
8) Finally, when cooked put the boiled Daal in it. Increase gas. Cook for roughly 10 minutes.
FYI: There are at least 15 – 17 different varieties of pulses. And all pulses are a great source of proteins. In my next blog i will cover Arhar, Moong, Chana, etc.
Hope you enjoyed this short post.
See you soon!