🫘 Lentils (Daal)
Urid Lentils (Lami Lami Daal)
When my kids were little, they didn't know urid lentils were called "urid" - they affectionately named them "lami lami daal" due to their long shape. Even now in their 20s, they still use that endearing name. It's a cherished family tradition that brings a smile to our faces.
Ingredients
- 2 medium-sized onions, sliced
- 280g urid lentils
- 1 tomato, finely chopped
- Salt, to taste
- Ground red chillies, to taste
- 1 tsp turmeric powder
- 1 tsp ground coriander (homemade is best)
- Coriander leaves, chopped, for garnish
- Oil for cooking
- Water
- 1/4 tsp garam masala
Method
- 1
Put the sliced onion and chopped tomato in a pot and add enough water to mostly cover them. Add the salt as well.
- 2
Bring the water to a boil, then reduce heat to low and cover. Let everything cook until the onions and tomatoes are tender.
- 3
After the onions and tomatoes are tender, increase heat to high. Stir and add the ground red chillies, turmeric, and ground coriander. Add oil and continue stirring until everything is well mixed and most of the tomatoes and onions have dissolved.
- 4
Add the lentils and cook by stirring till it sticks to the masala.
- 5
Add 1 cup of water and let it boil. Cover and leave on low heat till lentils are soft.
- 6
Add the chopped coriander leaves and the garam masala, stir to combine.
- 7
Serve with roti and salad.