Eye-of-Daal cauldron recipe
2.5 cups red lentil/masoor daal
3 tbsp Vegetable oil
2 teaspoons cumin seeds
1.5 tsp mustard seeds
1/2 large onion
1 inch ginger finely minced
4 cloves garlic finely minced
(Or blend the garlic+ginger and make a paste)
2 large bay leaves
1 tbsp turmeric
2 tsp garam masala
1 heaping tsp coriander powder
Juice of 1/2 lemon
2 tbsp miyokos butter
Salt to taste
Black pepper to taste
1/4 cup Cilantro chopped
1a) In a large pan, rinse your lentil 4-5 times, draining cloudy water. Cover lentils with water 2 inches above lentils and heat until boiling.
2a) Once boiling, remove “white froth” with a cooking spoon and bring down the heat to medium high- it needs to simmer (take a chill pill, daal)
1b)Heat oil on medium in your pan/cauldron. Once the oil is hot, add cumin seeds and then mustard seeds. The cumin will become fragrant in seconds and the mustard seeds will crackle (stand back! mustard seeds are prone to violent outbursts!)
2b) Add onions and sauté for 1 minute.
3b) Add ginger and sauté for 20 seconds
4b) Add garlic, once fragrant, add bay leaves, spices and sauté, stirring ingredients as they sizzle and become more fragrant (for roughly 1 minute)
5b) Add 1tsp butter to the pan…swish and flick”…or just stir. Ahem.
6b) Add contents of your spice mixture to the pot of daal and let your potion brew! Stir periodically. Add a cup of water to keep it simmering for at least 20-30 minutes depending on your stove. Keep the lid on if you can to lock in moisture (anti-aging) Keep in mind the consistency you’d like for your finished daal. More viscous? More soupy? You can always add more water while cooking if needed.
7b) Bring heat down to low, add black pepper to taste, salt to taste and stir. Allow it to cook for 1-2 more minutes.
8b) Turn off heat and add remaining miyokos butter. Stir.
9b) Let it sit without heat for 5 minutes. Add cilantro and stir.
10b) Done! I skipped chili and chili powder in this recipe because I wanted to try a heat-free recipe for kids and non-heat lovers!