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Microgreens Dal



This dal is my favorite way of using my microgreens. It is very soothing to eat with rice or rotis, and flavorful too!


  • PREP TIME:15M

  • COOK TIME:20M

  • TOTAL TIME:35M

  • SERVES: 4

  • YIELD: 4 CUPS


INGREDIENTS TO COOK THE DAL

  • 1/2 c toor dal (split pigeon pea), soaked for 15 minutes

  • 2 oz Microgreens

  • 1 tomato, chopped

  • 1/4 tsp. turmeric powder

  • 1/2 tsp. cumin seeds

  • 2 -3 green chillies

  • 2 c of water

TO SEASON THE DAL

  • 2 tsp. oil

  • 1 tsp. mustard seeds

  • 1/2 tsp. cumin seeds

  • 2 tsp. freshly grated garlic

  • 1/2 c chopped onion

  • 1/2 c tamarind juice

  • 1/2 tsp. red chilli powder

  • 1/2 c water

  • Salt to taste


INSTRUCTIONS

  1. Pressure cook the dal with the microgreens, tomato, turmeric powder, cumin, green chillies and water for 5 whistles. Once the pressure subsides, smash until the dal is smooth with no lumps. Set aside.

  2. In a pan, heat oil over medium heat. It's hot enough when a mustard seed dropped in crackles immediately. Lower the heat slightly and add the remaining mustard.

  3. Once the crackling stops, add cumin, garlic and onion into the oil. Add a small pinch of salt to help cook the onions.

  4. When the onion has turned translucent and soft, add the tamarind juice and red chilli powder.

  5. Stir in the cooked dal, dilute with water as needed and season with salt.

  6. Let it come to a rolling boil and remove from heat.

  7. Serve hot with rotis or rice.




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