{"id":114,"date":"2013-04-02T16:26:24","date_gmt":"2013-04-02T16:26:24","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=114"},"modified":"2015-03-20T16:39:34","modified_gmt":"2015-03-20T16:39:34","slug":"cooking-dal-lentils","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/cooking-dal-lentils\/","title":{"rendered":"Cooking Dal (Lentils)"},"content":{"rendered":"<p style=\"text-align: justify;\">1 cup of dal will usually suffice 2 people. If you like your dal a little thin, then \u00bd cup of dal might be enough for 2 people.<\/p>\n<h3 style=\"text-align: justify;\">Identifying the Dals<\/h3>\n<p style=\"text-align: justify;\">My post on\u00a0<a title=\"Lentils and Legumes\" href=\"https:\/\/www.ashwita.com\/food\/lentils-and-legumes\/\">Lentils and Legumes<\/a>, gives detailed information, with pictures and description of several\u00a0varieties to help you understand and identify the various dals.<\/p>\n<h2 style=\"text-align: justify;\">The Pressure-Cooker Method<\/h2>\n<p style=\"text-align: justify;\"><b>Ingredients:<\/b><br \/>\n1 cup <em>tuvar dal, dhuli mung <\/em>or<em> dhuli masoor\u00a0<\/em>dal<br \/>\n2\u00bd cups water<br \/>\n1 Tomato (optional)<br \/>\nA pinch of <em>hing\/ <\/em>asafetida<br \/>\n1 tsp <em>haldi<\/em>\/\u00a0turmeric powder<br \/>\n\u00bd tsp chili powder<br \/>\nSalt<br \/>\n<b>Method:<\/b><\/p>\n<ul style=\"text-align: justify;\">\n<li>Wash the dal once.<\/li>\n<li>Put the dal into the pressure cooker and add the water. Add turmeric powder, chili powder and asafetida.<\/li>\n<li>Cook on high flame until the first whistle.<\/li>\n<li><strong>TIME:<\/strong>\u00a0Reduce the flame to minimum and cook for 5 minutes.<\/li>\n<\/ul>\n<p>OR<\/p>\n<ul style=\"text-align: justify;\">\n<li><strong>WHISTLE:\u00a0<\/strong>Cook on high flame till second whistle, and then reduce flame and cook till third whistle.<\/li>\n<li>Open the pressure cooker, add chopped tomato and some more water if necessary, and then simmer for about 5 minutes.<\/li>\n<li>Optionally, you may heat some ghee or butter, add a few cumin or mustard seeds until they splutter, and then pour it into the dal. This adds a delicious flavour.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\">The Open Cooking Method<\/h3>\n<p style=\"text-align: justify;\">I strongly recommend soaking the dals overnight if you plan to open-cook it, since otherwise, the dals take a long time to cook, over half an hour.<\/p>\n<ul style=\"text-align: justify;\">\n<li>Wash the dal<\/li>\n<li>Put the dal into the vessel and add about 4-5 times the water.<\/li>\n<li>Cook on high flame until it begins boiling and then reduce the flame.<\/li>\n<li>Let it simmer until the dal and water seem to blend with each other, about 30-40 min.<\/li>\n<li>Add salt, turmeric and chilli powder, and season with mustard or cumin seeds as described above.<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\">The Microwave Method<\/h3>\n<p style=\"text-align: justify;\"><b>Proportions:<\/b><br \/>\n1 cup rice<br \/>\n2\u00bd cups water<br \/>\n<b>Method:<\/b><\/p>\n<ul>\n<li style=\"text-align: justify;\">Wash the dal.<\/li>\n<li style=\"text-align: justify;\">Put the dal and water in a microwavable dish.<\/li>\n<li style=\"text-align: justify;\">Cover and cook on HIGH for about 20 minutes.<\/li>\n<li style=\"text-align: justify;\">Check in the middle and add more water if needed<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>1 cup of dal will usually suffice 2 people. If you like your dal a little thin, then \u00bd cup of dal might be enough for 2 people. Identifying the Dals My post on\u00a0Lentils and Legumes, gives detailed information, with pictures and description of several\u00a0varieties to help you understand and identify the various dals. The &hellip; <a href=\"https:\/\/www.ashwita.com\/food\/cooking-dal-lentils\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Cooking Dal (Lentils)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,11],"tags":[],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-allposts","category-basics-of-cooking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-1Q","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":0,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}