NavEats
Assistant Cook
Hi everybody!
So I'm a second year college student trying to recreate my mom's dal masoor and I'm not very pleased with my work! Here's the recipe my mom gave me...
-1 cup yellow dal
-3 cup water
-2 Teaspoon salt
-1/2 tablespoon mircha/ red chili powder I believe
-1 tbspoon vegetable oil
-1/2 teaspoon cumen seed
-1/2 tablespoon haldi
1) First wash dal and put water on boil.
2) When it's boiling, put clean dal in and let cook for 20 minutes. Put haldi, mircha, and salt in.
3) At 20 minutes, put oil and cumen seed in small sauce pan and begin to cook until simmering. Toss the oil and cumen in the dal and continue to boil until dal is fully cooked.
So I feel like my dal always turns out too salty and it's really dry. Like there's no liquid (so it's hard to eat with rice )...can anybody with experience offer some tips? My mom laughs at me whenever I ask for help! :/
So I'm a second year college student trying to recreate my mom's dal masoor and I'm not very pleased with my work! Here's the recipe my mom gave me...
-1 cup yellow dal
-3 cup water
-2 Teaspoon salt
-1/2 tablespoon mircha/ red chili powder I believe
-1 tbspoon vegetable oil
-1/2 teaspoon cumen seed
-1/2 tablespoon haldi
1) First wash dal and put water on boil.
2) When it's boiling, put clean dal in and let cook for 20 minutes. Put haldi, mircha, and salt in.
3) At 20 minutes, put oil and cumen seed in small sauce pan and begin to cook until simmering. Toss the oil and cumen in the dal and continue to boil until dal is fully cooked.
So I feel like my dal always turns out too salty and it's really dry. Like there's no liquid (so it's hard to eat with rice )...can anybody with experience offer some tips? My mom laughs at me whenever I ask for help! :/