Chai Pani Daal Meherwan Irani 1/2/2019 Share Pin Tweet Chai Pani's very delicious, soon-to-be-famous Daal. This Indian dish is often served over rice and is a staple in many Indian households. Not only a tasty comfort food, daal is also low in calories, super high in nutrition, and all of the ingredients promote healthy digestion. It's full of anti-inflammatories and antioxidants, and when served with rice, the two become a complete protein! What more could you ask for? Ingredients 1 cup Masoor Daal (pink lentils) 1 cup Toor Daal (yellow lentils) ÂĽ cup red onion diced ÂĽ cup tomato, diced 4 cups water For the Tadka: 1 tsp Spicewalla Brown Mustard Seed 1 tsp Spicewalla Cumin Seed 2 red chillis 2 Tbsp garlic, minced 2 Tbsp ginger, diced 1 Tbsp Spicewalla Ground Turmeric 1/4 cup oil Shop the Recipe Mustard Seed, Brown $6.60 Ground Turmeric $8.93 Cumin Seed $6.90 Print Preparation Combine both lentils in a 6 quart dutch oven and rinse 5-6 times, until water runs clear. Drain and add 4 cups of water, tomatoes and onions. Salt and bring to a boil. Once boiling, reduce heat to a low boil. Cook until lentils have completely broken down and are fully cooked, around 20-30 minutes. If the mixture seems too thick, add water. Heat oil in a small cast iron skillet until nearly smoking. Add mustard seeds and allow them to pop for a few seconds, then, add cumin and red chilies. Let sputter for a few more seconds. Immediately add the garlic and ginger. Cook until slightly brown. Add turmeric and cook for 30 seconds. Pour Tadka into cooked Daal. Allow to cook for a few additional minutes. Check for salt and consistency. Garnish with fresh cilantro and serve as a soup or over rice. Enjoy! Shop the Recipe Mustard Seed, Brown $6.60 Ground Turmeric $8.93 Cumin Seed $6.90 entree fall gluten-free side southeast-asian vegan vegetarian winter 1 Comment What type of red chili do you recommend fir this dish? Ethan on August 31, 2022 Add a Comment Name Email Message Please note, comments must be approved before they are published