Monday, July 26, 2010

Rosemary Daal

My daughter and I love rosemary in everything. Literally everything. In addition to the usual (savoury) suspects such as bread, salad dressing, and flavoured oils we especially like it in daal. Usually moog daal (split mung beans) or toor daal (split pigeon peans, arhar, tuvar). Though rosemary-toor daal is good too, my preference is for the rosemary-moog daal combination.

The non-distaff side of the family mocks us when we rave over rosemary-daal; more for us.

Rosemary Daal
1 cup cooked moog daal
1 tsp chopped rosemary
2 cloves garlic, finely chopped
salt, to taste
juice of ½ lemon (not optional)
1 tsp oil, mild
1 cup (or more) warm water.

Heat oil over medium-low heat.
Add the garlic, do not let it brown.
Add the cooked daal. Add water to thin it as per your preference.
Add the rosemary and salt.
Bring it to a boil.
Add the lemon juice just before serving.

Serving Suggestions
We like this daal with some freshly steamed rice or we just sip devour bowls of this daal much like a soup.
The daal is great warm as well as at room temperature.

This is my entry to MLLA#25, a long running blog-event celebrating legumes. This event is the brain child of The Well-Seasoned Cook.
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