We eat daal once a week, sometimes twice or even thrice (when I am feeling especially lazy). I have cooked at least fifty different kinds of daal on thousands of occasions. But for some inexplainable reason, I don’t have a single daal recipe on the blog. None. So this year as I return to cooking and blogging just for the sheer pleasure of it all, I thought I would share the daal that runs through my vein (quite literally) because growing up, I ate this daal at least 2-3 times a week. It was what I called – magic daal. Because it changed from a fiery orange to a bright canary yellow after it cooked. What???
My little four year old brain couldn’t get over the wonder of it all. The only reasonable explanation little old me could sum up was that the colour was because of turmeric. It made sense right? And so this became Turmeric Daal. And I would request it every week and weekends and on my birthday too. It was also one of the first mains I learned to cook when I was in primary school. I can cook this daal in my sleep. It is my can’t-be-bothered-to-cook backup meal that comes together in a pot in literally 5 minutes and then cooks itself to perfection. It is the single most cooked meal in my home – cheap and nourishing, the ultimate comfort food.
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