Recipe: Yellow Daal with Wagharni

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Created by vegan chef and cookbook author Priyanka Naik for Our Place, this flavourful dish is inspired by Naik’s “Maharashtrian roots.” While it can be enjoyed any way one pleases, the celebrated chef says it’s a dish that is “meant to be eaten with your hands.”

Yellow Daal with Wagharni

1 cup (250 mL) yellow toor daal (split pigeon peas), rinsed and soaked for 30 mins

2 1/2 cups (750 mL) water

2 cloves garlic peeled

1 piece ginger peeled and cut into rough cubes

1 tsp (5 mL) kosher salt

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1 tsp (5 mL) turmeric

1 can chickpeas, drained and rinsed

1 stem of curry leaves

3-4 Indian green chilies, sliced lengthwise

1 tsp (5 mL) cumin seeds

1/2 tsp (2.5 mL) hing

3-4 tbsp (45-60 mL) neutral oil

1/2 fresh lime

1/2 cup (125 mL) fresh coriander roughly chopped

1/2 cup (125 mL) basmati rice, rinsed and soaked for 30 mins

1 1/2 (375 mL) cups water

Pinch of salt (for rice)

Pour rinsed and soaked daal in the Perfect Pot. Add in the water, garlic, ginger, turmeric and salt. Place over medium heat and bring to a bowl.

Once boiling, reduce heat to a simmer and cover. Simmer for about 45 minutes, occasionally opening to stir and skim off any foam.

Once the daal is tender, creamy and cooked through, add in the chickpea and cook for 5 minutes.

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While the daal is simmering away, make the rice using the Always Pan. Add in the rinsed and soaked rice, water and salt. Stir and bring to a boil over medium heat. Reduce to a simmer and cover. Ensure the lid is pointed so steam can release. Cook for about 15-20 minutes or until water has evaporated and rice is fluffy.

To make the wagharni (which just means tempered spices) pour a neutral oil into a small saucepan and set over medium heat.

After about 30-60 seconds, once the oil is hot and shimmering, add in the cumin seeds, allow to sizzle for 15-30 seconds. Then carefully add in the sliced green chilies, swirl around. Next, stand back and add in the curry leaves. Be careful because these will pop! Once popping has subsided, add in the hing, swirl and immediately add the hot-tempered spices to the daal and stir to combine.

Finish off by squeezing 1/4 of lime into the daal and half of the fresh coriander. Taste and adjust for salt if necessary.

Place rice onto a plate and top with daal. Garnish with more fresh coriander and a lime wedge.

Serves 2-4.