Clay pot cooking has something different about it which fascinates me and winters being very special part in my growing years, the two together makes it a perfect match. Sitting in sun for hours with mom and neighborhood aunts, popping in peanuts, helping mom with the greens…these little pleasures have a special section of memories which I live every single year as the chill sets in the atmosphere. We always were fed on some exciting food and sweets though the summer. Jaggery, Laddoos, Peanuts, Rewari..filled the table all winters. Meals were are a special affair, and so are the strong memories.
My mom used to cook this very special daal with an enchanting aroma of hing (asafetida) , served with some phulka topped with ghee. This used to be our Sunday routine lunch through winters, and I had been missing this all these years as I am married into a Punjabi household, and this is very typical meal in Uttar Pradesh belt of the country.
In my household the major stress is on having greens in the bread that we eat with the curry..so another favourite that I developed over years are the greens mixed in the dough and had as chapati or paranthas for meals through the winters…be it bathua( chenopodium), methi(fenugreek leaves), or spinach..
It’s a very simple meal but it’s the one which satisfies soul in every single bite, and very close to my heart..
Urad Daal( husked split black gram) cooked in an open pot and tempered with asafetida served with bathua paranthas.
With the winters passing by,and a long travel schedule with post travel work schedules, just felt like making what my mom would make and something that just makes me sink in the passing by winter chills, a simple bowl of slow cooked daal from mumma’s recipe book and felt like a baby looking for some comfort.
Print Recipe
Clay Pot slow cooked Urad Daal served with Bathua Parantha
This is a simple, homely, slow cooked Urad Daal ( Split black dehusked gram), in a clay pot, which is creamy and been flavoured with asafetida and cumin, along with other indian spices. Served with Indian breads like parantha and chapati
Ingredients
For tempering and garnishing
Ingredients
For tempering and garnishing
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Instructions
Daal
Wash and soak the grams for an hour
Place the daal, with water to cook, along with turmeric, and salt, in an open clay pot.
Let it come to a boil, then reduce the flame to medium and cook ill the grains are soft yet intact.
Once cooked prepare the tempering.
Heat the ghee in a small pan, add cumin seeds, allow to crackle.
Add chopped giger, chillies, allow to toast.
Add asafetida and other spices like chilli powder, coriander powder.
Add the tempering to the daal before serving,
Garnish with Garam Masala, and chopped coriander leaves.
Bathua Parantha
Boil the chenopodium leaves to soft mass using very little water ( no need to grind)
Add rest of the ingredients except the water in a bowl, and add the boiled leaves.Make soft dough using little water at a time
Keep covered for 10 minutes
Make small round flat breads and cook on a hot skillet using, oil to make brown crisp parantha..
Recipe Notes
This daal is best made if soaked for sometime.
It changes the cooking time if soaking time is reduced.
It is best served with home made butter, and green chillies.
Can be served with rice or plain bread.
Asafetida helps enhancing the flavour and along with ginger it reduces the flatulent property of the dish.
Clay Pot slow cooked Urad Daal
