Recently I’ve been exploring Indian home cooking recipes with a friend. As a result, I’ve combined my new appreciation for various daals and the use of a pressure cooker with my experience overseas on foreign exchange to Japan.
So this recipe is going to sound crazy, but bear with me. If you combine the tastiness of miso soup with the body and fiber of toor daal, you get an amazing combination. You’ll have to try it for yourself!
Ingredients:
- 2 tsp dried cut wakame (カット若布)
- 120 grams awase miso paste
- 2 cups dried toor daal (split yellow pigeon peas)
- 1/2 onion, sliced thinly and into 1-2 cm lengths
- Scant 1 tsp dashi granules (I use Ajinomoto)
Methods:
- Bring to boil 5 cups water on stove with wakame and onions. Boil until onions are softened to your preference.
- Meanwhile, put 2.25 cups water and 2 cups toor daal in pressure cooker. Pressure cook for 9 mins (or you can cook on the stove until soft). The daal will be soft and almost disintegrating, although you can adjust cooking time if you prefer more or less body to the beans.
- Once you’re happy with the onion softness in the other pan (not the pressure cooker), turn off the heat (Do not boil once miso is added).
- Mix the miso paste in a metal ladle or metal 1 cup measuring cup a little at a time – if you dump it in all at once you’ll get stubborn little clumps (a rookie mistake).
- Once all the miso is carefully mixed in, add the dashi powder.
- Now add the toor daal.
- Give everything a good stir and serve with rice etc.
Trust me, its amazing!
Bad picture for reference:
Free original henna patterns. Inspiration taken from Sejal Shah. Do not reproduce without permission.
The Henna Leaf - Natural Henna in Chicago 