Mondays are for daal. The kind of daal that is easy to make and equally good with roti or rice. The kind of daal that you can even give the greatest compliment of all to – eating it with a spoon. For me that is most of the daals my mother makes including this one. When I make this moong ki daal it tastes and feels like home. If I close my eyes for a second I can almost hear the lazy hum of the fan, sense the inescapable humidity, and feel the almost flaky texture of homemade rotis as I tear a piece off to scoop up some of my moong daal. I was thinking the other day about how surprising I find it when readers reach out to me and ask how to make daal, but as I type this now I get it. Daal is at the core of Pakistani home cooking and nothing is better, healthier or more satisfying. The ‘bazaari’ (store bought) daals can be delicious, but don’t hold a candle to the simple goodness of homemade ones.  So what’s the trick you ask, what makes one daal so ho hum and others so delicious. Seasoning. […]

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