I had never used Whole Masoor Dal before I came across this recipe a few years back. Since then, I always have some in my pantry. Since it does not need any soak ahead, it can be prepared without planning. Once the dal is cooked, it take very little time to put together.
Ingredients
Whole Masoor Dal 1 cup
Onion 1
Tomato 1
Mustard 1/2 tsp
Turmeric 1/2 tsp
Coriander Leaves for Garnish
Salt and oil to taste
For Grinding to a paste
Coriander Seeds 1 tbsp
Jeera 1 tsp
Red Chillies 2
Ginger 1 inch piece
Garlic 2 pods
Method of Preparation
1. Dry grind all the ingredients in under the list into a powder. It can be a little coarse.
2. Cook the Masoor dal in a pressure cooker with enough water. I cook it for 3-4 whistles.
3. In a pan add some oil and mustard.
4. When it sputters add the chopped onions. Saute till it is slightly browned.
5. Add the chopped tomatoes. Cook till is well done.
6. Add the ground powder, salt and turmeric and cook till the raw smell of the masala is gone and everything comes together.
7. Add the cooked dal and if required some water and bring to a boil.
8. Simmer for a few minutes and garnish with coriander leaves.
This goes well with rice and roti. Our favourite is to eat it piping hot with hot rice. Once the rice is cooled, it does not taste the same. Rice fresh out of the cooker and this dal is a comfort food. Must try.
Linking this to MLLA 43 (Susan's My Legume Love Affair Event), this month hosted by Claire
Ingredients
Whole Masoor Dal 1 cup
Onion 1
Tomato 1
Mustard 1/2 tsp
Turmeric 1/2 tsp
Coriander Leaves for Garnish
Salt and oil to taste
For Grinding to a paste
Coriander Seeds 1 tbsp
Jeera 1 tsp
Red Chillies 2
Ginger 1 inch piece
Garlic 2 pods
Method of Preparation
1. Dry grind all the ingredients in under the list into a powder. It can be a little coarse.
2. Cook the Masoor dal in a pressure cooker with enough water. I cook it for 3-4 whistles.
3. In a pan add some oil and mustard.
4. When it sputters add the chopped onions. Saute till it is slightly browned.
5. Add the chopped tomatoes. Cook till is well done.
6. Add the ground powder, salt and turmeric and cook till the raw smell of the masala is gone and everything comes together.
7. Add the cooked dal and if required some water and bring to a boil.
8. Simmer for a few minutes and garnish with coriander leaves.
This goes well with rice and roti. Our favourite is to eat it piping hot with hot rice. Once the rice is cooled, it does not taste the same. Rice fresh out of the cooker and this dal is a comfort food. Must try.
Linking this to MLLA 43 (Susan's My Legume Love Affair Event), this month hosted by Claire
Just mouthwatering...looks so easy to prepare & delicious!
ReplyDeleteAnother great recipe for My Legume Love Affair - thank you!
ReplyDelete