I remember assuming it was inferior to meat as a kid.. but as I grew older, not only did I develop a fondness for it, it became almost mandatory on the dinner table. Moreover, my dad, brother and husband --all share their love for dal. So, though my first dal attempts were terrible to speak of, here is a very simple recipe to make Masoor Dal, and I am sure I will improvise in the future.
Masoor Dal - This was the second dal I ever made after Moong Dal. Recipe shall follow in the forthcoming blog posts as it is a Bengali's favourite dal. Mine is Toor Dal though!
Masoor Dal is a salmon-pink coloured dal which turns goldenish after cooking, so don't be fooled by its exterior.
Note: Pre soak the dal half hour before you pressure cook it.
Ingredients for boiled dal
- Masoor Dal - 1 cup
- Heeng- Asafoetida (1 pinch powder)
- Salt - 1tsp
- Turmeric powder - 1/2 tsp
- Green Chilly - 1
|Step 2For the tadka:|
- Ghee - 2 tsps
- Kalo Jeera - 1 tsp
- Green Chilly
- Onion - 1 finely chopped
- Garlic - 2 cloves mashed or chopped.
- You can even substitute it with Garlic paste
1 - To the 1 cup dal, add 3 cups water, 1 chilly, 2 pinches of Heeng, 1/2 tsp of turmeric powder and 1 tsp Salt. Pressure cook it till you get the fragrance of dal.. Approximately 2 whistles on high flame and 10 minutes on low heat.
2 - Take a pan/kadai and heat it. To it add the ghee and when its hot enough, add the Kalo Jeera (Black Cumin), another sliced green chilly,
the garlic and the onion.
3- After stirring it for a while on high flame (when the onion turns a crispy pink, add the boiled dal. Add salt to taste if required.
4 - Garnish with juice of half a lemon and fresh coriander.
Serve with rice or roti, preferably with some sabji or fry:)