Masoor Dal - As simple as it gets

Dal is lentils and is very much a part of an Indian meal, and in various forms. Not just is it used in proper dal form, but is used in making Sambar, Vada, and even in something as insane as mutton. And its oh so tasty!

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.

Step 1

Ingredients for boiled dal

1. Masoor Dal - 1 cup
2. Heeng- Asafoetida (1 pinch powder)
3. Salt - 1tsp
4. Turmeric powder - 1/2 tsp
5. Green Chilly - 1

Tadka

Step 2For the tadka:

1. Ghee - 2 tsps
2. Kalo Jeera - 1 tsp
3. Green Chilly
4. Onion - 1 finely chopped
5. Garlic - 2 cloves mashed or chopped. 
6. You can even substitute it with Garlic paste

Method:
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:)

All done:)