Whole Red Lentils / Whole Masoor Dal / Akkha Masoor Dal

Tadka Dal is my favourite when it comes to a no-fish no-meat day. Its rich and spicy and so tasty that there is no way we are ever going to miss the fish or meat. The same can be said for the whole masoor dal as well. As a Bengali, we are familiar with the split masoor dal, which is of orange-ish red colour and has a distinct taste from the other lentils. But this, whole masoor dal is a total killer.

Unlike the whole mung dal, this does not require any overnight soaking and hence can be cooked whenever you like. I have made this dal very rich by adding some super aromatic whole spices and then adding cream and ghee in the end. Do skip that if you don’t like...but trust me, this sabut masoor dal is a complete substitute if you are just craving tadka dal and have not soaked the green mung overnight.

Put the whole masoor dal with all the whole spices and powdered spices, onions, tomatoes, salt and oil in a pressure cooker.

Cook the dal until the cooker blows 5-7 whistles.

Add some ground peppercorns and simmer the dal on medium flame until it becomes thick.

Add the chopped coriander leaves.

Add ghee, garam masala and cream. Mix and simmer for 2 more minutes and switch off the flame.

Whole Red Lentils

Serves 6

Ingredients:

2 cups of whole red lentils

2 onions – sliced

2 tomatoes – chopped

7 fat cloves of garlic – minced

1 and ½ inch ginger – minced

3 green cardamoms

3 cloves

1 medium cinnamon stick

1 black cardamom

1 and ½ tsp whole cumin seeds

3 dry red chillies – broken

2-3 whole green chillies – coarsely chopped

2 medium bay leaves

1 tbsp freshly ground black peppercorns

2 tsp fresh homemade garam masala powder

2 tbsp ghee

¼ cup of heavy cream

A handful of fresh coriander leaves

¼ cup of oil

1 and ½ tsp turmeric powder

2-3 tsp red chilli powder

1 tsp ground coriander seeds

1 tsp ground cumin seeds

2 tsp baking soda

Salt

Method:

Wash the whole red lentils until the water runs out clean.

Put them in a pressure cooker. Add in 3 and ½ cups of water.

Throw in the onions, tomatoes, whole spices i.e. cinnamon stick, green cardamoms, cloves, black cardamom, whole cumin seeds, and the powdered spices i.e. turmeric powder, red chilli powder, ground cumin and coriander powder.

Add salt, baking soda and oil.

Give a good stir and put the lid on.

Cook the lentils on medium flame until the cooker blows 5-7 whistles.

Switch off the flame and let the pressure vent naturally.

Then open the lid and start simmering on medium flame until you have reached a creamy and thick consistency.

It should not be too thick or too thin like water.

Throw in the chopped coriander leaves, crushed peppercorns, garam masala powder, heavy cream and ghee.

Mix well and simmer for another 3-4 minutes.

Switch off the flame and serve hot with chapatti / paratha / naan / plain rice.