Tuesday, January 3, 2017

Simple Whole Masoor Dal / Simple Whole Red Lentils

Generally whole lentils and pulses follow a complicated recipe and tends to have an intense flavour. While I can say that this is true for most of them, whole red lentils impart a flavour which is very close to the skinned red lentils. So, there is a chance that you can make this lentils really light and a just a few ingredients will be sufficient for a tongue tickling meal.

how to cook Simple Whole Masoor Dal / Simple Whole Red Lentils recipe and preparation

how to cook Simple Whole Masoor Dal / Simple Whole Red Lentils recipe and preparation

This simple whole masoor dal...is such an interesting recipe. A keeper for the moments of need. I wish I could say that this recipe is mine...but this one is inspired from Madhur Jaffrey...and this recipe is truly an amazing one.

how to cook Simple Whole Masoor Dal / Simple Whole Red Lentils recipe and preparation

Simple Whole Masoor Dal
Serves 4

how to cook Simple Whole Masoor Dal / Simple Whole Red Lentils recipe and preparation

Ingredients:
¾ cup of whole masoor dal / whole red lentils
1 and ½ medium onions – sliced
4 garlic cloves crushed 
1 inch ginger - paste 
3 +1 tbsp ghee
A pinch of hing / asafoetida
2 dry red chillies
1 tsp turmeric powder
1 tsp garam masala powder
1 small cinnamon stick
2 green cardamoms
2 cloves
1 bay leaf 
Salt

Method:
Wash and rinse the masoor dal under water until clear water runs through.
Pressure cook the dal with the cinnamon stick, green cardamoms, cloves, bay leaf, enough water to submerge all the lentils, turmeric powder and some salt, until the cooker gives 4 whistles.
Switch off the flame and let the cooker sit.
Once the pressure settles down, open the lid and keep aside.
In a small kadai heat the ghee and add the hing / asafoetida and dry red chillies.
Saute for some seconds and then add the sliced onions.                                       
Sprinkle some salt over them and sauté the onion on low flame until they become golden brown.
Take out half of the browned onions from the kadai and place them on the kitchen towel to soak off the excess oil.
In the remaining ghee and onions add the ginger-galic paste and cook just enough so that they don't smell like raw garlic.
Add the cooked dal.
Simmer until the dal thickens and then add the garam masala powder. 
Stir to mix.
Taste and adjust the seasonings.
To serve melt the remaining ghee and pour it over the dal.
Sprinkle the remaining crisp caramelized onions on top of the dal and serve hot.



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