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.
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.
Simple Whole Masoor Dal
Serves 4
Ingredients:
¾ cup of whole masoor dal
/ whole red lentils
1 and ½ medium onions –
sliced
4 garlic cloves crushed
1 inch ginger - paste
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
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.
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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