Few days back I saw a recipe by Chef Ajay Chopra n television with this whole red lentil or ‘masoor dal’. But I forgot the name. So when I searched recipe with whole masoor dal there are few recipes appeared. Amongst those I liked this name and found close resemblance with the recipe except a few ingredients are added. This ‘dal’ is easy to cook and at the same time tasty and nutritious. I served it with ‘Tilwale Tava Naan’ but you can always serve this ‘dal’ with simple fulka as well!
Ingredients to serve 6
- Whole Masoor Dal or Brown Lentil – 200 gms
- Onion – 1 Big (Sliced)
- Tomato – 1 Medium (Chopped)
- Green Chilli – 3 (Slit)
- Asafetida or Hing – 1 pinch
- Bay Leaf – 1
- Cumin Seed – ½ tsp
- Garlic – ¼ tsp (Chopped)
- Ginger – ½ tsp (Chopped)
- Red Chilli Powder – ¼ tsp
- Coriander Powder – ½ tsp
- Cumin Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt – To taste
- Oil – 3-4 tsp
- Ghee – 1 tsp
- Chopped Coriander Leaves
- Chopped Tomato
- Chopped Onion
- Soak the dal for 2-3 hours in water. Now pressure cook the dal adding a little salt with 2 cups of water.
- Heat oil in a heavy bottomed pan or kadai. Temper the oil with asafetida, cumin seeds and bay leaf.
- When the cumin seeds starts to splutter add chopped onion. When onion turns translucent add chopped garlic and chopped ginger. Sauté for couple of minutes.
- Now add chopped tomato and all the dry spices except garam masala powder. Let the masala cooked in the juices of tomatoes.
- Now add the boiled dal and mix well.
- Season with salt and add slit green chilli. Adjust the consistency of dal by adding water.
- Sprinkle garam masala powder and simmer the dal for 5-7 minutes.
- Drizzle ghee and remove from heat. Cover and let it rest for 5 minutes.
- Garnish the dal with chopped coriander leaves, chopped tomato and chopped onion.
- Serve hot with Tilwale Tawa Naan or any other Indian flat bread or with simple steamed rice.