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Title :: Masoor Dal
Author :: jyotirmoy
Category :: Vegetarian
Ingredients ::
- 2 cups masoor dal
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons turmeric
- 1 tsp salt
- 1/3 cup oil
- 1 1/2 onions, chopped
- 1 head garlic, separated, chopped
- 1 (1-inch piece) ginger root, chopped
- 2 green chiles, chopped
- 2 tomatoes, chopped
- 1 bunch coriander, chopped
- Water
Traditional dal
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal & a bit of turmeric.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. Take care so that it doesn’t stick to the bottom of the pot. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon of garam masala & a pinch of sugar.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and green chillies. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.
To cut cooking time you can pressure cook the dal with turmeric first & then proceed with frying the onions etc…. I add a table spoon of Ghee to the dal before serving.
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