Sabut Masoor Dal
Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons butter
1/2 teaspoon mustard seeds
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 tablespoon tomato puree or 2 fresh diced tomatoes
4-5 curry leaves
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)
Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, garlic powder, turmeric and powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)
Seasoning of Dal:
Heat oil in a pan, add whole red chillies, and mustard seeds. Saute them till chillies are dark brown, and mustard seeds starts crackling.
Add cumin seeds, and sauté for few seconds.
Add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened (can be substituted with puree).
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils with celery and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.
Note: sometimes lentils absorb water and more water may be required into the lentils.
Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons butter
1/2 teaspoon mustard seeds
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 tablespoon tomato puree or 2 fresh diced tomatoes
4-5 curry leaves
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)
Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, garlic powder, turmeric and powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)
Seasoning of Dal:
Heat oil in a pan, add whole red chillies, and mustard seeds. Saute them till chillies are dark brown, and mustard seeds starts crackling.
Add cumin seeds, and sauté for few seconds.
Add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened (can be substituted with puree).
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils with celery and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.
Note: sometimes lentils absorb water and more water may be required into the lentils.
