Last and third recipe from Punjabi cuisines for this week is very simple and one of favourite dal i.e. “Masoor Dal Fry” or red lentil curries which serve with rice. You have to soak this dal for overnight or at least 5-6 hours in water and cook with tomatoes and onions and lots of flavorful spices. For this recipe you need whole red lentil with skin is called masoor dal in hindi and kempu(red)togari bele in Karnataka. Wiki says: “Dāl or 'thuvaram paruppu' in Tamil orPappuinTeluguis a preparation ofpulses(driedlentils,peasorbeans) which have been stripped of their outer hulls and split. It is regularly eaten with rice and vegetables in southern India, and with both rice androti(wheat-based flat bread) throughout northernIndiaandPakistanas well asNepalwhereDal Baht(literally: dal and rice) is the staple food for much of the population. Dal is a ready source ofproteinsfor abalanced dietcontaining little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.”
Soaking Time: 4-5 Hours Preparation time: 15 Minutes Cooking time: 20 Minutes Servings: 4 Persons
Ingredients: 1 Cup Whole Red Lentil/ Sabut Masoor Dal 2 Medium Sized Tomatoes, Chopped 2 Small Red Onions, Chopped 2 Green Chilies, Chopped 1 Tsp. Ginger, Grated 1 Tsp. Cumin Seeds 1 Tbsp. Clarifying Butter Pinch of Asafoetida/ Hing 1/4 Tsp. Turmeric Powder 1/4 Tsp. Garam Masala 1 Tsp. Coriander Powder 1/2 Tsp. Red Chili Powder Salt to Taste Coriander Leaves, Chopped for garnishing
Pictorial:
Direction: Wash and soak the dal in water for 4-5 hours. Boil this dal with 3 cup of water and salt in pressure cooker till to 4-5 whistles.
Heat the ghee in non-stick pan and add hing and cumin seeds. When they start splutter, add green chili, ginger paste and chopped onions. Cook till to translucent and add chopped tomatoes. Cook till soft and mashy and add spices; salt, turmeric powder, red chili, coriander powder and garam masala. Mix well and cook for 2-3 minutes. Add this tomatoes tempering in dal and adjust salt according to taste. If dal becomes thick you can adjust with adding boiled water. Granish with little pinch of extra garam masala on the top of dal and chopped green coriander leaves with rice. Enter your email address:
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