The weather in Bangalore is again back to its gorgeous self. After a couple of weeks of intense heat, it has been raining since a couple of days much to our relief. Though the Sun will be back with full force in a couple of days, we Bangaloreans are making the most of this lovely weather while it lasts
Last evening we enjoyed some nice & crisp Onion Pakodas while watching the rains along with the customary Masala Chai. This evening I made a big bowl of warm Sabut Masoor Ki Dal to be had along with steamed Rice. This is a regular no fancy dish but the creaminess of Masoor Dal lends it a nice buttey taste
You Will Need:
- 1 cup Sabut Masoor Dal
- 1 onion - finely chopped
- 1/2 cup tomato puree or 2 big tomatoes roughly chopped
- 1 tsp ginger-garlic paste
- 2 tsp cumin seeds
- 2 green chillies - slit
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp Garam Masala
- 1/2 tsp Kasuri Methi
- 1/2 tsp turmeric powder
- Salt as per taste
- 2 tsp + 1 tbsp Desi Ghee
- Fresh Coriander for garnish
- A couple of dry red chillies
- A pinch of Asafoetida
- Onion Slices to Serve
How To:
Wash the Dal in several changes of water & pressure cook for a couple of whistles until soft. Set aside for the pressure to drop
In a heavy bottomed Kadhai, Heat Desi Ghee, Splutter cumin seeds, add green chillies, ginger-garlic paste & saute for about 30 secs. Add onions & fry until they turn slightly pink. Add the tomatoes or tomato puree & all the dry powders one by one. Add some salt & simmer for 5-8 mins until the raw smell disappears,
Add the dal, 1 - 1.5 cups of water some salt & give it a good stir, gently mash the dal with the back of a ladle, Gently simmer for about 10 mins, If the dal is too thick, add some more water to adjust the consistency. Check for salt & turn off the heat.
Heat 1 tsp Desi Ghee, Temper asafoetida & Dry Red chillies & some cumin seeds Pour over Dal
Heat 1 tsp Desi Ghee, Temper asafoetida & Dry Red chillies & some cumin seeds Pour over Dal
Garnish with fresh coriander & serve warm with sliced onions along with Warm rice, Jeera Rice or Peas Pulao
Note:
You can also add a few tablespoons of fresh cream while the dal is simmering but I mostly avoid it as the creaminess of the lentils more than makes up for it.
