#Whole #Masoor #Dal

#WholeMasoordal

Every region of India has their own ways of cooking Dal.
The base method is what differs, so when my in-laws tasted my masoor dal, they commented, " chan banavte masoor chi aamti." And I kept wondering what is "Aamti" Mine being an inter-caste marriage, I was new to marathi cuisine. And was surprised to know then that there are varied ways of cooking Dal.

This is how I cook, learned from my mommy. My cooking is more of an experiments so have modified a little. Tastes good, do try it once. Before I begin, let me tell you that my measurements are approximate values. Change them as per your needs and taste.

Prep Time : 15 min
Cook Time : 15 min
Total Time : 30 min

This is what I took:

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup Whole Masoor Dal
2 glass water for boiling 
1 small onion (finely chopped)
1 1/2 medium sized tomato (finely chopped)
1 tsp Garlic paste or 6-7 crushed (I like the taste so I add more)
1/2 tsp jeera
4-5 curry patta (roughly chopped by hand)
1-2 green chilly (optional and light green ones)
1 tsp kashmiri red chilli (kashmiri chilli gives lovely red color but is not strong)
1/4 tsp or a pinch haldi ( my bro doesn't like haldi, when he comes home I don't put)
2-3 tbsp Oil or Ghee.
Salt to taste.
coriander leaves for garnishing
Lemon Juice

This is How I made:

Instruction:

1. Rinse dal well. 
2. Pressure cook dal along with chopped onion. Whole masoor dal takes longer time to cook, so for faster cooking pre-soak the dal for 30-40 mins. 
3. Generally all other dals take 3 whistle, but whole masoor takes 5-6 whistle, (initially cook on high flame, after 1st whistle cook on slow flame upto 4-5 more whistles)so cook till they become soft and mushy.
4. Keep the cooked dal aside. (if the consistency is thick then add water in the cooker and keep the lid close)
5. In another pot heat oil or ghee, fry the cumin seeds till browned.
6. Then add curry patta, green chillies, garlic and saute for a few seconds.
7. Now add tomato, when it becomes almost soft add all the dry spice powder.
8. Saute till the oil separates and tomato is soft.
9. Add the cooked dal, (you can you can adjust the quantity of water as required, if didn't put earlier)
10. Add salt as per your taste and stir. 
11. Simmer the masoor dal for 6-7 minutes more on a low flame till you get the desired consistency.
12. This dal is neither thick nor thin and has a medium consistency.
13. Lastly stir and add chopped coriander leaves and simmer for 1 minute.
14. Serve hot with rice.

My Tur dal recipe method is the same except that I also add 1-1/2 tsp Dhania-Jeera powder and Pressure cook requires only 3 whistle.

Happy Cooking :)