February 5, 2010

Indian Lentils with Masoor Dal

This is a favorite lentil dish that you may find on most menus in Indian restaurants. Very easy to prepare and you can eat it with white rice or ghee parathas.


1 1/2 cup masoor dal
1 small red onion diced
1 tsp finely diced ginger
1 big cinnamon stick
4-5 cloves
1/4 tsp turmeric powder
1/4 tsp red chilly powder
1/3 tsp mustard seeds
1/4 tsp whole cummin seeds
2 tbsp olive oil
salt to taste

Method: In a pressure cooker, add the pre-washed dal along with salt, turmeric and chilly powders. Add 1 1/4 cup water and pressure cook till the dal is cooked (not too mushy). Heat a non stick pan. Add olive oil. When the oil gets hot add mustard and cummin seeds. Once the mustard starts to splutter add the onions and saute till transparent. Now add the cooked dal, ginger, cloves and cinnamon stick to the pan. If the dal mixture is still too thick add some water. Reduce heat to low and simmer for 6-7 mins. Adjust salt.


1 comment:

musical said...

And what a delight it is to have cold daal from fridge with a hot hot parantha fresh from the griddle! Yummy! I also love clovs in my daal.