masoor dal

Sama · Apr 6th, 2007, 20:46

2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 green chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water

Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal & a bit of turmeric.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. Take care so that it doesn’t stick to the bottom of the pot. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon of garam masala & a pinch of sugar.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and green chillies. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

To cut cooking time you can pressure cook the dal with turmeric first & then proceed with frying the onions etc…. I add a table spoon of Ghee to the dal before serving.

(thanks, iwanttogoback!

)

davidp80 · Apr 6th, 2007, 21:20

Mmmmm. The garam masala is an interesting addition. I use the same basic recipe that you do for masoor dal (or moong dal, with only 3 cups of water rather than 4)....adding the turmeric and the salt, but then use a tignassi of a few dried red chiles, cumin seeds, and a sprinkling of asafoetida powder. There are an infinite number of interesting varieties that can be used in combination with a basic masoor dal recipe, such ass adding tomatoes and onions, garlic, or one of my favorites, some fresh spinach (which gives the dal a beautiful yellow and green appearance). Simple, tasty, economical, and nutritious

-Dave

crvlvr · Apr 7th, 2007, 01:43

sounds similar to my recepie. but, I leave out the tomatoes and use tamarind paste instead. Did you know that tomatoes did not exist in India till the british (or was it the portuguese)introduced them to India ?

Apr 6th, 2007, 20:46	#1
Sama a pain in the asana Join Date: Mar 2005 Location: the India inside my heart Posts: 5,204	masoor dal 2 cups masoor dal 1 1/2 teaspoons garam masala 1 1/2 teaspoons turmeric 1 tsp salt 1/3 cup oil 1 1/2 onions, chopped 1 head garlic, separated, chopped 1 (1-inch piece) ginger root, chopped 2 green chiles, chopped 2 tomatoes, chopped 1 bunch coriander, chopped Water Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal & a bit of turmeric. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. Take care so that it doesn’t stick to the bottom of the pot. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon of garam masala & a pinch of sugar. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and green chillies. Cook until tomato softens. Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed. To cut cooking time you can pressure cook the dal with turmeric first & then proceed with frying the onions etc…. I add a table spoon of Ghee to the dal before serving. (thanks, iwanttogoback! ) __________________ *My India, 2005-2008*

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Apr 6th, 2007, 21:20	#2
davidp80 Senior Member Join Date: Sep 2006 Location: Pennsylvania, United States Posts: 242	Mmmmm. The garam masala is an interesting addition. I use the same basic recipe that you do for masoor dal (or moong dal, with only 3 cups of water rather than 4)....adding the turmeric and the salt, but then use a tignassi of a few dried red chiles, cumin seeds, and a sprinkling of asafoetida powder. There are an infinite number of interesting varieties that can be used in combination with a basic masoor dal recipe, such ass adding tomatoes and onions, garlic, or one of my favorites, some fresh spinach (which gives the dal a beautiful yellow and green appearance). Simple, tasty, economical, and nutritious -Dave

Apr 7th, 2007, 01:43	#3
crvlvr Guru Join Date: Sep 2004 Location: Hollywood Posts: 4,413	sounds similar to my recepie. but, I leave out the tomatoes and use tamarind paste instead. Did you know that tomatoes did not exist in India till the british (or was it the portuguese)introduced them to India ?

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