Monday, May 13, 2013

Saabut Masoor ki Dal - Whole Red/Puy Lentils

We are off to India for a longish summer vacation. Longish because it is not our usual 2 or 3 week types, but for 6 full weeks! While I have fun there, eat good stuff and try and post about them, here is a saabut masoor dal recipe with coconut milk with ghee tadka for you. You could skip the coconut milk for the regular dal but add it to up the ante.


1 cup whole masoor
1/2 cup thin coconut milk (optional)
1 small onion, chopped
1 medium tomato
1-2 cloves of garlic, crushed and chopped
1 tbsp grated ginger
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp garam masala
1 green chili, chopped (optional)
1 tbsp oil
Salt to taste
Fresh chopped tomatoes, julienned ginger and chopped cilantro for garnish

For the tadka:
1 tbsp ghee
1 tsp cumin/jeera
1/2 tsp red chilli powder


Soak whole masoor in water for 15 minutes. Then pressure cook with turmeric until soft. Keep aside.
In a pot, heat oil. Add onions, green chilli, ginger and garlic and fry until the onions are soft.
Add tomatoes and cook until soft. Add the dry masalas, cooked masoor and coconut milk. If too thick, add some water. If skipping coconut milk, add more water. Bring to a boil, stirring occasionally.
In a separate pan, heat ghee and add cumin. Once they sizzle, add the red chilli powder and switch off stove. Pour this over the curry. Garnish with fresh tomato, ginger juliennes and chopped cilantro.


Sandhya Ramakrishnan said...

This looks delicious :) Protein rich side dish. Love the idea of adding the coconut milk :)

Veena Theagarajan said...

healthy and tasty dhal

Bong Mom said...

Whole masoor ? the black-ish ones ?

6 weeks ? Lucky you. Have loads of fun

divya said...

OMG ! Its tempting me badly...

Vanamala Hebbar said...

looks different ingredients..very nice

Jaya M said...

That looks delicious..and enjoy your holidays in India..hugs

Gujjar said...

When baking, follow directions. When cooking, go by your own taste.