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Friday, 11 March 2016

Masoor Dal (Red Lentils) with South Indian Flavour


          This is an absolutely simple homemade and an everyday kind of dal (lentil) preparation. No restaurant style at all. It has some South Indian flavour in the form of tadka (tempering) and is devoid of any onion, ginger or garlic. You can also add some sambar powder to the end product for a more intense flavour. I like to relish it with plain steamed rice, with a dash of lime and some roasted papads as accompaniment. 





  • 1/2 cup masoor dal (red lentils), soaked for 30 minutes
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • pinch of fenugreek seeds
  • 1/2 tsp. cumin seeds
  • 1 dried red chili, broken
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split black gram)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. ghee





          Pressure cook the soaked lentils in 1 & 1/2 cups water for 4-5 whistles. Whisk well and Keep aside.

          Heat oil in a pan and temper with red chili, mustard seeds, cumin seeds and fenugreek seeds. Allow it to splutter.

          Add the curry leaves, urad dal, asafoetida and turmeric powder. Saute for a few seconds. Then add the boiled dal and salt to taste.

          Mix well and simmer on a low flame for 2-3 minutes. When done, add coriander leaves and ghee and give it a stir. Serve hot with either rice or chapattis.




                           Pressure cook the soaked dal in 1 1/2 cups water for 4-5 whistles.
                           Whisk well and keep aside.





                          Heat oil in a pan and temper with red chili, mustard seeds, cumin
                          seeds and fenugreek seeds. Allow it to splutter.





                         Add the curry leaves, urad dal, asafoetida and turmeric powder. 
                         Saute for a few seconds. 





                             Then add the boiled dal and salt to taste.





                          Mix well and simmer on a low flame for 2-3 minutes. When done, 
                          add coriander leaves and ghee and give it a stir. 



                             Serve hot with either rice or chapattis.







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