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Monthly Archives: March 2011

MASOOR DAL

  • The lentil or Masoor daal or Masoor dal (Lens culinaris), considered a type of pulse, (generic translation daal or dal,) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about tall and the seeds grow in pods, usually with two seeds in each.

  • skinned split red lentils (they are actually orange in color)

MASOOR DAL RECIPE

Ingredients:
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 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water
Preparation:
  • Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
  • 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. 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 each garam masala and turmeric.
  • Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
  • Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.


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Posted by on March 26, 2011 in Indian/Middle Eastern, Rice/Beans

 

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