Thursday, 16 January 2014

Lentils/ Masoor Dal

Masoor Dal
Lentils



























Serves 6 to 8 persons



In a pan heat 2 tbsps oil

Add and fry for a minute
1 ½ tsp fresh crushed garlic
1 ½  tsp fresh crushed ginger
2 tsps red chillie powder
½ tsp turmeric
1 ½ tsp cumin powder
1 tsp dhana jeera no masalo
3 green chillies slit
now add to this 2 golden fried chopped onions
3 large tomatoes peeled and diced
1 cupful of finely chopped pumpkin/kadoo
2  small raw onions finely chopped

Add to this
1 1/2 cup black Masoor lentils
1 tsp salt
2 cups water
Optionally 2 green raw mangoes peeled and sliced

Cook for an hour till all the lentils are cooked through and it comes together.
Lastly add  4 oz of tasty salted butter. This is the secret to it being smooth and creamy!

Serve hot with lemon wedges, fresh onion salad, hot crusty bread or naan/chapatti.

Tips:
Wash and soak the lentils for a couple of hours if you want them to cook quickly. They will also fluff up a bit and look larger!

There are 3 varieties of Black Masoor dal/lentil commonly available in the super market.
The first being a dark espresso coffee colour, that has medium sized beans. The second what the Europeans call Puy Lentils, which are rather tiny, harder and rounder and also found in cans already cooked. Thirdly flat larger beans which give off a earthy green tone, and are common in the Middle Eastern cuisine.
I usually use the first kind.

The mangoes give a tangy taste to the dish which is delicious. If you cannot find them, simply squeeze juice of half a lemon after it has been cooked. 


For more Parsi Food recipes and its origin read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.




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