Whole Masoor 2

Our nationwide lockdown just got extended till May 3, may Fourth be with us! 

While we are now off meats being in the season of Easter, at home we still prefer to be vegetarian.  I, for one, am happy because I choose to be vegan for health reasons.

Today we chose to make sabut or whole masoor dal. I already have one recipe up. This one is slightly different and with pantry staples. 

Collect it:

·        1 Cup Sabut/Whole Masoor Dal  

·        1 Medium Onion, finely chopped

·        2 Large Tomatoes, finely chopped

·        3-4 Garlic Cloves

·        1 Inch Piece of Ginger

·        1-2 Green Chillies

·        1 tsp Cumin/ jeera

·        1/8 tsp of Asafoetida/hing

·        1.5 tsp Coriander Powder

·        1/2 tsp Garam Masala

·        1/2 tsp Turmeric/haldi Powder

·        1 tsp Red Chillie Powder

·        1 tbsp Tomato puree

·        1/2 tsp Jeerem Meerem Powder (optional)

For recipe see: https://ditzndatz3trecipes.blogspot.com/2020/01/jeerem-meerem-powder.html

·        1/2 sour lime

·        1 tsp Salt, or to taste

·        1/4 Cup Coriander Leaves

·        3 Cups of Water for pressure cooking the dal

·        1 tbsp Ghee (or oil)

Make it:

Wash and rinse whole masoor under cold running water till water becomes clear. Put cleaned whole masoor into the pressure cooker.

Add 2-3 cups of water in it along with 1 tsp of Haldi (Turmeric Powder) and 1 tsp salt and mix well. Pressure cook it for 3-4 whistles. Wait for the pressure cooker to depressurize and open. The masoor should be soft, but not mushy.

Heat 1 tbsp of ghee in a pan on medium heat. Add 1 tsp of cumin seeds/jeera and let them splutter. Add 1/8 tsp of Asafoetida/Hing in the pan.

Add chopped onion. Roast the onions for a couple of minutes.

Add ginger, garlic paste and green chillie to the pan. Cook till the onions turn golden brown.

Add chopped tomatoes to the mixture. Fry it till the tomatoes are cooked. Add 1 tbsp of tomato puree. Cook till the tomatoes are mush.

Add 1 tsp red chillie powder, 1.5 tsp Coriander powder, 1/2 tsp Garam Masala and  tsp of jeerem meerem powder (optional).

Slowly cook this till the oil releases from the masala. Tomatoes and onions should have turned soft by now. 

Add cooked sabut masoor to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. Add the juice of sour lime.  If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste. 

Garnish with chopped coriander leaves. Masoor Dal is ready to be served.