Masoor dal, is a kind of red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer this dal with combination of veggie, well seasoned and spice it up to include in our diet. This is a thick version of sambar with my choice of veggie(brinjal), flavoured with garam masala included sambar powder.
Masoor Dal / Masoor Paruppu / Mysore Paruppu / Masoor Dhal / Masoor Mudda / Khatti Dal / Masoor Brinjal Mudda / Dal
|½ cnt||Masoor dal (split)|
|1 no||Onion (chopped)|
|1 no||Tomato (chopped)|
|3 nos||Brinjal (quartered)|
|2 clove||Garlic (crushed)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|1 tsp||Coriander /dhania powder|
|2 tsp||Sambar powder (store bought)|
|2 tbsp||Tamarind juice|
|2 tsp||Coconut (grated)|
|1 tsp||Salt (or to taste)|
|1 no||Dry red chili|
|¼ tsp||Mustard seed|
|¼ tsp||Cumin seeds|
|6 nos||Curry leaves|
|3 stks||Coriander leaves (chopped )|
Soak split masoor lentil for 15 minutes, wash and drain. In a pressure cooker combine washed lentil , chopped onions, tomatoes, garlic, brinjal pieces, chili powder, coriander powder, turmeric powder, little salt and 2 cups of water. Pressure cook for 2 to 3 whistles and let the steam release completely. Now heat ghee in a regular pan add seasonings (dry red chili + mustard + cumin + curry leaves + asafoetida). Add the cooked dal to this along with tamarind juice, sambar powder, grated coconut, salt and coriander leaves. After the first boil simmer for few minutes and swtich off. Serve with rice or roti.
If using regular home made sambar powder then include 2 cloves and 1 small cinnamon while seasing.
This dal thickens few minutes after the preparation, so adjust the consistency with water.