Friday, February 4, 2011

Masoor Dhal

Prep Time: 20 min
Cooking time: 10 min
Serves: 3

Ingredients
  1. Masoor dhal - 1/2 cup
  2. Turmeric powder - 1/4 tsp
  3. Green chillies (vertically slit) - 2
  4. Onion (finely chopped) - 3 small sized
  5. Tomatoes (finely chopped) - 2 medium sized
  6. Ginger (crushed) - 1/2 inch piece
  7. Water - 1.5 cups
  8. Milk - 1/2 cup
  9. Yogurt (whisked) - 1/4 cup
  10. Salt - to taste
  11. Lemon juice - juice of half lemon
Spice powders
  1. Red chilly powder - 1/2 tsp
  2. Coriander powder - 1/2 tsp
  3. Cumin powder - 1/4 tsp
For seasoning
  1. Vegetable oil - 2 tsp
  2. Ghee - 2 tsp
  3. Cardamom - 2
  4. Cloves - 3
  5. Cinnamon stick - 1 inch piece
  6. Cumin seeds - 1 tsp
  7. Curry leaves - few
  8. Mustard seeds - 1/2 tsp
For garnishing
  1. Cilantro (finely chopped) - 3 tbsp
Method
  1. Wash masoor dhal well in water for about two to three times & drain.
  2. Pressure cook dhal for 5 to 6 whistles adding turmeric powder, green chillies and one and a half cup water.
  3. Give a standing time to the pressure cooker before opening the lid; mash dhal and set aside.
  4. Heat oil, ghee in a kadai, add cardamom, cloves, cinnamon stick, cumin seeds & curry leaves; saute for few sec.
  5. Add mustard seeds & let it splutter.
  6. Add finely chopped onion & saute until translucent.
  7. Add finely chopped tomatoes, crushed ginger & saute for 3 min.
  8. Add the spice powders & saute again for 2 min.
  9. Stir in the yogurt & combine well.
  10. Now add the mashed dhal, milk, salt & mix well.
  11. Cook for 3 min in low flame; switch off gas.
  12. Transfer contents to a serving bowl, squeeze in the lemon juice & combine.
  13. Garnish with finely chopped cilantro.
  14. Serve hot with chapathis, rotis, phulkas, idlies or dosas.

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