I had seen quite a few tempting pictures of this beautiful dal
that goes by the name Masoor
. Well I really don't remember when I actually seen this or touched it. It was always there. We are more a toor ki dal
fans and of course moong ki dal
fans too. In all my interactions with friends who happen to be hailing from the Northern parts of India, I have seen their affectations to any dal
as such. Sambar
when offered, one slurp was what happened. Most of them said they simply loved dal
hubby dear says that he used to do the same when he lived in Delhi for some years. He said its just natural, you would end up wiping the bowl clean when you order a dal
, be what variety it is. The taste is simply cannot be reproduced. And its so yummy one can't just stop eating it.
Well since I have never seen him doing that to the south indian dals
that I serve him, I thought its got to do more with the type of dal
that goes into the dish. Anyway when I actually met Masoor dal
, I knew this was the candidate. Amma
when she was leaving to Calcutta, gave me a packet and said I can experiment with it. Well it laid in the fridge for a while, finally got used up somehow. Then came a time when I thought I got to try this dal
again. And it was such an apt time as I was hosting the MLLA
, you know this ought to have come up then. Anyway its making way now.
I went to the grocery in hopes of buying all the different dals
he stocked and my eyes fell on the "Mysore Dal", for a moment I was wondering if it was Masoor dal
indeed or not. Anyway its not a thing to debate right, it was our candidate in presence.
The Masoor dal
finally found its way to please us with its exquisite taste and texture.
But before that, do have a look at the breakfast items
that my boys carry!
Dal - 1 cup
Onions - 1 small
Tomato - 1 medium
Red chilies - 2 long
Chili powder - 1/2 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Curry leaves few
Cumin seeds - 1/2 tsp
Garlic - 3 flakes
Oil - 1 tsp
Method to prepare:
Wash and pressure cook masoor dal
along with red chilies, tomatoes till dal
Then heat a pan with oil, splutter mustard seeds, curry leaves and then saute onions till they are pink.
Add the chili powder and salt, fry till its done.
Once the pressure is off, mash the dal
well. Pour this over the dal
and bring to boil if the consistency is not thick.
Since hubby dear likes it spicy I added Masala chili
to the dal before serving.
Serve these with Pulkas
dabbed with a dollop of ghee, heaven is not far away!