Learn to prepare this simple, yet delicious dal all spiced up with masala - Masala Masoor Dal. Masoor dal is such an easy and versatile lentil to stock. Cooking this dried lentil hardly takes time and you can quickly have your meal all cooked and ready under 30 mins, with the rice as well.
I had made this a while ago for Sapana's Baby shower and never got around posting my pictures of the lunch we enjoyed. It was a over kill with so many dishes and the morning was well spent. The best part was that, even the boys enjoyed this meal. I had not made anything special for them and told them that they ought to try out the dishes that I was making it on the day.
I simply love clicking thali's, so I had to wait until I got all the dishes to click as a thali. Everything on the plate was so delicious and we had a wonderful meal. I am hoping to share the rest of the meal soon. Until then enjoy this simple dal.
Coming to what's happening at home, even as I am writing this, it's raining and the cool breeze is a joy to feel. It's been raining since yesterday with heavy breeze and rains. Hubby dear was saying it's been a while since he felt such strong winds in Madras. I wish it rains for some more days. We will have some respite from the water problems.
Exams started for the kids and the evenings are spent teaching them. It's so tough to learn so much for the little ones. How I wish they had a relaxing school days, to play more and learn differently. Anyway we have to go with the tide and burden them with so much.
Only one things are as easy as making this dal and tastes great as well!
Masala Masoor Dal
Masoor dal - 1 cup
Garlic, chopped - 4 cloves
Green Chilli, chopped - 3 medium
Tomato - 2 medium
Hing a pinch
Nigella seeds / Kalonji - 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard seeds -1/4 tsp
Turmeric powder a pinch
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Ghee - 2 tsp
Coriander, chopped - handful
How to make Masala Masoor Dal
Wash and pressure cook Masoor dal with 1/2 tsp salt and a pinch of turmeric powder for 1 -2 whistles.
Heat a kadai with ghee, temper with hing, cumin seeds,mustard seeds and nigella seeds. Sauté for a minute.
Then add chopped garlic, green chilies and saute well. Now add all the spice powders and combine well. Simmer for few minutes till the tomatoes turn mushy.
Add the cooked dal to the pan, cup of water, and let it simmer for 10 minutes.
Remove from heat add chopped coriander leaves.
Serve hot with ghee and rice.
I had served this as part of the Saturday lunch along with Methi Rice and other dishes that I had cooked from Sapana
's space for her virtual baby shower