Baby Lentils - Masoor dal

Sunday, April 10, 2011

Preparation time: 20 minutes

Serves: 2 people

You will need:
  1. Baby Lentils/Whole Masoor dal: 1 cup
  2. Tomato: 1 no.
  3. Onions: 1 no.
  4. Ginger: 1/2 inch - finely chopped
  5. Garlic cloves: 2 nos. - finely chopped
  6. Garam Masala: 1/2 tspn
  7. Coriander/Dhaniya powder:1/2 tspn
  8. Cumin/Jeera powder: 1/2 tspn
  9. Yogurt: 2-3 tbsp
  10. Cooking Oil: 1 tbsp
  11. Salt: according to taste

To cook:
  • Pressure cook the masoor dal for a couple of whistles. Do not overcook, else it will become mushy.
  • In a blender, puree the onions and tomatoes and keep the paste aside.
  • Heat oil in a pan and add the ginger and garlic and saute until you get a nice aroma.
  • Then add the onion-tomato puree and keep stirring until the raw smell disappears. 
  • Now add the cooked masoor dal and give it a quick stir.
  • To this, add the garam masala and dhaniya-jeera powder.
  • Then add about 1 cup of water and salt and bring to boil.
  • Turn off the heat and add the yogurt and mix well. Do not boil the gravy once the yogurt is added.
  • Garnish with coriander and serve it hot with rice or chapatis!


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