Wednesday, September 19, 2007


I absolutely loved this daal. The texture is smooth & creamy, yet not as heavy and rich as the Daal Makhani, which though, is a personal favorite, but rarely made. I actually do quite a bit of mix & match with daals, & use either urad sabut or masoor sabut to make the daal black or brown.

This is my latest experiment & it really turned out good.

Ing -
1-1/2 katori - black masoor daal
1/2 katori - chana daal
1 tsp - haldi
1 big onion
1 tsp - grated garlic
1 tsp - grated ginger
pinch of hing / asofetida
1 tsp - jeera
1 tsp - garam masala
either green chillies or red chilli powder
1 tsp - amchur

Method -
Wash & pressure cook the daals well, adding salt & haldi in the cooker itself.
In a fry pan, add the oil & when hot add the jeera
When it sputters, add the ginger & garlic & fry well
Add onions & on slow flame fry till about brown.
Add the asofetida / chilli.
Now add this tempering into the daal.
Add garam masala & amchur & mix well.
Cook for about 2 mins & garnish with corriander leaves.

Serve with rice, rotis or parathas.

There was a bit of confusion about the masoor sabut daal. I have therefore posted a pic of the same. Hope it helps


Lissie said...

the recipe sounds delicious! i will give this a try. i buy masoor dal, but what is black masoor dal? is it the same thing with the skin on?
do visit my blog whenever you have time.

Suganya said...

I have the same question as Lissie. What is black Masoor dal? I know Dal Makhani calls for whole urad dal...

Nags said...

i personally prefer yellow dhal but this sounds more healthy :)

Shella said...

Lissie / Suganya - black masoor is the pink masoor dal with the skin on. The skin is brown in colour. It is quite easily avlbv in the market. For your ease, I shall put a pic of the daal when I reach home.

Nags - I dont know about the healthy bit, but it sure tasty.

Pooja V said...

Hi this is a delicious recipe n Masoor dal for N Indian is just masoor for us.

Siri said...

Hey Shella,

As u said, this recipe is so close to Dal Makhani..:D and looks yum.. have to get this black masoor next time I go for grocery shopping.. :)

zlamushka said...

Hey Shella,

a fabulous looking daal. No wonder you love it. I will too :)

Shella said...

Pooja - I am sorry but I didnt quite u'stand your comment. There are two masoors - without (orangish-pink in colour) & with (brown)skin.

Siri - this dish does look quite close to daal makhani but that is a totally different & lengthy preparation. I will be posting that one sooner than later.

Zlamushka - yes dear. This is a keeper & I hope you can try it i.e, if you get the ingredients.

I am posting a pic of the raw lentil

Rajitha said...

shella..its lookin where are those rotis ;)

Shella said...

Rajitha - come right over for the piping hot rotis, right off from my tawa.

zlamushka said...

No prob., I am a spice freak, got them all ;-) I suppose I can use any type of dal, right ? I would adjus the soaking, cooking time, of cours.e.

Shella said...

Zlamushka - Great. You can use any daal, but if you want that black / brown colour, you'll have to go in for either one of the two i.e., black masoor daal or urad sabut daal.