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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
12 comments:
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?
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I have the same question as Lissie. What is black Masoor dal? I know Dal Makhani calls for whole urad dal...
i personally prefer yellow dhal but this sounds more healthy :)
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.
Hi this is a delicious recipe n Masoor dal for N Indian is just masoor for us.
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.. :)
Hey Shella,
a fabulous looking daal. No wonder you love it. I will too :)
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
shella..its lookin good.....now where are those rotis ;)
Rajitha - come right over for the piping hot rotis, right off from my tawa.
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.
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.
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