Sunday, 11 November 2012

Sabut Masoor Dal

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Sabut Masoor Dal also knowon as "Egyptian lentils" is my favorite kind of daal. A few years back I hardly knew the dals by their names, it was far more easier to recognize them by their colors, so I always called it brown dal. You can enjoy it with roti, paratha or plain boiled rice, I prefer to eat it with boiled rice and mango pickle....

Dal Chawal


1-1/2 cups sabut masoor (brown lentils rinsed)
1-2 medium onions finely chopped
2-3 medium tomatoes finely chopped
1 tsp Ginger paste
1 tsp garlic paste
1-2 chopped green chilies
Salt to taste
1/2 tsp turmeric powder
1 1/4 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1tsp cumin seeds
1/4 cup oil
1/4 bunch cilantro chopped finely


Put the dal in a pan with 3-4 cups of water and place over medium to medium- high heat, bring it to a boil (uncovered), then partially cover the pan and reduce heat to medium-low and let the dal cook. This should take around half an hour. 
Meanwhile heat the oil in a pan, add onions and fry till they become transparent  then add the ginger and garlic paste, tomatoes, turmeric powder, red chili powder, salt and cumin seeds, fry till the oil starts to separates and tomatoes are dissolved. Add the dal with all the remaining water it's cooked in and chopped green chilies, let it simmer on low heat for another 30 miutes, if the dal is not dilute enough you can add more water to get a consistency you want, we don't want it too runny or too dry, just medium consistency, adjust the salt and other seasoning at this time. After 30 minutes sprinkle the coriander powder, garam masala powder and fresh chopped cilantro. Stir and cook for 5 more minutes then turn the heat off. Garnish the dal with cilantro, and Serve hot with boiled rice/roti and enjoy the yummy saucy sabut masoor :)

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