Masoor Paruppu Sambar

Description

Masoor dal, is a kind of red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer this dal with combination of veggie, well seasoned and spice it up to include in our diet. This is a thick version of sambar with my choice of veggie(brinjal), flavoured with garam masala included sambar powder.

Masoor Dal / Masoor Paruppu / Mysore Paruppu / Masoor Dhal / Masoor Mudda / Khatti Dal / Masoor Brinjal Mudda / Dal

Ingredients
½ cnt	Masoor dal (split)
1 no	Onion (chopped)
1 no	Tomato (chopped)
3 nos	Brinjal (quartered)
2 clove	Garlic (crushed)
¼ tsp	Turmeric powder
½ tsp	Red chili powder
1 tsp	Coriander /dhania powder
2 tsp	Sambar powder (store bought)
2 tbsp	Tamarind juice
2 tsp	Coconut (grated)
1 tsp	Salt (or to taste)
1 tsp	Ghee
1 no	Dry red chili
¼ tsp	Mustard seed
¼ tsp	Cumin seeds
6 nos	Curry leaves
¼ tsp	Asafoetida
3 stks	Coriander leaves (chopped )
2 cup	Water

Instructions

Soak split masoor lentil for 15 minutes, wash and drain. In a pressure cooker combine washed lentil , chopped onions, tomatoes, garlic, brinjal pieces, chili powder, coriander powder, turmeric powder, little salt and 2 cups of water. Pressure cook for 2 to 3 whistles and let the steam release completely. Now heat ghee in a regular pan add seasonings (dry red chili + mustard + cumin + curry leaves + asafoetida). Add the cooked dal to this along with tamarind juice, sambar powder, grated coconut, salt and coriander leaves. After the first boil simmer for few minutes and swtich off. Serve with rice or roti.