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.
Notes
If using regular home made sambar powder then include 2 cloves and 1 small cinnamon while seasing.
This dal thickens few minutes after the preparation, so adjust the consistency with water.
4 Comments
Mullai,
I tried this now and had with some rice ( hot hot…) with Beans Paruppu Usili ( Ur Kothavarankai Usili Recipe only..0 , It was really awesome, a change from the regular sambar .
Thanks
Jaya
Mullai
I am going to try this now.. Will let you know. Looks very simple ( by just putting in all at the same time…)
Regs
Jaya Lakshmi
we call it kathirika – paruppu curry.. our curry looks just the same but with different ingredients… coooool… btw, i really cant believe tat i forgot those curries.. thanks alot mam for reminding it. will make next time :):):)
Thank you, Mullai…Actually, had an idea of trying sambar in a small quantity…really didn’t like the smell when I prepared dhal sometimes, before…still very uncomfortable…have confidence as you suggested…will give it a try n let you know…