Wednesday, August 26, 2009

Lal Dal


1/2 cup of Masoor Dal (Lal Dal)
1 medium onion halved and sliced
2 pieces of Amboshi (Sundried mango slices)/ kokum
2 green chillies
1/4 teaspoon mustard
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
1 handful chopped green coriander
few curry leaves
1 pinch hing
1/2 teaspoon Koli masala (optional)
2 cups water
1 table spoon oil
salt to taste

Soak Lal (Masoor) Dal for half an hour. In a vessel add oil splutter mustard seeds add hing, curry leaves and chopped onion fry till onion is translucent. Add the rest of the spices except amboshi. Add soaked masoor dal stir a bit and then add all the water. Cook till almost done with lid on. Then add amboshi and salt and cook on slow for 5 mins till amboshi is soft. and the sour flavor is mixed with the dal. Kokum can also be used but remember these two have complete distinct flavors. The Dal when done should be nice and smooth and really thick in consistency. Add chopped coriander to garnish. Have this dal with steaming hot rice. The dal should be thick enough the just sit on the rice waiting to be mixed with the hand and fingers to be licked while eating. Yummmmmy.

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