Masoor Dal –Red Lentil Stew

 

Dal in general is a true soul food for any Indian at heart.  I relish any kind of dal with simple steamed rice.  Arhar or Tool and Moong dals top the chart but I am in mood for something different today.   Hummm….. I searched my pantry high and low and I found a jar of Masoor Dal/Red Lentil .  Now Masoor Dal is not frequently made in my kitchen, but whenever I do, is it enjoyed by all. This delicious, simple, and healthy recipe is an easy way to spruce up your everyday menu.

Ingredients

2/3 Cup Masoor Dal (Red Lentil or Kali Dal)

1 Medium Tomato Chopped

2 Cloves Garlic Finely Chopped/minced

1 Tsp Minced Ginger

1 Green Chili

2 Red Whole Chilies

½ Tsp Turmeric

½ Tsp Red Chili Powder

¼ Tsp Garam Masala

½ Tsp Coriander Powder

½ Tsp Mustard Seeds

1 ½ Tbsp Oil or Ghee

Salt to taste

Pinch of Asafetida

Coriander leaves for garnishing

 

Method

1. Cook Dal in a pressure cooker or by boiling.
2. Using a hand blender, pulse crush it to thicken and homogenize a little.
3. In a sauce pan, heat oil until hot.  You can test it by adding a few Mustard Seed and if they pop , oil is ready.
4. Add Mustard Seeds, Asafetida, and Whole Red Chilies. Cook it for a few seconds.
5. Add Tomato, Ginger, Garlic, and Green Chili.  Mix and cook for 1-2 minutes.
6. Add Turmeric, Red Chili Powder, Garam Masala, Coriander Powder, and Salt. Cook until oil separates.
7. Add Dal, Mix and let it simmer for about 10 minutes.  Add water if needed.
8. Again, Add water if dal has become thick.   I like medium consistency dal, so amount of H2O you add is up to you.

 

Garnish with Coriander leaves and serve hot with rice.