Kali Masoor Dal
This straightforward dish is a delightful choice for a filling lunch or dinner. Pair it with rotis, parathas, or rice for a satisfying meal. In this rendition, masoor dal is cooked with ghee, tomatoes, and essential spices, resulting in a flavorful and wholesome classic that's always a winner.
Ingredients
- 1 cup Black Masoor Dal
- 1 tbsp Ginger Thinly sliced/finely chopped
- 1 tbsp Salt (or as needed)
- 1 tsp Cumin Seeds
- 1 tbsp Ghee
- 1 tsp Garam Masala
- 1 tsp Oil (while cooking the dal)
- 1 tsp Red Chili Powder (add more if you like it spicy)
- 1 tbsp Coriander Leaves Finely Chopped
- 1 or 2 no. Bay Leaves
- ⅔ cup Tomatoes Finely chopped
- 2 or 3 no. Green Chilies Slit
- 1½ tsp Coriander Powder (Dhane/Dhaniya Powder)
- 1 no. Star anise (optional)
- 1 tsp Hing (optional)
- 1 tsp Turmeric Haldi
- 3 to 4 no. Curry Leaves kadhipatta (optional)
Instructions
- Take 1 cup Black Masoor Dal, clean and wash the dal thoroughly.
- Cook the dal with water, salt and oil until it becomes soft. Sometimes, I like to add a few cumin seeds and a pinch of hing (asafoetida) while cooking the dal. It's totally optional.
- Heat ghee (with some oil) in a pan, add the cumin seeds, star anise, curry leaves, ginger, pinch of hing, haldi and the bay leaves.
- Wait for few second till these ingredients splutter.
- Add chopped tomatoes and stir-fry till the oil separates.
- Add the green chilies, garam masala, coriander powder and red chili powder and mix well till you feel that wonderful aroma of the mixture.
- Add the cooked black masoor dal to this mixture and bring to a boil.
- Leave to simmer for about 10 to 15 minutes minutes.
- Your healthy Masoor dal is ready! Now, serve hot and garnish with chopped coriander leaves.