This is tasty and lip smacking whole masoor dal or as in Maharashtra we call Kala Masoor or Sabut Masoor. It's easy and well as delicious you can have this with rice or bhakri or even chapattis. I have given a slight twist to the original recipe by adding chilly and tomato sauce, these two give an awesome taste to it.
2 Cups Whole Masoor
1 Large Onion - Chopped finely
2 Large Tomatoes - ground to paste
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Sabzi masala
1/2 Teaspoon Chilly powder
1/2 Teaspoon Coriander - Cumin powder
1/2 Teaspoon Goda masala
1 Teaspoon Red Chilly sauce
1 Tablespoon Tomato Ketchup
1 Teaspoon Sugar or Jaggery (optional)
Salt to Taste
2 Tablespoons Ghee
1 Tablespoon Oil
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander - finely chopped
Wash and soak the masoor overnight or for 4 -5 hours.
In a pan heat ghee + oil, add cumin seeds when they are lightly brown add the onion and fry till translucent. Then add the cumin seeds , ginger - garlic paste fry well, then add the tomato paste and fry well for 3 -4 minutes. Then add the sabzi masala, coriander - cumin, chilly, turmeric, goda masala powder and salt to taste, fry well. Add the chilli sauce and tomato sauce, sugar and the masoor and fry again. Add a cup of water, cover and cook till oil leaves the sides and the masoor is cooked. Then add the coriander leaves ( reserve a little for garnishing) and let it simmer again for a minute.
Serve hot garnish with coriander leaves.
We had this steamed rice, papad made into a cone, cucumber cut into matchsticks and fried fresh red chilly.
This is week 2 Day 11 of the Marathon theme Indian States.
Labels: Vegetables, Masoor dal, Lentils, Healthy, Main course,Vegan, Blogging Marathon
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56