Masoor dal with steamed rice
The quickest dal: split red lentils need no soaking and are soft in two whistles. Here they are finished with a ghee tadka of jeera, onion, garlic, tomato and green chilli and eaten with rice. In Bengal musur dal is thinner, tempered with panch phoron or kalonji and served with a bhaja; Jain homes leave out the onion and garlic and use a pinch of hing instead.
- 35 minTime
- 32 minHands-on
- 4Portions
- 19 gprotein per portion
- 530kcal per portion
Ingredients for 4 portions
- 200 gMasoor dal
- ≈ 750 mlWater, for the dal
- 3 mlTurmeric
- 1Onion, finely chopped
- 4 clovesGarlic, finely chopped
- 2Green chillies, chopped
- 2Tomatoes, chopped
- 2 tbspCoriander leaves, chopped
- 2 tbspGhee
- 1 tspCumin, seeds
- 3 mlRed chilli powder
- to tasteSalt
On the side
- 300 gRice
- ≈ 750 mlWater, for the rice
Method
- Rinse the rice, put it in a pot with the water and a pinch of salt and bring to the boil.
- Cover, turn the heat down low and cook for 15 minutes, then let the rice stand, covered, off the heat for 5 minutes.
- Rinse the masoor dal in a few changes of water and put it in the pressure cooker with the water, turmeric and salt.
- Pressure-cook on medium for 2 whistles, about 8 minutes, and let the pressure drop by itself.
- Chop the onion, garlic, green chillies, tomatoes and coriander leaves.
- Heat the ghee in a kadai, add the cumin seeds and let them crackle. Add the onion and fry until golden, about 5 minutes, then the garlic and green chillies for another minute.
- Add the tomatoes and red chilli powder and cook until the tomatoes are soft and mushy.
- Whisk the dal smooth, pour it into the kadai and simmer for 3–4 minutes, adding a splash of hot water if it is too thick.
- Stir in the coriander leaves, check the salt and serve the dal with the rice.
