The past ten days of my life, has gone by like a whirlwind. First there was the preparation for the festivities and then there was the festivals itself. After the festivities were over, there were a couple of get together that I attended and a couple more were hosted by me. Amidst all these, there was also Purvi's performance in the school. So with so much happening, I had to unwillingly neglect my blog. Anyhow. I am planning to get back on track with some steady posts and visiting all of your lovely blogs. I have some more interesting recipes coming up. In the mean time I leave you with this simple yet heartwarming lentil dish.
Masoor dal is a staple order whenever we visit the restaurant. Apart from being S's favourite dish, this can also be given to Purvi along with steamed or cumin flavoured rice. So every time we visit the restaurant, we end up ordering this. Even though, this curry being one of our favourites, I had never tried making this at home before this. The reason being, I always thought that the curry had to be enriched with blobs of butter and cream for the restaurant like taste. So I avoided making this dish for a long long time. It was only when S got these whole masoor dal from the super market that I was forced into making this curry. But instead of loading the curry with butter and cream, I decided to substitute the butter with a equal amounts of oil and ghee and I replaced the cream with skimmed milk powder. These substitutions, seemed to do the trick. The taste was just like the way we have it in restaurant but with much lesser fat content. All though this curry tastes great with rotis, I feel that it tastes absolutely divine plain steamed rice.
Masoor dal recipe:
Preparation time: 15min
Cooking time: 10min
Saabut Masoor dal or whole red lentils: 1 small cup or 125 gm
Onion- 1 med sized, finely chopped
Tomatoes-2 med sized, blanched and pureed
Ginger-Garlic paste- 1 tsp
Green chilli- 1, slit
Cumin seeds- 1 tsp
Red chilli powder- 1/2tsp
Salt- to taste
Coriander seed powder- 1 tsp
Garam masala- A pinch
Kasuri methi- 1/2tsp
Oil or ghee- 2tbsp
Skimmed milk powder- 2tbsp mixed with 3tbsp of water
Coriander leaves to garnish
- Clean and wash the masoor dal. Add two cups of water and pressure cook for 5-6 whistles or till done and set aside
- Heat oil in a pan and add the cumin seeds once they sputter, add the chopped onion and fry for two min till they turn pink.
- Add the ginger garlic paste and green chilli fry for two min till the taw smell goes. Stir in the tomato puree and fry saute for a min.
- Add the salt, sugar, red chilli powder and coriander powder and fry for 3-4min till the oil separates.
- Add the cooked lentils and half a cup of water and allow the mixture to boil for 2min
- Stir in the garam masala and Kasoori methi and let the mixutre simmer for two more min and take off the heat.
- Just before serving, stir in the skimmed milk mixture and mix well. Garnish with coriander leaves and serve hot with rice or rotis.
This black and white image of the Orange lentils is my contribution to Susan's black and white wednesday#51 which is being hosted by Cindy of Cindystarblog