I love lentils in most forms. I keep buying them at the grocery store, and because we are so partial towards the ubiquitous tur dal, i often end up with red lentils or whole moong dal which i need to use in a hurry. I used sprouted whole red lentils or masoor ki dal in this one. Something about the delicate pink lentils and the fact that they cook easily and can blend into any kind of preparation makes me partial to them. Hyderabadis are generally partial towards these form of lentils and our khichdi is mostly made using masoor rather than moong dal like everyone else.
This is a dry dal and is best paired with hot rotis or parathas. It can substitute for a dry vegetable on a hurried weeknight. i used sprouted lentils to up the nutrition factor, this is optional. Its also a one pot preparation and is made completely in a pressure cooker. Use a heavy bottomed pan with a fitting lid if you dont have a pressure cooker.
Sprouted Red Lentils – Masoor ki Dal
1 cup red lentils, soaked in water for 1 hr, drained and left to sprout (about 6 hrs) alternatively, just soak the lentils for a couple of hours, drain and use.
1 medium sized onion, chopped
1-2 medium tomatoes, chopped
1 green chilli, split lengthwise
1/2 teaspoon of ginger garlic paste
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
a pinch of asafetida / hing
a few curry leaves
salt to taste
2 cups of water
1 teaspoon of vegetable oil
1/2 teaspoon of cumin seeds (jeera)
heat the oil in a pressure cooker and add the cumin seeds, once they splutter, add the curry leaves, onions, green chilli and saute for a minute. Add the ginger garlic paste and fry for a minute till the raw smell disappears. add the turmeric, asafetida, coriander powder, red chilli powder and saute for a minute. Add the washed, soaked and sprouted lentils, the chopped tomatoes and salt to taste. add the 2 cups of water and cook on pressure for 3 whistles. (if not using a pressure cooker, cover and cook till the lentils are soft but not mushy). once the pressure is released open the pan, stir and check the seasoning. Adjust if needed and cook without the lid till the water dries up completely. Serve hot with rotis or parathas.