I am trying to eat more varieties of lentils and went searching for stuff in the supermarket aisles that i generally dont buy. i found a bag of whole red lentils (masoor ki dal) and while i love the skinned version of it, common sense told me the whole skin intact one would have a nice nutty flavour and would be more nutritious as well. so in it went into my grocery bag. once home, it was put into the pantry and promptly forgotten. One morning, hunting for coffee powder amongst the pantry supplies, i found this bag and soaked about 2/3 cup of it. i had a full 3-4 hours to decide what to do with it. having never cooked with it before, and not sure if K would eat it at all, i trawled the net to find a recipe. I saw a few, read thru and decided to do my own thing. I’d already made the mixed dal which turned out to be a hit and so i had the mind to dump everything in the cooker and cook it to submission what i would do. I added coconut milk and a tablespoon of some meat masala that was sitting in my kitchen shelf and that really made all the difference to this dal. It was finger licking good and K even woke up around midnight to eat some plain dal straight from the fridge. this is a spicy dal, goes well with rotis and plain rice.
Spicy Whole Red Lentils
2/3 cup whole masoor dal / red lentils with skin soaked for 3 hrs
1 large red onion chopped roughly
pinch of asafetida
pinch of turmeric
1 teaspoon ginger garlic paste
2 slit green chillies
1 cup water
a few curry leaves
1 tomato chopped or 2 tablespoons tomato puree
Pressure cook all of the above for 3-4 whistles and turn off the heat. allow the steam to escape and open the cooker, stir the contents well.
1/2 cup thick coconut milk
1 1/2 teaspoon everest meat masala (or any other sucyh as kitchen king masala) you can substitute this with 1/2 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon jeera powder
2 tablespoons fresh coriander leaves
salt to taste
Add the above to the pressure cooker and heat through, stirring well. Simmer for about 2-3 minutes till everything is well incorporated. check for spice and seasoning and adjust accordingly. the consistency should not be too thick or thin, rather like a thick soup.
for the tadka
1 teaspoon ghee
1-2 dry red chillies
1/2 teaspoon whole cumin / jeera
Heat the ghee in a small pan. splutter the mustard, add the dried red chillies and wait for a couple of seconds till they change colour. add this to the cooked lentils, bring to a boil.Take off from heat and serve hot with steamed rice or rotis.