Don't confuse this dal with the more well known "kali dal"....sabut urad! So often overlooked and very little talked about, Sabut Masoor Dal, is yet a winner in it's own right. Cooked with care it can be a star in any menu...of a restaurant or at home.
A regular at my mom's place, I enjoy cooking it too. When in the mood for a thick and spicy dal....this is the dal I turn to. In the recipe I have shared here the dal is first boiled with small baby onions and then added to a masala consisting of fried onions, a freshly ground spice paste and tomatoes. Absolutely delightful!
Ingredients:
1 cup whole masoor dal
2 tomatoes, chopped
7 or 8 small whole onions
4 tbsp oil or ghee
Salt to taste
Coriander leaves for garnish
For Masala paste
8 cloves garlic
8 Kashmiri red chillies
2 tsp coriander seeds
1 tsp cumin seeds
1 inch ginger
Method: Soak the sabut masoor dal in plenty of water for 4 to 6 hours. Wash well, add 2 cups of water, the small whole onions and pressure cook. Keep aside
In a heavy bottom pan heat oil or ghee and add the finely sliced onions. Fry for couple of minutes until the onions turn translucent. Now add the prepared masala paste and stir for few more minutes. Add the cooked masoor dal and salt to taste. Lastly add the chopped tomatoes and cook for about 5-10 minutes. Serve hot garnished with chopped green coriander leaves.
Instead of small whole onions you could chop one regular onion in big pieces and boil with the dal. In case you do not have Kashmiri red chillies use just one or two of normal red chillies. If you are in a rush you could use ginger garlic paste and chilli, coriander and cumin powders to make up the masala. However, the fresh ground paste is definitely better.
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