by monica's spicediary
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monica's spicediary's Notes:
Expand1/2 cup masoor lentils Ask a question about this ingredient
1/2 cup moong lentils Ask a question about this ingredient
1/2 teaspoon turmeric powder Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 teaspoon cumin seeds Ask a question about this ingredient
1/2 teaspoon mustard seeds Ask a question about this ingredient
1/2 onion, finely chopped Ask a question about this ingredient
1 green birds eye chilli (optional) Ask a question about this ingredient
2 cloves garlic, grated Ask a question about this ingredient
1 inch fresh ginger, grated Ask a question about this ingredient
1-2 tsp salt (according to taste) Ask a question about this ingredient
1 tsp garam masala Ask a question about this ingredient
1/2 tsp paprika Ask a question about this ingredient
1/4 can plum tomatoes Ask a question about this ingredient
handful fresh cilantro, chopped Ask a question about this ingredient
Wash both dals and place in a pressure cooker. Add water so it is about 1″ above the dal. Add salt to taste and turmeric powder. Cook until 1st “whistle” goes off and turn off heat. (If you do not have a pressure cooker, you can also boil the dal in a pan).
Ask a question about this stepWhilst the dal is cooking heat oil and butter in a pan. Add cumin seeds and mustard seeds. When they begin to sizzle, add the onion and chilli.
Ask a question about this stepCook until slightly golden and add the garlic and ginger. Let it cook until slightly brown and add the salt, garam masala and paprika.
Ask a question about this stepAdd the plum tomatoes. Mix well and cook for 2-3 minutes or until oil begins to separate from masala.
Ask a question about this stepOnce the dal is ready, remove from heat and carefully release steam from pressure cooker and add it to the masala.
Ask a question about this stepMix the masala with the dal. Add the water and stir well. Add the coriander. Check for salt and adjust accordingly.
Ask a question about this stepIf you think the dal is too thick you can add a little water at this point. Bring dal to boil and you’re done! Best served with rice :)
Ask a question about this stepCan't wait to try, I wish this was dinner tonight with a piece of nan.
Love all the spices in the recipe!
Monica, this looks delicious. What color are each of the lentils?
Hey thanks! The masoor dal is orange and the moong dal is yellow (it's skinless moong).
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
monica - re the 1/4 can plum tomatoes - is it 1/4 of a 28 ounce can, or a smaller can? Thanks so much. I'm looking forward to making this soon.