Masala dal Video by Tarla Dalal

Masala dal Video by Tarla Dalal

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Dal is healthy, plain or spicy. But, this is one excellent dal you just cannot resist! comprising of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices, Masala Dal is just the thing to have with hot rice and rotis.

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Recipe Description for Masala Dal

Ingredients

For Masala Dal
2 1/2 tbsp yellow moong dal (split yellow gram)
2 1/2 tbsp masoor (split red lentil) dal
2 1/2 tbsp urad dal (split black lentils) or chilkewali urad dal (spit black gram with skin)
2 1/2 tbsp toovar (arhar) dal
salt to taste
1 tbsp ghee
1/4 cup grated onions
1/2 cup finely chopped tomatoes
salt to taste

To Be Ground Into A Smooth Paste (using Little Water)
3 garlic (lehsun) cloves
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tbsp chopped coriander (dhania)
4 whole dry kashmiri red chillies , broken into pieces
1/2 tbsp sliced ginger (adrak)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole black peppercorns (kalimirch)

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
rice
parathas

Method

For masala dal

1. To make {span class="bold1"}masala dal{/span}, wash all the dal together. Drain. In a pressure cooker put the dals, salt and 1½ cups of water, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the prepared paste and sauté on a medium flame for another 1 to 2 minutes.
5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the cooked dal, salt, 1 cup water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
7. Garnish with coriander and serve the {span class="bold1"}masala dal{/span} hot with rice or parathas.

See step by step images of Masala Dal recipe

RECIPE SOURCE : Desi Khana