Sprouted Whole Masoor - 2 cups
Onion - One medium size
Garlic – 2 Big Cloves (whole)
Ginger – 3/4th of garlic (Whole)
Dry coconut – 2Tablespoons
Cloves - 4
Cinnamon Sticks – 1 ½ inches
Oil – 1 Tablespoon to fry the the onions & 1 tablespoons for tempering
Few Curry leaves
Few pinches of asafoetida Powder
Turmeric Powder - ½ Teaspoon Powder
Red Chilli Powder - ½ Teaspoon Powder
Mustard Seeds - ½ Teaspoon
Cumin Seeds - ½ Teaspoon
Salt – As per Taste
How to Make :
Heat the pan. Add 2 tablespoon of Dry coconut and fry till it becomes pink. Keep it aside. In the same
pan, heat 1 tablespoons of oil. Add onions, garlic, ginger, cloves and cinnamon sticks and fry till the
onions become red. Grind the onions and dry coconut into a smooth paste.
Cook the sprouted masoor in the pressure cooker with 2 whistles. It should become soft but bot very
mushy. Heat the remaining 1 tablespoon oil in the pan. Add mustard seeds and cumin seeds. Let them
splutter. Add asafoetida powder, turmeric powder and curry leaves. Add cooked masoor, red chilli
powder, salt, onion-coconut paste and water. Let it boil for 7-8 minutes.
This massor dal can be served with white rice, pulav and roti.
Note : If you don't have sprouted massoor, just the soak masoor for 3-4 hors.
You can make onion-coconut paste in advance and put it in the freezer for a month.
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