Spicy Whole Masoor (Puy Lentils) Dal

Printable recipe here.


This is one of those recipes I have come up with over the years. When I first started cooking, I was a bit out of my depth finding an “easy to put together” vegetable, lentil or anything that would be good with chappathis.
In my parents rice eating south Indian home (and my husband’s), chappathis were not considered “filling” enough for lunch or dinner but more of a “tiffin”. So while I didn’t find it too difficult to cook up a south Indian meal, finding something (to serve with chappathis or parathas) that was easy to cook, wholesome and tasty took a little longer.
I have since added a few such recipes or come up with my own concoctions that are now a part of my regular cooking.

This dal is one of them. Whole masoor doesn’t need soaking and cooks quickly. There is very little fat in this dal and the addition of home-made yogurt (from low fat milk) makes for a creamy and rich tasting dal.

Ingredients:

2 cups cooked whole masoor (puy lentils)
2 onions, diced
1 big tomato, diced
½ tsp ginger paste
½ tsp garlic paste
2 green chillies, slit lengthwise
½ cup fresh yogurt
¼ tsp turmeric powder
1 ½ tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
salt to taste
2 tsp oil
1 – 2 tbsp chopped coriander leaves, for garnishing

Method:

The whole masoor should be well cooked but not mushy
Grind the onions and tomato into a fine paste.
Heat the oil and add the ginger and garlic pastes. Saute and then add the green chillies and the onion tomato paste. Over medium heat sauté till the raw smell of onion disappears. If the paste looks too dry while sautéing, add 2 tbsps of water and continue cooking.
Once the paste is cooked add the turmeric, coriander, cumin and garam masala powders. Sauté a few times, and add the whole masoor/ lentils. If the lentils are too dry add enough water (between half and one cup should do) to ensure the dal is thick in consistency. Add the salt, bring to a boil, turn down the heat and cook for about 5 minutes add it.
Whisk the yogurt and add to the dal, stirring continuously. Turn off the heat and mix the dal well to ensure the yogurt is well blended.
Do not turn up the heat or allow the dal to boil once the yogurt has been added or it will split/ curdle spoiling the appearance of the dish.
Garnish with chopped coriander leaves and serve warm with chappathis, parathas or rice.

This on goes to Ivy at Kopiaste who is hosting Fat Chefs or Skinny Gourmets along with Ben at What's cooking?.
This also is going to Siri at Siri's Corner for Frozen Yogurt.