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.
A good thing about lentils is that you will always find them in some variety or the other in Indian kitchens, and pink lentils and moong lentils do not even need to be soaked before cooking them. They’re also comfort food to the Indian psyche and there are very few of us who do not like cooked lentils with our meals.
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 made with whole masoor dal or pink lentils is one of them. Whole masoor doesn’t need to be soaked in water before cooking it. It also cooks quickly and soft to a creamy consistency, so you don’t even need to plan ahead for ths dish.
Quite a few North Indian style curries, at least the ones served in most Indian restaurants, are usually rich but home coked daily preparations are rarely cooked in ghee or with cream. These are reserved for special occasions.
This recipe of mine is creamy in texture from the lentils and yogurt which gives it a texture and tase reminiscent of cream, yet is light on the palate and the digestive system. Serve it warm with chappathis (or rice) and a slald for a complete meal.
Spicy Whole Masoor Dal (Pink Lentils)