Saboot Masoor ki Dal is a quick and easy dal which can be prepared in a jiffy, very popular in Northern Indian. Whole masoor dal is cooked along with assorted Indian spices, goes well with roti or rice or just enjoy it as a soup along with toasted slices of bread. Never worry if leftover just re-heat it well and enjoy, some how I feel it tastes much better the next day :)
The best thing about this dal is that its quick, usually I soak it for 30 - 45 minutes, but if you are running short of time then just skip the soaking and while cooking give it an extra whistle in the pressure cooker.
Masoor Dal is a good source of protein, essential amino acids, rich in fiber, vitamin B1, iron, potassium and other minerals. Being rich in fiber it helps in lowering cholesterol, helps in managing blood sugar levels. Not to forget it has virtually no fat making it a dieters delight.
Here is a simple yet flavorful recipe to make Sabut Masoor ki Dal.
Whole Masoor Dal (Green gram) - 1 cup
Tomatoes, coarsely chopped - 2 medium.
Onion, finely chopped - 1 large
Ginger, finely chopped - 1 tablespoon
Garlic, finely chopped - 1 tablespoon
Green chilli, slit - 2-3
Fresh Green coriander - 3 table spoon.
Red chilli powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Black Cardamom - 1 pod
Clove - 4-5 pcs
Cinnamon - 2 inch stick
Garam Masala Powder - 1/2 teaspoon
Bay leaf -1
Oil - 2 tablespoon
Ghee - 1 tablespoon
Salt to taste.
Clean, wash and soak Masoor dal for 30 - 45 minutes. Cook dal along with green cardamoms, black cardamom, cloves, cinnamon stick, bay leaf, salt, turmeric, 3 cups of water and a quarter teaspoon of cooking oil in a pressure cooker. (I usually cook the dal for 3 whistles, as we don't want it to be mushy)
Let all the steam escape and then carefully open the lid of the pressure cooker, the dal should be well done and the grains should be intact.
Make a paste of red chillie powder, coriander powder, cumin powder along with 1 tablespoon of water and keep aside.
Heat oil in a kadhai, add the chopped onions and garlic fry till it becomes light brown, add the ready masala paste, mix well and fry till the raw smell of the masala is gone.
Once the masala is well fried add the chopped tomatoes and fry for another 3-4 minutes till the tomatoes are tender,and the masala starts leaving the sides of the kadhai.
Before serving heat a table spoon of ghee and add to the dal, it will enhance the flavors.
Serve hot with roti or rice :)
While boiling the dal I have added 1/4th teaspoon of oil, no sure if its correct or not but i religiously follow this instruction from my grandma, she says this helps in cooking the dal faster and it also keeps its shape.
I have cooked the dal in a pressure cooker, but if you want to cook in an open pot then I suggest that you soak it for at least 2-3 hours and then cook.
Please go slow with salt as we have added salt while boiling the dal.