Week 3 Day 3 of BM #60 -
Check out this delightful version of whole masoor dal sabji/dal which is an excellent accompaniment both with roti and rice. My friend Shalaka, shared this recipe with me and was gracious to share the dish as well. We instantly fell in love with the sabji and so I prepared it the very next day to see the smiles all around :).
The addition of drumstick was very new to me and the flavor of the sabji was enhanced because of it.
Recipe Source - Shalaka
Whole Masoor Dal (Whole Red Lentils) 1 cup
Drumstick chopped into 2 inches few
Tomato, chopped 1/2 cup
Garlic, grated 1 tsp
Turmeric 1/2 tsp
Chili Powder, Coriander Powder, Cumin Powder as needed
Salt and Garam Masala as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafotida 2 pinches, Curry leaves few)
Coriander leaves, chopped for garnish
Method Of Preparation -
Soak the Whole Masoor Dal for an hour. [I have tried without soaking the dal as well]. Wash and pressure cook until 2 hisses along with drumstick and tomato.
After the pressure is released, lightly mash and set aside.
In a pan, heat oil and add mustard seeds. After they crackle, add cumin seeds, asafotida and curry leaves.
Grate garlic and fry for a few seconds. Sprinkle turmeric, chili powder, coriander powder, cumin powder, salt and garam masala. Pour about 1/4 cup of water and let the mixture simmer.
Transfer the cooked dal, mix and let the flavors blend in.
Remove from heat, garnish and serve with rice/roti/naan/bhakri.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60.
Linking it to Susan and Lisa's MLLA event happening at Sizzling Tastebuds this month.
Preparation Time 30 min