I got interested in trying this variety of masoor dhal, again after talking to my best friend, who was then a boilermaker. This is a easy to cook and simple one that can be made to go with rice or chappathis...
I never came to know that there is something called masoor dhal until I came to the US. The day on which I landed (or rather it should read jumped out of a Greyhound bus) at Ames, past midnight, my future roomie had masoor dhal and rice for my dinner. I guess that was a Bangla version of it.
This is how I cook it, whatever version you wanna name it...
Things you need
- masoor dhal (that deep pinkish colored one)
- ginger-garlic paste
- a can of coconut milk (I prefer to use the thai brand of coconut milk)
- 1 big onion - finely chopped
- 2 or 3 medium sized tomatoes (finely chopped)
- 3 to 4 green chillies (again finely chopped)
- kasoor methi leaves (dried methi leaves) - just sprinkle the desired amount at the end
- jeera seeds
Steam cook or boil masoor dhal in desired quantity of water (pressure cooking may be alright when you are in a hurry, but just let about one whistle)
In a big cooking vessel, splutter some jeera seeds in oil. Then, add the chopped onions, green chillies and ginger-garlic paste, fry it until the onion becomes translucent and the ginger-garlic paste is well blended with the chopped onions.
Following that add the chopped tomatoes and wait until it becomes soft and watery, almost to a chutney consistency. Over that add the cooked masoor dhal and stir in for a few minutes. At the finishing stages, add about 1/2 can of coconut milk and kasoor methi leaves.
Thats it... a very fast and simple masoor dhal that would go well with rice and chappathis alike is ready!