The whole masoor is soaked in hot water for 30 minutes and cooked to soften. Simmered in a spicy coconut gravy, the secret ingredient "coconut powder" enhances the taste of this dish. Truly scrumptious and a family favourite with my youngest son, a picky eater enjoying it to the fullest. Served over rice or eaten with rotis and a vegetable side dish.
Besides containing high levels of proteins, masoor is a good source of dietary fibre lowering cholesterol levels and managing blood sugar disorders. Prevents anemia and controls hypertension. Whole masoor is much more nutritious than the skinned masoor dal. It can be cooked in combination with vegetables, included in pulao and soups.
2 cups whole masoor
1 teaspoon mustard seeds
1 sprig of curry leaves
1 onion (finely chopped)
2 green chillies (finely chopped)
4 large garlic cloves (finely chopped)
1/2" ginger (grated)
1 tomato (chopped)
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1/3 cup coconut powder
1 tablespoon garam masala powder
1 tablespoon lemon juice
few coriander leaves (chopped)
2 tablespoons oil
Clean the whole masoor for stones and dirt. Wash dal and soak in hot water for 30 minutes.
Cook dal with 6 cups of water and salt till soft, around 10 to 15 minutes.
Heat oil in a separate pan, add mustard seeds with curry leaves. When mustard seeds splutter, add chopped onion, green chillies, garlic and ginger. When onion is translucent, stir in tomato till soft and pulpy. Then mix in the spice powders along with the coconut powder (except for the garam masala powder).
Transfer the cooked dal into the pan and bring to a boil. Sprinkle garam masala powder, lemon juice and check for seasoning. Finished with chopped coriander leaves.
Serve dal with rice or roti along with a vegetable dish.
- Whole masoor can be replaced with whole green lentils.