Dinesh and Bawa

Dinesh and Bawa

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Wednesday, June 18, 2008

Masoor

I absolutely love this dal, it goes well with some other cooked veggie on the side and maybe some fried cutlets. But is practically perfect by itself! It tastes even better the next day when all the spices and masalas have got an even better chance to seep into the dals.

You will need:

5 generous handfuls of black masoor dal
1 handful of Tuvar (usual yellow) dal
7 medium to big tomatoes chopped
1 big or 2 medium potatoes washed well and chopped chunkily, don't remove the peels
2-3 cloves of garlic, mashed or finely chopped
10-12 curry leaves
2-3 teaspoons of Garam Masala and Dhania Jeera Powder (this needs to be adjusted to your taste and the potency of the masalas you are using)
1/4th teaspoon of Haldi powder (haldi can overpower all other masalas, so be careful with this)
a small bunch of spinach finely chopped
a small bunch of coriander finely chopped
salt to taste
ghee for cooking
freshly squeezed lemon juice while serving

Wash and soak the dals for at least an hour, overnight is best
Put them in a cooker, add 2 chopped tomatoes, 1 tablespoon of ghee, salt and haldi. Water should be added to cover the entire mixture to the height of about 2 inches above the mixture. Also add in the chopped potatoes. Pressure cook until tender which is usually 3 whistles + simmer for 10ish minutes after that.

Meanwhile, in a saucepan, heat up 3 generous tablespoons of ghee, add garlic and brown it, add curry leaves and let them crackle and pop. Now add all the masalas and cook well, stirring now and then over a medium flame. Add the spinach and the rest of the tomatoes and completely cook.



Wait until the pressure cooker has cooled down enough to open, then add the mixture in the saucepan to the cooker, and return to flame... cook on high flame for about 5-10 minutes stirring now and then to see to it that it doesn't stick to the bottom of the cooker.
Then simmer on low flame for 5-7 minutes, the longer the better.

Garnish with the coriander and serve hot with rotis or bread. Squeeze fresh lemon juice onto the dal just before eating it...

You can stir in a dollop of fresh cream, or add more ghee if you wish to make it richer. You can also cook the whole thing in very little oil if you are counting calories. I would just do some extra Suryanamaskars and/or go for a longer walk :)  

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10 comments:

Rits said...

Hey Bawa

I am a regular reader of your posts. And I must admit that your recipes look yummy. However I have noticed that Ghee is added in generous amounts in most of them? Is it that Ghee is very nutritious? Any less-fat substitutes?

JaiGurudev
Ritu

Sunita said...

Bawa, you are amazing or what!!! Your recipes are written with so much details and enthusiasm that your love for cooking is really palpable. I will be trying this one for sure because I have the ingredients.

By the way, some personal questions, where do you live? By yourself or with parents or at the ashram? And with all your travel and teaching when do you get the time to experiment these dishes? You are so amazing Bawa, I am unable to stop admiring you!! :-))

Siddharth said...

Oh Bau,
You make me go wow :)
Your tips on knowledge,
is like a strawberry milk with lots of porridge :)
The way you write,
the way you give light,
makes me so bright :)
You make us realize Guruji is our life,
without which we cannot just survive.
Living in the present moment,
is what I try and do whenever I come on net..
and why not why not!
that's what Bawa's blog is meant
for ;)( for,I need to write..so that it can rhyme) That's what my idea of poetry is...
P.S. Dinesh bhaiya one for you coming soon ;)

Sunita said...

Bawa, I made this dal for brunch today and it was fabulous. I have even taken some pictures just to show you :-))).

But since I wanted to cook something immediately, I used red masoor dal instead of the black one you mentioned. Another variation was that I used some red chillies and sambar powder to make it little spicy. Anyway thanks so much for this quick and easy delicious recipe. A big hug to you :-))

seemaa said...

Bauuuuu,

i made this today & as always it turned out to be yum,except that i didnt use palak.Bau also experimented with herbs instead of coriander.

thanks bau. you make it easier for us...there's less guess work on ""what shud i cook today?"

love always,
seema

Anonymous said...

Hail Bau, the jack of all trades, and master too... :-) :-)

-Siri

Anonymous said...

oh...yummyy...masoor dal...i had it with you..thank you so much for wonderful recipe..n one more thing i was very happy to make chapatis for you

jai gurudev
love
pooja

Monica Tiwari said...

hahahaha! do tell me when you'll be making the recipe get some pranaa. i think i'll do sewa and try to deserve it. :D

Shikha said...

finallyyyyyyyyyyyy.....
amongest all yoursss yum recipiesss...this was the one which i actually tried...n it was indeed one of the tastiest dals I ever made.....wanted to take a pic...but cldn't wait...so maybe nxt time.
Keep the good work up ;)
jai guru devvvv(only 1 week to see him :P )

Life Rocks!! said...

YUMMY Dal! I am not that much of a dal lover but this was amazing. I had more than 5 servings of it for my brunch, then dinner , then breakfast the next day ;)

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