Masoor Dal (Lentils)

Masoor Dal - a name that prevails in every Indian household irrespective of the location one is belonging from. Also known as lentils, dals go with every type of dish be it rice, roti and also serves to be the prime constituent in several major dishes of the country.

But, why does dal, out of all lentils and vegetables gain such prominence?

Well, the answer is twofold. For one, dal is rich in a variety of protein and nutrient contents. For another, a serving of dal can help in consuming an entire plate of steamed rice or chapatti; thereby, making both preparation and consumption convenient in a

budget conscious nation.

Hence, mothers around the country have always opted for dal as their go to sides to feed their family while offering them a delicious treat in the process. So, without further ado, let us begin with this dal preparation.

Ingredients :-

• Masoor Dal - 1 cup

• Whole dry chilli - 1 to 2 pieces

• Panch Phoron - 1/4 tablespoon

• Turmeric - a pinch

• Onion - a very small one (sliced finely)

• Garlic - 1 to 2 pieces (sliced finely)

• Green chilli - 2 to 3 pieces (sliced in halves)

• Salt - To taste

• Sugar - a pinch (Sugar serves not only as a natural colour enhancing agent, but also removes the coarseness of pure salt based preparations.)

• Tomato - 1 small (sliced into 8 equal cubes)

• Mustard oil - 1 to 1.5 tablespoon

Process :-

Take a karahi, pour in the cup of dal, add sufficient quantities of water, add the tomato cubes and light the oven. Set heat at high flame. Once the mixture starts boiling, lower the flame

as the dal has been semi-boiled ( A couple of whistles in the pressure cooker can do the same as well) .

Once done, pour the boiled mixture in a container. Add

a pinch of salt, sugar to taste and turmeric (not compulsory, depends on your choice of colour and taste).

Now, light the oven, mount the karahi and add around 2 tablespoons of

mustard oil. Once the oil has heated up properly (no bubbles will be left in the oil), lower the heat and add 1-2 dry chillies, panch phoron, the sliced onion and some sliced garlics.

Sauté the mix a few times till a gentle aroma is released and add the previously boiled dal mixture into the karahi. Raise the heat, boil the mix and check for the right taste of dal. Once done, switch off the flame and pour the ready-to-serve mix in a separate container.

Present your freshly prepared masoor dal with steamed rice or chapattis. Your guests are sure to love your simple yet, highly delicious preparation. Enjoy the food, stay safe, stay healthy.