Sabut masoor daal – or whole, unbroken masoor daal – was one of the things the OH got home from Delhi when he visited the last time. I am not sure if it is available in Bangalore; at least, I haven’t seen it anywhere here. I was pretty curious and excited to cook it yesterday, and I must say it turned out really well.
Ingredients (makes enough for 2 people):
2 small cupfuls of whole masoor daal
2 small-sized onions, finely chopped
2 medium-sized tomatoes, finely chopped
A small bunch of fresh coriander leaves, finely chopped
Salt, to taste
2 green chillies, slit lengthwise
2 teaspoons oil
A pinch of asafoetida
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon cumin (jeera)
Juice of 1 lemon
Red chilli powder, to taste
1-1/2 teaspoon garam masala
1-1/2 teaspoon coriander powder
5 pods of garlic, peeled
A 1-inch piece of ginger, peeled
2-3 tablespoons thick curd
1. Wash the whole masoor thoroughly and soak it for 15-20 minutes. Then, add enough water to cover the daal and pressure cook it. Give it about 4 whistles in the pressure cooker. Keep aside.
2. Grind the garlic and ginger in the mixer, to a paste. Keep aside.
3. Heat the oil in a deep-bottomed pan. Add the mustard seeds, and allow them to splutter.
3. Add the hing, cumin and the onions. Saute till they turn light brown in colour.
4. Add the ginger garlic paste. Saute till the raw smell goes away.
5. Add the tomatoes, salt to taste and green chillies. Add a little water. Let it cook for a few more minutes, till the tomatoes turn mushy.
6. Add the cooked masoor daal, turmeric powder, red chilli powder to taste, garam masala and coriander powder. Mix well. Let everything cook together on a medium flame for about 10 minutes, stirring occasionally. Add water to bring the daal to the desired consistency.
7. Add curd and mix well. Let it cook for 2-3 minutes on a low flame.
8. Switch off the gas. Add the chopped coriander leaves and lemon juice. Mix well.
Serve hot with white rice or rotis. This daal is quite filling by itself, and doesn’t really need a sabzi to go with it.