MASOOR DHAAL (RED LENTILS)
In the Asian Subcontinent, Dhaal or Lentils are considered 'the poor man's food'. Most probably because years ago it was the cheapest (in price) food available and the only thing the poor could afford. These days it is certainly not cheap anymore but the stigma about it is here to stay. I remember the days when serving lentils as part of the menu to be served to guests would be taken as an insult!
The traditional method of cooking these red lentils requires that they be boiled until mushy and then some spices be tempered and poured over. I sometimes prepare these lentils in a different manner and the overall look and taste differs greatly from the usual taste. In all these years of cooking, I find that lentils are the most difficult to manage to cook to perfection. A little mistake and we can end up with a bland tasting mushy goo. The Masoor dhaal is comparatively easier to manage as this has to be cooked to a mush and it requires to be soupy. So we don't have to be very careful about the amount of water to be added or be worried much about the duration of cooking time. In other words this dhaal can't be overcooked. I would like to share this recipe here so that you too may try out this variation. This recipe will require a pressure cooker to prepare this dhaal in.
INGREDIENTS
 |
| RED LENTILS FOR THOSE WHO ARE NOT FAMILIAR WITH IT |
• About Half a Cup of Oil
• One Small Onion (Chopped)
• One Large Tomato (Roughly Chopped)
• 1 teaspoon Mustard Seeds
• Half a teaspoon Carom Seeds
• Half a Teaspoon Kalonji (Nigella Seeds)
• Five garlic cloves (Minced or finely chopped)
• 1 teaspoon finely chopped fresh ginger
• Two level teaspoons turmeric powder
• 2 teaspoons chilli powder
• Five or Six red button chilies
• 2 Teaspoons Salt (or to taste)
• 1 Cup Diluted Tamarind Pulp (or you can just use 1 or 2 Tablespoons of thick paste)
• A few Green Chillies
• Some Cilantro
DIRECTIONS
1) place the pressure cooker on high heat. Pour the oil in. Let it heat well.
2) Drop in the mustard seeds. As soon as they crackle tip in the onions. Cook the onions until they are they are just beginning to brown.
3) Tip in the nigella and carom seeds. Add the ginger and garlic along with the button chillies. Keep stirring for about 30 seconds. Add the tomatoes. Then add the turmeric and chilli powders. Add about 1 cup (or more) of water. Cover the pressure cooker with any regular pan lid. Reduce the heat to medium and let simmer for about 3 minutes. Uncover the cooker, increase heat and stir the gravy until the tomatoes have reduced to a paste and oil has separated.
4) Now add the soaked lentils along with 8 - 10 cups of water. Stir. Cover the pressure cooker with its lid (according to the manufacturer's instructions). Cook for 10 minutes under pressure.
5) Once you open the pressure cooker, the lentils will look like yellow soup. Now here the consistency of the lentils depends entirely on your choice. You can continue simmering for it to thicken a little or you can have it a little runny. Add the salt and the tamarind and taste to adjust. You may not want to add all the tamarind pulp or you may even want to add a little more. Depends entirely on how tangy you will want it to be. You can also add a cube or two of chicken or vegetable stock but then keep in mind to reduce the quantity of salt. ALSO....you may just want to try adding 1 Teaspoon of SUGAR. Entirely optional. But in my opinion it really adds a kick to the taste. I find that by adding the sugar, the spices and seasonings are markedly enhanced. Try it some time when you are in an experimental mood.
6) Chop the green chillies into chunky bits and add to the lentils. Chop the cilantro and add that too, saving some for garnish.
Serve this dhaal with steamed/boiled rice. You can serve with roti if you so wish. Cucumber, onion, pickles, poppadums, kebabs or fried fish complements this dish very well. Who says this is poor man's food? Certainly not me!
BON APETIT
No comments:
Post a Comment