MASOOR ( LENTILS )

One of the tastiest ways to cook lentils. Simple, quick and tasty.

Tastes great with a Tamota per edu (egg on tomatoes) on the side. My husband loves this dish. It tastes great even without the meat added in it! Eat with roti or bread.

INGREDIENTS

1 cup masoor dal ( whole  masoor )

1 big onion chopped up fine.

1/2 ts chicken powder or 1 chicken cube ( if you are using chicken or meat, no need for this) add salt to taste instead

1/2 ts haldi ( turmeric powder )

chicken legs or chicken pieces, bone in marinated with ginger garlic paste.

Or

Lamb pieces, bone in marinated with the same.

VAGAR (Tempering)

1 ts green masala ( 2 green chilies ground with 1/2 ts jeera seeds and 1 garlic clove

1 tbs dhanna jeera ( coriander and cumin powder )

1/2 ts red chili powder ( add more if you like it spicer)

1/2 ts curry powder

1/2 ts garam masala

2 tbs Ghee to fry onions ( clarified butter )

METHOD

Pressure cook the masoor dal with half of the chopped onion and haldi and chicken cube or powder.

 If using meat, add it in pressure cooker.

Add haldi powder.

Pressure cook 30 minutes for chicken or 40 minutes for meat.

If only lentils, then pressure cook for 15 minutes.

( I use the cuisine art electric pressure cooker)

Vagar

Heat the ghee in a pot. Add onions and brown.

Now add green masala and fry for two minutes.

Add rest of the spices and fry for two to three minutes.

Turn off stove.

When masoor is ready, remove from cooker.

( if you have younger children at home, take some of the lentils out with the chicken or meat at this stage for them. It tastes great and is not spicy!)

Add the masoor and meat in the pot with vagar. Mix well and bring to boil. Simmer for five to seven minutes.
Taste for salt.

Serve hot with roti or bread and at tamota per edu. ( recipe for that will follow )