MASALA DAL ( SPICED LENTIL )

This is a Parsi cuisine favorite. It is not as complicated to make as dhansak, but tastes just as great! It tastes great!

You can add chicken to it too. Just marinate chicken in ginger garlic paste and pressure cook along with the dal.

Serves 4-5

1 cup toor dal. ( yellow lentil. Arhar Dal) (Indian store )

1/2 cup channa dal ( Indian store)

1 big onion finely chopped

4 tbs mint leaves chopped

4 tbs coriander leaves chopped

Salt

3 tbs ghee

1/2 lemon juice

1 ts haldi ( turmeric powder )

2 tbs dhansak masala ( Indian store sells this now ) if not then 2 tbs dhanna jeera.

1 tbs parsi sambhar

or

1 ts red chili powder (1/2 if you want it less spicy )

1/4 tsp crushed mustard seeds. Rai.

1/2 tsp crushed fenugreek seeds. Methi.

A pinch of hing. Asafetida

1/2 ts ground cinnamon

1/4 ts garam masala.

METHOD

Pressure cook the Dals with half of the onion, mint and coriander leaves, haldi and salt  and enough water to cover the dal and then an inch more. (Up to the middle cut of the middle finger when your hand is dipped in the dal horizontally.) Pressure cook for 15 minutes. I use the cuisine art electric pressure cooker. If using a stove top cooker then two whistles and 15 minutes on simmer.

In the mean time, fry the rest of the onions in the ghee.

When brown, add all the rest of the spices and fry for a minute. Turn heat off.

When the dal is ready, add to onion paste. Use a hand blender and blend till it is a smooth texture.

Taste for salt.

Add lemon juice.

Serve with biriyani or pulao. Or then just plain white rice!