Anyway, I digress, back to Mama J and her amazing cooking. She is not one for rules, more of the creative sort and to this day I have no idea when or where she got this particular recipe for daal (lentils) from, but this Masoor ki Daal has become a family favourite and it is what I make on the days when I am feeling homesick. On some of those days it tastes exactly like moms. This daal is characterized by an over the top tanginess which is a result of the double whammy of tomato paste and lemon. The garlic in it also adds a wonderful rich note. The best part is that it actually keeps very well, if anything it gets tastier.
Tomatoes in Daal?
Some of you may balk at the ingredients in this daal. Rest assured that if you are not into tomatoes in your daal then you can omit them. However, if you have never tried it then I suggest you do just once. Just remember that the magic of the daal happens after you pour on that sizzly goodness known as the baghaar. Note: this daal recipe is one of the oldest on my blog and I had shared a fairly unattractive but useful step by step below which I know many of you found useful. If you want to skip that and go straight to the printable Masoor ki Daal recipe then you can do so by clicking below. Red Lentils (Masoor Daal)Serves 4 1 cup Masoor Daal1 ½ tsp Salt1 tsp Red Chilli Powder½ tsp Turmeric Powder2 cloves garlic crushed⅓ cup diced Onion2-3 tablespoons Tomato Paste½ cup Cilantro3-4 green chilliesJuice of one lemon For Tempering/the Baghaar:-¼ cup vegetable oil3-4 dried whole red chillies1 tsp Cumin seeds3-4 Garlic cloves sliced½ tsp onion seeds/ nigella/ kalonji (optional)Can also add: 1 sprig of curry leaves Okay so this is daal, pretty simple, no stress. Especially now that we all know what the ingredients are (sheesh Mom!). So run your daal through a couple of changes of water to get rid of that white bubbly stuff. There’s a technical term for it – will figure it out one day. Then soak it for half an hour – makes the cooking a snap. Wash it through for a few more times and then we are a go. Put in three cups of water and bring the lentils to a boil along with the onions, salt, red chilli powder, turmeric powder, and crushed garlic. Please note that we are holding off on the tomato paste. Reduce the heat, cover the pot with a lid and check on it in 20 minutes. When the daal is tender and cooked through then add the tomato paste, start with 2 if you want a milder tomato taste. Puree the daal with your blender of choice or if you chop the onions finely then you can skip this step entirely. Now taste. Need more salt? Add it. Could do with more chilli powder? Now is the time. Once you make the necessary adjustments turn the heat down to the lowest setting and add in your chopped cilantro. The green chillies should also go in now, but put those in according to your spice tolerance. Want to make it kid friendly? Skip them entirely. If you are a pansy like me then put a few in whole; it will not make it that spicy, but will give it a lovely aroma. Feeling more adventurous? Slice 2 or 3 lengthwise and drop them in. Spice and you are besties? Finally slice 4. Also don’t worry if it doesn’t taste too exciting just yet, the final bit of abracadabra has yet to happen and it changes everything. So here goes: heat your oil in a frying pan, when it gets nice and hot then drop in the whole red chillies, cumin seeds, garlic slices, onion seeds, and curry leaves (if using). It will spatter so be careful, this is not the time to lean forward and poke at things. You may or may not end up minor burns. That may or may not have happened to me before. Once the garlic is golden brown pour the lovely mix in the pan over the lentils and shut the lid. Try not to freak out when you are pouring the baghaar in and stuff starts splattering all over, it means things are going well. Really. Turn the stove off, it is time to eat. Daal is usually eating with plain boiled rice, you can eat it with roti or naan, and if you are like me and obsessed with yogurt/raita then you may have it over rice, but with a generous amount of yogurt/raita over top. Are you a daal fiend like me? If so then I have quite the collection going. Just click here! Happy Daal-ing friends. Want to save this for later? Then just pin it right here.
