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Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)

Servings: 3
Soaking time: 4 hours.
Preparation time: 7 minutes.
Frying time: 8 minutes.
Cooking time: 5 minutes.
Tadka time: 4 minutes.
Total time: 24 minutes.

This recipe is loaded with garlic; in my opinion Masoor dal and garlic really goes well together, here I added a large amount of garlic in the recipe. My whole family love the “Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)”, prepared it last week and tomorrow again I am planning.

Enjoy the recipe with cube tomato and green chilli tadka, just over the dal; don’t mix it…perfect for lavish dinner as well as casual dining too, serve hot with Roti, phulaka, rice, jeera rice etc…

Majority of world production of Sabut Masoor come from India and Canada; packed with nutrients, extremely light for stomach and high on protein.

Ingredients:

Sabut/Saboot Masoor (Whole Brown lentil): 150 gm.
Onion: 1 no. (Small)
Tomato: 2 no. (Medium)
Green chilli: 1 no. (As per taste)
Red chilli powder: ½ teaspoon
Turmeric powder: ½ teaspoon
Ginger: 2”piece
Garlic: 1 bulb (medium)
Cumin seed: 2 teaspoon
Whole Garam masala: (Black cardamom: 1 no, Green cardamom: 1 no. Clove: 3-4 no, Black pepper: 10-12 no, Cinnamon stick: 1 inch)
Bay leaf: 1 no.
Salt: 1 teaspoon (as per taste)
Ghee: 50 gm.
Garam masala powder: ¼ teaspoon
Green coriander: 1 table spoon

Preparation:

Soak Masoor minimum 4 hours or overnight, keep aside.
Chop one tomato finely and another one 8 equal pieces, keep aside.
Chop onion, ginger, green chilli and garlic, keep aside.

Method:

Take pressure cooker, heat half quantity of ghee, add whole Garam masala and Bay leaf, sputter it for few seconds, add ginger and garlic, fry for few seconds, add chopped onion and green chilli, fry it on medium flame till onion turns translucent( about 2 minutes).

Add soaked Masoor, stir fry for couple of minutes at medium flame. Add salt and turmeric powder along with tomato, stir-fry till tomato gets messy in appearance. Add half litre of water, Bring to full cooking pressure, reduce to low flame and cook for a minute. Put off the flame, allow cooker to cool and open.

Tadaka (Seasoning):

Take a fry pan, put remaining ghee, put cumin seed, when it crackle; add chopped tomato (8 pieces), stir fry from both sides, put off the flame; add chilli powder and pour on the dal, and cover the lid.

Add Garam masala powder; add tadka (seasoning), transfer into serving bowl. Decorate with coriander leaves and green chilli.

‘Sabut Masoor Tadka (Whole Brown Lentil Dal Fry)’ is ready to serve with steamed Rice.