Tuesday, October 26, 2010

Khatti Meethi Masoor Daal

I have adapted this recipe from Global Vegetarian cooking by Troth Wells. This recipe was contributed by Dinyar Godrej. I have modified the original recipe to suit to our tastes.

Khatti Meethi Masoor Daal
Red Lentils with Spinach
1/2 cup red lentils/ masoor daal
1 cup shredded spinach

Grind to paste
3-4 garlic cloves
1" ginger, peeled
2 red chilies
1/2 tsp cumin seeds

1 tbsp oil/ghee/clarified butter
1/2 tsp cumin seeds
1/2 tsp turmeric powder

You will also need,
salt to taste
1 tbsp brown sugar or jaggery
1/2 tsp tamarind pulp

1 tbsp minced cilantro

1. Pressure cook red lentils & spinach adding 1 cup water. Mash lightly and set aside.
2 Heat oil/ghee in a saucepan. Add cumin seeds and turmeric powder.
3. Add ground masala and fry for 2-3 minutes adding spoonful of water if masala sticks to the bottom of the pan.
4. Now add cooked daal, brown sugar/jaggery, salt and tamarind. Add enough water to adjust the desired consistency.
5. Bring to boil. Switch the gas to low. Simmer for 5 minutes.
6. Serve with plain rice.

Note -
1. Do not mash spinach to a  puree.



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