Tuesday, March 29, 2011

Masoor Daal Ambat Varan

As a kid, I always thought that orange masoor daal was magical. The pretty orange color used to change into yellow when this daal was cooked. and for this magical reason, I used to request mom to use masoor daal often. :-D

Masoor Daal Ambat Varan
मसूर डाळीचे आंबट वरण
3/4 cup masoor daal
salt to taste
2 tsp jaggery
1/2 tsp tamarind pulp (ready made)
1 tsp roasted cumin power

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves
1 tbsp chopped onion

Grind coarsely or use mortar and pestle
2 tbsp cilantro/coriander leaves
1 tbsp fresh coconut
2-3 green chilies (more or less per required heat level)
1/2" ginger
2 cloves garlic

Suggested Accompaniment
Ghee/Toop/Clarified butter
Plain rice

1. Pressure cook masoor daal. Mash it lightly and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida , curry leaves sprig and turmeric powder.
3. As the seeds splutter, add chopped onion. Saute for till the onion is soft.
4. Now add coarsely ground paste and cumin powder . Saute for 2 minutes.
5. Add 1/4 cup water. Let it simmer for 5 minutes.
6. Add cooked daal, salt,  jaggery, tamarind pulp and 2 cups water.
7. Bring to a rapid boil. Switch the gas to low. Let it simmer for 12 minutes.
8. Serve hot with plain rice & ghee.

Note -
1. 3-4 kokum petals can be substituted instead of tamarind pulp.
2. Toor daal can be used instead of masoor daal.
3. You can also add 1 chopped tomato if you like.
4. This recipe is vegan by itself. But it is enjoyed with a spoonful of clarified butter/toop/ghee.


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