Masoor Makhni (Whole Masoor Dal in Creamy Rich Gravy)

"There is no love sincerer than the love of food"

                                                                                                                            - George Bernard Shaw  

A food that comforts our soul and stomach is something that we all crave for. Such is the character of a simple Dal and Rice. I love Masoor Dal for its light in the tummy effect, easy cooking time and flavor. I tried this Masoor Makhni recently instead of the black whole urad dal, and trust me, it was just wonderful in flavor.

This lentil is rich in nutriotional fibre and protein, Light on the stomach and easily digestible unlike the whole black urad dal. 

What you need:

1. Whole masoor dal - 1 cup
2. Ginger - 1" piece (slices)
3. Green Chilies - 2 (slit vertically)
4. Onion - 1 (finely chopped)
5. Tomato - 1 (finely chopped)
6. Turmeric Powder - 1/2 tsp
7. Chilli Powder - 1/2 tsp
8. Ginger Garlic Paste - 1/2 tsp
9. Dhaniya Powder - 1 tsp
10. Jeera - 1/2 tsp
11. Kitchen King Masala / Any Garam Masala - 1 tsp
12. Oil - 1 tbsp
13. Coriander leaves - to garnish
14. Salt - to taste
15. Fresh Cream - 3 tsp

How to go about it:

1. In a pressure cooker, add the dal (soaked for about 20 minutes) salt, ginger, green chilies and cook them until soft but not mushy
2. In a pan, heat oil. Add jeera and let it splutter. Add onions and ginger garlic paste. Saute until onions are slightly brown.
3. Add all the dry spices excluding the garam masala. Saute until the raw smell is off.
4. Top in the tomatoes and saute until oil separates and the tomatoes should become mushy. 
5. Finally add the cooked dal. Lightly mash the mixture so that the dal becomes thick and homogenized.
6. Now add the garam masala and 2 tsps of fresh cream. Bring it to a boil and switch of the heat.
7. Garnish with more cream and coriander leaves.
8. Serve hot with jeera rice or rotis.

Njoy with your luved ones...

Luv..

Champa