I usually turn to mung beans when I feel like a bit of comfort and nourishment, but today it is whole red lentils, masoor gram. This recipe is very simple, very easy, very home-cooking style, and very delicious. It has the taste of coriander and cinnamon, and has green capsicums added for additional flavour and texture. This is uncommon, but not unusual, and we love the taste and texture.
Whole Masoor Gram Dal | Whole Red Lentil Dal
0.5 cups whole masoor gram, rinsed and cooked until soft
0.5 – 1 Tblspn ghee, as needed
1 tspn mustard seeds
pinch hing (asafoetida)
2 garlic cloves, minced
0.5 onion, chopped
1 green capsicum, seeded and chopped
0.5 tspn cinnamon powder
0.5 Tblspn coriander powder (about 2.5 tspn)
2 tspn curry powder (or to taste), or use garam masala, adding it at the end
squeeze of fresh lime juice
0.5 tspn jaggery
Set the cooked dal aside.
Heat the ghee in a kadhai or pan and pop the mustard seeds. Add the hing, and then the garlic and onions. Saute until the onions are translucent and beginning to brown. Add the diced green capsicum, and cook until it softens, then add the cinnamon and coriander powders and the curry powder and mix. Now add 1 cup water, salt and sugar, and allow the mixture to simmer for 3 or 4 minutes.
Make the cooked dal up to 3 cups with addition water if necessary. Add to the prepared onion and green pepper sauce, and bring it back to the boil after stirring. Remove from the heat, stir in the garam masala (if using), and lime juice. Taste and adjust salt, sugar and lime, as necessary.
Serve garnished with coriander leaves.
recipe notes and additions
This same recipe can be made with split red lentils, masoor dal.
A pureed tomato added with the water is a delicious addition.