Dhuli Masoor or Pink Dal is a very light and simple dal. Although if you make it right, it can be pretty awesome.The trick is in the tadka. Since it has a very simple flavor, you need to add a little tangy flavor, a little spice and a little color to it. BTW, it’s called pink dal because it is pink when uncooked but after cooking it turns yellow.
|Preparation Time:||25 minutes|
|Dhuli Masoor or Pink Dal||1 cup|
|Pureed fresh tomatoes||3/4 cup|
|Green chilies chopped (optional)||1|
|Butter or Ghee (clarified butter)||1 tbsp|
|Cumin Seeds||3/4 tsp|
|Turmeric Powder||1/2 tsp|
|Red Chilli Powder||1/2 tsp|
|Heeng (asafoetida)||A pinch|
|Fresh coriander leaves||To garnish|
- Pick Dhuli Masoor or Pink Dal to make sure there are no stones or dirt. Wash it a few times.
- Pour dal in a sauce pan. Add salt, turmeric powder and 4 cups of water. Cover it with a lid and cook on high heat.
- Once it starts boiling, reduce the heat. Sometimes a little froth boils over, don’t worry about it. Remove the froth through a slotted spoon if you can.
- Let it cook for about 20 minutes on low heat. Stir occasionally. Add more water if it starts to become too thick.
- While Dhuli Masoor or Pink Dal is cooking, heat butter or ghee in a pan. Add cumin seeds and wait till they puff up.
- Sprinkle chili powder and asafoetida. Stir for a few seconds.
- Pour tomato puree and green chilies.
- Saute till water evaporates and butter starts to show. Turn off the heat.
- Check the dal. If it seems to become mushy, pour the tomato tempering on it. Combine it well and turn off the heat. Garnish with fresh coriander leaves.
- Serve Dhuli Masoor or Pink Dal hot with Rice, Flat bread and Beans.
- You can make this dal in pressure cooker also but then it becomes too mushy. The texture comes out better when cooked in a normal pan.
- To prevent butter from burning, add a few drops of oil while heating the butter.
- You may have to fine tune the duration of cooking because it depends on your stove. Basically dal should be pretty soft but the grains should still be visible after cooking.
- Dal always becomes thicker after it cools off. So adjust the water accordingly.
- You can cook dhuli moong dal exactly the same way. Better yet, you can mix both the dals and get the best of both in one preparation.