Posted on by ruchi

Dhuli Masoor or Pink Dal

Dhuli Masoor Dal
ruchi

June 23, 2010

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
Servings: 4
Difficulty: Easy

Ingredients

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
Salt 1 tsp
Heeng (asafoetida) A pinch
Fresh coriander leaves To garnish

Method

  1. Pick Dhuli Masoor or Pink Dal to make sure there are no stones or dirt. Wash it a few times.
  2. 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.

    3. Cook dhuli masoor with salt and turmeric

  3. 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.

    4. Once the dhuli masoor dal boils, reduce the heat

  4. Let it cook for about 20 minutes on low heat. Stir occasionally. Add more water if it starts to become too thick.

    5. Cooking dhuli masoor dal

  5. While Dhuli Masoor or Pink Dal is cooking, heat butter or ghee in a pan. Add cumin seeds and wait till they puff up.

    6. Crackle the cumin seeds for dhuli masoor dal tempering

  6. Sprinkle chili powder and asafoetida. Stir for a few seconds.

    7. Add chili powder and asafoetida to the dhuli masoor dal tempering

  7. Pour tomato puree and green chilies.

    8. Add tomato puree and green chilies to the dal tempering

  8. Saute till water evaporates and butter starts to show. Turn off the heat.

    9. Saute till butter starts separating

  9. 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.

    10. Garnish Dhuli Masoor with coriander leaves

  10. Serve Dhuli Masoor or Pink Dal hot with Rice, Flat bread and Beans.

    11. Dhuli Masoor is ready to serve

Notes:

  1. 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.
  2. To prevent butter from burning, add a few drops of oil while heating the butter.
  3. 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.
  4. Dal always becomes thicker after it cools off. So adjust the water accordingly.
  5. 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.
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Dhuli Masoor or Pink Dal
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