Whole masoor daal somehow always reminds me of scorching summer of Pakistan. In ammi's house, it was especially cooked in peak summer season. Coming home from school and finding out our favorite daal was for lunch being served with boiled aromatic basmati rice made the siblings very happy. The daal and rice are usually served with a mango pickle and mint & yogurt chutney.
I am sharing this recipe for my favorite lentil while remembering my school days in Pakistan, unending summers, 40 degrees centigrade and an afternoon nap.
I have used a pressure cooker to cook this lentil as it reduces cooking time considerably. This lentil can be cooked without a pressure cooker as well which will take around 60 mins if pre-soaked.
For Tarka : Oil Tempering
- Wash & soak Lentil overnight. It will become more than double in size.
- Heat oil in pressure cooker and add ginger garlic paste. Let it brown.
- Now add cumin seeds, cumin powder, salt and chili powder. Cook for 30 sec.
- Drain the lentil and put it in the pressure cooker. Add 3 cups of water. Put cooker’s lid on for pressure.
- Overnight soaked lentil will take 10 mins. Ensure heat is medium.
- After 10 mins of pressure cooking open the pressure cooker (I do that by putting the pressure cooker under cold water. it condenses the steam in the cooker quickly). The Lentils might require around 3/4th of a cup of more water after pressure cooking. Mix and boil further for 5 mins.
- Add the dry mango powder and mix.
- Now prepare the Tarka by heating the oil in a frying pan.
- Brown the garlic, add cumin, mustard seeds, green chilies, dry red chilies. Pour over the Lentil.
- Garnish with Fresh coriander.