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Lentils are consumed by the poor and rich alike in India. They are part of the staple diet,
consumed both by the rice eating East and South, as well as the wheat eating North Indians.
This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any
Western supermarket.
It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the
task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the
latter method will take much longer, in such a situation I cook on low heat for a couple of hours -
to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached
when the lentils attain a soupy consistency.
As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook
about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The
rest of the spices can be added as and when required.
Masoor Dhal & Onions
(Mushoor dhal pyaj phoron diye)
Masoor dhal is to be identified by it's orange color and circular shape.
Ingredients:
2
1
1
1
2
/3rd cup masoor dhal
tbsp. oil
large onion, sliced
tsp. turmeric powder
tsp. salt or to taste
Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five
minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder,
heat till the mixture starts boiling, season with salt and turn off the heat.
Simple Moong Dhal
Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms.
Ingredients:
2
1
1
/3rd cup yellow moong dhal
tsp. cumin seeds
tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste
Method:
-
24 -
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the lentils and another three cups of water and turmeric powder, heat till the
mixture starts boiling, season with salt and turn off the heat. Garnish with chopped
coriander/cilantro.
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