DUM MASOOR

Here I cooked masoor dal in 'Dum' process. 'Dum' means cooking on low heat, letting all the spices and contains bring all their flavours out, also all the ingredients get cooked in the steam built inside. A protein packed, tangy, spicy, easy to make dish, this one's for you.. 

INGREDIENTS:

100 gm Red Lentils (Masoor Dal)
1 Large Onion (Chopped)
1 tbsp Minced Garlic (Lehsun)
1/4 tsp Turmeric Powder (Haldi)
1/2 tbsp Sugar
2 Green Chilies (Finely Chopped)
1 tbsp Raisins (Kismis)
1 Chopped Tomato
1 Bay Leaf
1/4 tsp Garam Masala
2 tbsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro
Salt to taste

METHOD:

Wash and soak red lentils in water for 30 minutes. Drain water completely and set it aside.

Heat oil in a kadai. Add bay leaf and saute for few secods. Add garlic and onion in it. Fry till onion changes its colour into golden brown.

Add red lentils in ti. and fry for 3-4 minutes. Now add turmeric powder, sugar, green chilies, raisins, chopped tomato, garam masala powder and salt one by one. Fry till spices leaves oil and tomato turns mushy.

Pour a cup of warm water in it, cover and cook on low heat till lentils are tender, yet not mushy.

Sprinkle clarified butter (ghee) and coriander leaves on the top. Turn off the heat now.

Serve hot with warm phulka or paratha.

NOTE: Those who don't like to eat vegetarian dish, they can add shrimps at the time of frying onion, it makes the whole dish more luscious and tasty.