As the winter chill sets in, one the delights relished by vegetarians and non-vegetarians alike is a piping hot dish of Dal with steaming hot rice. Today’s recipe is a delightful combination of Red Lentils (Masoor Dal) and Mustard Oil. It’s simple… and it’s mouth-watering.
Let’s take a quick look at the ingredients that you will need:
Red Lentils (Masoor Dal): 200 grams
Mustard Oil: 1 tablespoon
Mustard Seeds: 1 teaspoon
Raw Green Mangoes: 2
Turmeric (Haldi) Powder: Just a pinch
Dry Red Chillies: 2
Sugar: 1 teaspoon
Salt: to taste
Wash and drain the Red Lentils.
Peel and slice the raw mangoes.
Take a large pan and pour in 3 cups (around 750 millilitres) of water. Bring the water to a boil. When the water begins to boil, add the Red Lentils, turmeric powder and salt. Cook till the Dal is done and blends into a thick consistency.
Now add the raw mango slices along with the sugar. Cook for another five minutes or so till the mango becomes soft.
Take another pan and heat the Mustard Oil till it reaches its smoking point. Add the dry red chillies and mustard seeds and fry for just half a minute – that should be enough. Pour the contents of the first pan (the cooked Dal) into this pan and bring the mixture to a boil. Remove from the heat.
Your Red Lentils in Mustard Oil is now ready to be served. This dish is usually eaten with steaming hot rice – but can also be eaten with hot Chapaatis.