Thursday, June 25, 2009

Brown Lentil Garlic Curry (Masoori Thoi)

After coming to US, we have not been eating lentils of late. Apart from Toor Dal, we have been ignoring the lentil family big time. So I thought its time we spruce up the pantry with some more additions from the lentil family. On my last visit to the local grocery store, I chanced upon the lovely Brown Lentil packet. Brown Lentil or Masoor Dal as popularly known in India, takes me back to lovely childhood memories when Maa made tasty masoor bhaaji stuffed in bread and grilled to perfection. The taste was simply divine. Lentils also believed to be having the highest levels of protein, serve as a nutrition powerhouse especially for growing kids and individuals requiring high protein diet.

Serves: 4 individuals
Source: Mom

Brown Lentil - 2 c
Green Chillies - 2
Water - for boiling
Salt - as per taste
Garlic (crushed) - 6-8 flakes
Oil - for frying

Boil the dal in a pressure cooker. This saves lot of time and fuel. Once cooked, boil the dal with salt, green chillies and water. The consistency should be that of a regular Indian dal, not too thick nor too thin. Once dal is cooked, temper the dal with crushed garlic fried in oil (preferably coconut oil as it lends a very good aroma). Serve hot with rice and upkari.

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