Lal Dal

This Dal is a quick yummy recipe made on days when there isn't good fish catch in koli families. In my home it is made when we eat too much at odd times other than meal timmings and during festivals when we want a simple meal after all the hogging of sweets or have a craving for some comfort food. It gets its name from the masoor dal used to make it.

Ingredients

1/2 cup of Masoor Dal (Lal Dal)

1 medium onion halved and sliced

2 pieces of Amboshi (Sundried mango slices)/ kokum/ tomatoes

2 green chillies

1/4 teaspoon mustard

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric

1 handful chopped green coriander

few curry leaves

1 pinch hing

1/2 teaspoon Koli masala (optional)
5-6 small white onions peeled but whole

2 cups water

1 table spoon oil

salt to taste

Soak Lal (Masoor) Dal for half an hour. In a vessel add oil splutter mustard seeds add hing, curry leaves and chopped onion fry till onion is translucent. Add the rest of the spices except amboshi. Add soaked masoor dal stir a bit and then add all the water. Add the peeled whole white onion into the dal.  Cook till almost done with lid on. Then add amboshi/ kokum/ tomatoes and salt and cook on slow for 5 mins till amboshi/ tomatoes are soft and the sour flavor is mixed with the dal. Kokum can also be used but remember these two have complete distinct flavors. The Dal when done should be nice and smooth and really thick in consistency. Add chopped coriander to garnish. Have this dal with steaming hot rice. The dal should be thick enough to just sit on the rice waiting to be mixed with the hand and fingers to be licked while eating. Yummmmmy.