Sabut masoor ki dal is Punjabi style tadka dal. Sabut masoor or whole masoor dal cooked in a pressure cooker till it acquires a creamy consistency and then tempered with Punjabi tadka and topped with some homemade white butter..... Mmmm! Just what makes it one of the soul-satisfying dish to this dal loving Punjabi.
Wheather it is Dhal is south Indian cuisine or dal in north Indian cuisine, whatever it is called has a prominent spot in Indian meals. Dal is an important dish in regional Indian Cuisine. In fact hardly any comfort meal is complete with out a Dal preperation.
Dal is still one of staple dinner dish in most of the punjabi homes, and that how healthy or unhealthy that is cooked is another debate altogether :). But if you think that Punjabi's make only Dal makhani or there are quite a few dal recipes which are much lighter in terms of calories and fats like this Mah Chana Dal ( langar wali dal) which is creamy but not too much fat or This Dhuli Moong if you prefer you Dal towards more liquidy texture or this Arhar Dal (also known as Peeli Dal ).
Sabut Masoor dal is also known as Kali Masoor and tastes great with UP style heeng, ginger and tomato tadka. But in this recipe of Sabut masoor dal I used punjabi style Tomatoes, green chilli, ginger and garam masala tadka. If you like to add a little dab of butter that adds a lot of taste to the Dal. Adding ghee or butter makes a great difference in terms of nutrition.
HOW DOES ADDING GHEE OR BUTTER AFFECTS DAL PREPERATION
In most of the Punjabi homes adding ghee while serving dal is a common practice, Actually, this is how a Punjabi mother's show their love towards the kids :D. Some people ridicule the practice from the health point of view and totally shun the ghee or butter from Dal.
It may increase the calories in the dal but it definitely helps to reduce the GI of whole dish and this can especially be beneficial for diabetics.
Low GI meals are good for diabetics as these help in releasing sustained glucose over longer period of time and do not create sudden surge and fall of blood glucose levels. However overdoing it is something that should be avoided, in my opinion, half a teaspoon of ghee in Dal is always a good idea 🙂
Sabut Masoor ki Dal
- 200 g masoor dal
- to taste salt
- 1 teaspoon chili powder red
- ½ teaspoon turmeric powder
- 1 tablespoon butter white
- ¼ cup milk whole
- 1 tablespoon ghee for tempering
- 1 teaspoon garam masala
- ¼ cup onion chopped
- 2 tomato chopped
- ¼ teaspoon kasuri methi dried
- Clean whole Masoor dal, wash then soak dal in water for few hours.
- Discard the water in which dal was soaked and wash the dal/lentil once again.
- Put the Masoor dal in a pressure cooker, add 4 cups of water, and salt, red chilli powder and turmeric powder. Close the lid of pressure cooker and place the dal on the gas to cook.
- After 1 whistle reduce the heat to the lowest and cook dal for another 2 whistles. Turn off the heat, and wait until all of the pressure escapes from the cooker.
- In the meanwhile prepare the tempering for sabut masood dal.
- In a small tadka pan heat up the ghee and add chopped green chilli, ginger and chopped onion. Cook them till onion are light brown.
- Now add chopped tomatoes and cook the tomatoes till they are pulpy, add garam masala and kasuri methi and mix well. Switch off the heat.
- Now When pressure is released from cooker, open the lid, stir in the milk and mix it well.
- Pour the hot tempering in the pressure cooked dal.
- Mix it well and serve it in a big bowl. Serve hot with a dollop of white butter along with fresh hot paratha or steamed rice.