Recipe : Masoor -é-Aloo

In summers, the variety of vegetables available is very less. So adding an option of a ‘sabji’ without any veggies, to your kitchen is like a resource addition in scarcity. Bringing to you

Masoor -é-Aloo

Ingredients:

Red lentil (masoor dal) -   1bowl (about 125 gms)

Potato- 2 medium (diced)

Onion -1 big (chopped)

Garlic -3 to 4 pods

Ginger -1/2 inch

Tomato - 1 big

Bay leaf -1 leaf

Black pepper- 4 to 5

Green cardamom- 2

Clove - 1 or 2

Cumin - ½ tsp

Cinnamon- ½ inch

Red chilli powder- ½ tsp

Turmeric powder -½ tsp

Salt - according to taste  

Coriander powder- ½ tsp

Mustard Oil -1 tbsp

Coriander leaves for garnishing

Method:  

• soak the dal for about 30 min.
• Make tomato, ginger and garlic paste.
• Place oil for heating in a wok.
• Now add all whole spices (bay leaf, black pepper, cardamom, cumin, clove and cinnamon) to temper in oil on a low heat until aromatic. Add chopped onion and fry for a few seconds.
• Add ginger- garlic- tomato paste, sauté it. Now add salt, turmeric, chilli, coriander powder, sauté it well.
• Then add soaked dal and diced potato, sauté it 3 to 4 times.
• Add water. After 1 boil at high flame, cover the wok with the lid and keep it on low flame. Boil it until dal and potato get cooked.
• Garnish it with coriander leaves
• Serve it with chapatti or rice