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