More Dal Stuff

masoor dal

While Masoor starts life as pink, a little persuasion by hot water quickly converts it to a pale yellow. It's color makes it the easiest dal to recognise but people usually see the prepared version and go looking for a yellow dal. Bengalis use it a lot by itself while most other communities mix it with other dals. A light dal, it does not stand up well to heavy masalas.

Here's my favorite recipe for it, which goes wonderfully well with spicy pickles and crunchy fries.

1 comment:

  1. sounds positively lovely...

    meanwhile, let me try and rustle up a (chana) dal WITH onions or 'dhuli' (washed, i.e. de-skinned) moong with jeera in the old fashioned punjabi way. it is time you tried some of that.

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