This recipe is Assamese at heart and really very simple to prepare. Despite the fact that you can actually prepare it using Tuar or Moong Dal, this works best with Masoor.
The below recipe serves two.
- Masoor Dal – 0.50 – 0.75 cups
- Water – as required
- Mustard Oil – 1 teaspoon
- Mustard Seeds – a pinch
- Tomatoes – 2
- Salt – as required
- Haldi powder – a pinch
- Dhaniya – as required for seasoning
STEPS TO PREPARE:
- Slice the tomatoes into 4 slices each. Cut out the pits and the green portions.
- Wash the masoor dal thoroughly to remove dirt.
- While boiling the dal, put the sliced tomatoes along with it. Add an extra bit of water to compensate for the absorption by the tomatoes.
- Use 6 whistles while cooking in a pressure cooker. This ensures that the tomatoes actually boil in the dal and give out their flavours and also lose their skin (which your body anyway can’t digest and serves as nothing but roughage).
- Once the boiling is complete wait for the pressure cooker to steam out. Then open it, take out the cooking bowl and pull off the skins off the tomato slices. They should come off easily. Discard the skins.
- Now heat the mustard oil in a kadhai. Low flame is good. Wait for it to be heated – maybe about a minute.
- Put in the mustard seeds. Increase the heat till you hear the first seed sputter and then reduce it back to a low flame. Wait for them to sputter. Hold the stirring ladle an inch over the seeds to prevent them from flying out – this will make sure they remain in the kadhai after sputtering and are not all over the kitchen 🙂 It is advisable not to cover the kadhai with a plate at this point as this will burn the mustard seeds. That’s not what we want.
- Next put in the dal with the tomatoes. Careful when the water makes contact with the oil!
- If required put in a bit of extra water as well.
- Add the haldi and let it simmer for about 5 minutes. Use the stirring ladle to break the tomato slices and distribute them evenly across the boiling dal.
- Add the salt and dhaniya and stir it. Let it simmer for about 2-3 minutes more.
- That’s it, your dish is ready 🙂 Serve in an appropriate vessel. Make sure you switch off the gas.
This recipe was inspired by what my mom used to prepare since my childhood days.. I am honoured to say that at this stage I can prepare it as well as she does 🙂 The masoor – mustard oil combination works wonders with tomatoes and dhaniya. No choke points in this recipe as it is pretty simple. Just ensure that you don’t burn the mustard seeds and don’t put in too much haldi 🙂 By the way did you know that tomatoes contain lycopene – a powerful natural antioxidant which reduces the risk of certain forms of cancer alongwith cardiovascular diseases, diabetes, osteoporosis and even male infertility.
That’s all for now. Let me know if you tried preparing it.