When I made masoor makhani for the first time, I had no idea…how deeply I will fell in love with this recipe. Of all the makhani recipes, masoor makhani is my favourite. Creamy texture, soft dal, mild spices and heavenly aroma makes this massor makhani a delectable side dish. I make this masoor makhani every week and every time I made it, I am in bit more love with it. So is my indulgence with this recipe. I always made it in combo with roti/phulka/parotha /jeera rice.
But on one fine day, when I sat to have my Tomato Rice in lunch along with potato chips, I just remembered I had some Masoor Makhani left from the night dinner resting in the fridge. I just microwaved for 2 minutes and paired up with tomato rice. It was…I was like in gastronomical heaven….every morsel I took is a pure indulgence. I loved the combo of tomato rice and masoor makhani and from that day….the combo is on my menu most of the times whenever I feel like treating myself with comfort as well as yum food.
Tangy tomato rice with fewer spices compliments the creamy and aromatic masoor makhani. I love experimenting with paring up of foods and this one is one of the hit combo in my list. A very satisfying and comfort meal to me. But I love masoor makhani with jeera rice/roti but not as much as I like with tomato rice. Next time when you are going to make massor makhani, try in combo with tomato rice and do let me know….Hope you enjoy this pair as much as I do….Happy Cooking!
I have gone crazy with the pictures, so this is an fully picture loaded post to make you carve and cook this recipe soon….
- 1 cup Kali Masoor Dal/Brown Lentils
- 1 Onion, sliced
- 1 Tomato, sliced
- 2 Green chilies, chopped
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. fresh grated Ginger
- ½ tbsp. fresh crushed Garlic
- 1 tbsp. Jeera/cumin
- ½ tbsp. Coriander powder
- 1 Bay leaf
- 1 1’ inch piece of Cinnamon
- ½ tbsp. Garam Masala *
- ¼ cup Milk/ 2 tbsp. fresh Cream
- 3 tbsp. fresh Coriander leaves
- In a pressure cooker, add oil, to this add bay leaf and cinnamon. When these spices starts to release their aroma add jeera. When jeera splutters add sliced onions and then fry till translucent.
- Now add tomatoes and green chilies and fry then tomatoes turn mushy. Now add red chili powder, turmeric powder, grated ginger, crushed garlic, coriander powder and garam masala. Fry for another 2-3 minutes.
- Now add kali masoor dal and mix well. Add 1-1 ½ cup water and pressure cook for 4-5 whistles or until the dal is soft but not mushy.
- Add salt and 2 tbsp. of fresh coriander leaves. Cook for another 2-3 minutes on low flame.
- Add milk or fresh cream and on low flame cook for another 1 minute and turn off the flame.
- Garnish with fresh coriander leaves or fresh grated ginger or fresh cream or lime wedges or sliced onions and serve hot with roti/phulka/jeera rice/tomato rice/parotha.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
FOR GARAM MASALA:
- 2 Green Cardamom + 2 Cloves + 1 1’inch stick Cinnamon – Dry roast for 1-2 minutes on low flame and grind to fine powder. Use as per the recipe needs and store the remaining in air tight container. You can even microwave the spices for 30 seconds (depending on your microwave watts).
- When you add milk or cream to a recipe, you have to be extra careful as it may curdle. Always cook on low flame and for 1 minute.
- If you soak kali masoor dal an hour or two before cooking, you can reduce the cooking time of these lentils.
- You can even substitute tomato pieces with tomato puree.
WITHOUT PRESSURE COOKER:
I have heard a chef saying the bliss and beauty of cooking lentils is not cook them in pressure cooker, but to cook them on low flame by stirring now and then. That’s really true. When the lentils are cooked on slow flame, they tend to become tastier by absorbing all the spice and aroma. If you want to enjoy the rich taste of masoor makhani here is a recipe without pressure cooker. In a heavy bottom cooking vessel add bay leaf and cinnamon and when they start to release there aroma, add jeera, when it starts to splutter add sliced onions and fry till translucent. Now add chopped tomatoes, green chilli, red chilli powder, turmeric powder, coriander powder, grated ginger, crushed garlic and garam masala. Cook till tomatoes turn soft and mushy (You can add little water if needed). Now add kali masoor dal and 1-1½ glass of water. Cook covered until dal is completely cooked. Check in between and give a nice stir. Once the dal is cooked, nice and soft then add fresh coriander leaves, milk or cream and cook for another 1 minute on low flame. Garnish with fresh coriander leaves and serve hot.