Friday, June 21, 2013

Whole Masoor and Bown Bean Dal- in A Rich Tomato and Onion Gravy

 
Though split Masoor lentils have a gorgeous coral color when uncooked, the whole ones are brown. They are very versatile- can be cooked in soups, gravies, breads and snacks. Delicious on their own, just seasoned with salt, they make an even more delightful dish when they meet the exquisite Indian spices: cumin, cardamom, clove and black pepper, freshly ground, of course. I mixed in a batch of cooked brown beans for drama.
Seasoned with splattered mustard seeds and fried curry leaves- it's a complete meal. Just add chapatis or bread on the side!

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