Mussoor Dal with Amchoor or Tamarind
A tangy variation of red lentil dal made with dried mango powder (amchoor) or tamarind for a sour note. The dal is cooked until soft, then churned smooth and flavored with fried garlic.
Ingredients
- 1 cup Red lentils (mussoor dal), husked (Also called masoor dal)
- 4 cups Water (For cooking dal)
- 1 teaspoon Salt (Or to taste)
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Amchoor (dried mango powder) (Or substitute with tamarind; contains hard stones to remove)
- 1 tablespoon Tamarind pulp (Alternative to amchoor; contains seeds to remove)
- 1 large clove Garlic, finely chopped
- 2 tablespoons Ghee or oil (For frying garlic)
More recipes using Red lentils
Mussoor Dal (Red Lentil Dal)
A traditional Indian red lentil dal prepared similarly to moong dal but flavored with fried garlic instead of onions. The lentils are roasted, boiled until dissolved, churned smooth, and finished with ghee and garlic.
Dal Foolaree
A traditional Indian lentil dish (burta or mash) with fried onions and aromatic spices, cooked until the dal dissolves into a thick, flavorful mash.
Dalpooree (Stuffed Lentil Flatbread)
Traditional Indian flatbread stuffed with spiced lentil paste and fried until golden. These delicate, crispy breads are best served hot and make an excellent accompaniment to curries or can be enjoyed on their own.
Dal Pittas
Crispy fried pastries filled with spiced lentil mixture. These savory turnovers feature a flaky pie crust exterior and a flavorful dal filling made with red lentils, onions, and aromatic spices. Best served hot as a snack or appetizer.
Instructions
- 1Rinse the red lentils in cold water 2-3 times until the water runs clear. Drain well.
- 2Place the rinsed lentils in a pot with 4 cups water, salt, turmeric, and either amchoor or tamarind. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the lentils are completely soft and breaking down.
- 3Using a whisk or wooden spoon, vigorously churn (beat) the cooked dal to break down the lentils into a smooth, creamy consistency. While churning, remove and discard the hard stones from the amchoor or seeds from the tamarind.
- 4In a small pan, heat the ghee or oil over medium heat. Add the finely chopped garlic and fry, stirring constantly, until golden brown and fragrant.
- 5Pour the fried garlic and ghee over the churned dal. Stir well to combine. Adjust salt if needed and serve hot with rice or flatbread.
