Nourishing Masoor Dal for the New Mom
A nourishing Masoor Dal for the New Mom. Nutritious and high in protein, easy to digest and considered to facilitate lactation. Easy to make and tasty.
Servings: 2 servings
To cook the masoor dal
- 1 cup split masoor dal split red lentils
- ¼ cup fresh Beans shelled broad beans and sliced green beans
- ⅛ teaspoon turmeric powder
- 2 cups water
To grind coarsely
- 2 cloves garlic
- 1 cm ginger piece
- 1 small tomato about ¼ cup when sliced
- 1 tablespoon coriander leaves
- a few curry leaves
To make the red masoor dal
- ½ tablespoon ghee Indian clarified butter
- ½ tablespoon pepper powder kali mirch powder / milagu podi
- ½ tablespoon cumin powder jeera powder/ jeera podi
- 1 teaspoon salt add as per taste
- 1 cup as required warm water to make the dal thinner
- 1 tablespoon coriander leaves minced dhaniya/ kothamalli leaves for garnish
Wash the split masoor dal and soak it for 10 minutes. Though this is a quick cooking dal, soaking makes it cook faster, softer. Drain and rinse well, and place in the pressure cooker. Water used for soaking lentils should not be used for cooking them. Add shelled broad beans to the dal. Slice green beans thinly and add. I used shelled fresh cranberry beans, but fresh broad beans such as avarekai will be good too.
Add turmeric powder and 2 cups of water. I don't add salt while cooking lentils, as it takes more time to cook through.
Pressure cook for one whistle (the dal cooks quickly and fresh beans don't take much time either) and remove the cooker from the heat.
Allow the cooker to cool on its own while you prepare the rest of the ingredients.
Slice the tomatoes and peel and slice ginger and garlic. Remove tough stalks from the coriander leaves and shred the leaves and tender stalks.
Add curry leaves.
Grind all these ingredients in a food processor without adding water. For a normal diet (not post partum) I add sliced onion and a small green chili (sliced) to the mix for grinding
Heat a pan and add the ghee. Ghee is good after delivery as it helps heal the tissues. Alternatively use olive oil or a mild vegetable oil that will not overpower the flavours of the dal.
When the ghee has melted, add the tomato garlic paste.
Sauté on low flame for 2-3 minutes till the oil shows at the sides of the mixture. Keep stirring during sautéing so that it does not catch at the bottom of the pan.
Mash the cooked dal lightly with a whisk or spatula and add to the pan.
Add the pepper and cumin powders. Fresh ground black pepper is best.
Stir well and add salt to taste. I add just a little salt, and then taste the dish at the end, adding more if required.
Bring the masoor dal to a boil on high heat and then simmer on low heat till it begins to boil. Keep stirring as the stew can catch at the bottom of the pan and char.
Once it begins to bubble up again (about 5 minutes), add warm water (maximum one cup) if you want it thinner. The dal will thicken as it cools after cooking.
Check for salt and pepper and add more if required. This is a soft and mild dal and too much of pepper or salt would overpower the taste.
As the dal boils, it will start spluttering and may splash out of the pan, so be careful when stirring or checking it out.
Stir and remove the from the stove.
Garnish with minced coriander leaves and serve it when hot with rice or roti.