An easy yet healthy (as always) entry from Anusuya’s kitchen. She insisted that I not call it a Maharashtrian Dal as she isn’t really sure if this is authentic Maharashtrian, but given that it tastes better than the the dals I’ve tried and the fact that it required “Goda Masala”, a must spice ingredient in authentic Maharashtrian cuisine – these were reasons enough for me to give it the original name. I’m adding the quotes just for her sanity:). This is an easy recipe as it calls for red gram dal and Rotel..once again, a creative twist to an otherwise common dish, true to Anusuya’s kitchen.
1 cup red lentils (masoor dal)
4 cups water
1 can Rotel (mild or medium)
1/2 tsp Goda Masala (this was a generous contribution from Anusuya’s kitchen)
1/2 tsp cumin powder
1/2 tsp coriander powder
2-3 green chilies (optional)
1 small red onion
Curry leaves – a few
Oil – 1 tsp
1. Boil the red lentils in about 3 cups water in a saucepan, till the lentils are cooked.
2. Add a can of Rotel.
3. In a small frying pan, add a tsp of oil. When the oil gets hot, add finely chopped onion, the cumin powder, coriander powder, goda masala, curry leaves. Fry till the onions get transparent. You may also add chopped green chilies for extra spice.
We had it for lunch with some hot quinoa and aloo methi (potato with fenugreek leaves). Finger-licking good!