An easy yet healthy entry from Anusuya’s kitchen, as always. She insisted that I not call this Maharashtrian Dal, since she isn’t entirely sure how authentic it is. However, given how good it tastes—and the fact that it uses goda masala, a staple spice in traditional Maharashtrian cooking—I felt justified in keeping the name. I’ve added the quotation marks purely for her peace of mind.

This is a wonderfully simple recipe that uses red lentils (masoor dal) and Rotel, adding a creative twist to an otherwise familiar dal. That balance of simplicity with small, thoughtful variations is very much characteristic of Anusuya’s cooking.

Ingredients

  • Red lentils (masoor dal) – 1 cup
  • Water – 4 cups
  • Rotel (mild or medium) – 1 can
  • Goda masala – 1/2 tsp
    (A generous contribution from Anusuya’s spice stash)

  • Cumin powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Green chilies – 2 to 3 (optional)
  • Red onion – 1 small, finely chopped
  • Curry leaves – a few
  • Oil – 1 tsp

Method

1. Boil the red lentils in about 3 cups of water in a saucepan until they are fully cooked and soft.

2. Add the can of Rotel to the cooked lentils and mix well.

3. In a small frying pan, heat 1 teaspoon of oil. Once hot, add the finely chopped onion, cumin powder, coriander powder, goda masala, and curry leaves. Sauté until the onions turn translucent.

4. If you prefer extra heat, add finely chopped green chilies at this stage.

5. Add this tempering to the lentils and mix well. Adjust salt if needed.

We had this dal for lunch with hot quinoa and aloo methi (potatoes cooked with fenugreek leaves). Simple, comforting, and deeply satisfying.

You can send the next attachment whenever you’re ready, and I’ll keep the same structure, tone, and level of polish.