John Myers
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Indian: Masoor Dal, Masala Kanda atPlain Paratha
The perfect indian: masoor dal, masala kanda atplain paratha recipe with a picture and simple step-by-step instructions.
For the Dal:
- 2 tbsp Oil or ghee (clarified butter)
- 1 tsp Cumin seeds
- 8 piece Curry leaves
- 1 piece Bay leaf
- 1 medium sized Onion
- 1 thumb Ginger
- 3 Toes Garlic
- 0,5 tsp Garam Masala
- 0,5 tsp Turmeric
- 0,25 tsp Chilli flakes
- 1 Knife point Asafoetida
- 1 medium sized Tomato
- 1 tsp Salt
- 125 g Red split lentils
- 500 ml Water
- 1 slightly heaped tsp Fenugreek leaves
- 1 tbsp Lemon juice
- 1 tbsp Chopped coriander leaves
For the layered bread:
- 250 g Chapati flour
- 1 pinch Salt
- 130 -170 ml Water
- Oil or ghee
For the seasoned onion:
- 1 medium sized Red onion
- 0,25 tsp Cumin seeds
- 1 pinch Chilli flakes
- 0,25 tsp Chat Masala
- 0,25 tsp Black pepper
- 0,5 tsp Kala Namak (black salt)
- 1 tsp Chopped mint
- 1 tsp Chopped coriander
- 1 tbsp Lemon or lime juice
The Dal:
- Peel and finely chop the onions.
- Heat the oil in a pan and fry the cumin seeds, curry leaves and bay leaf over medium heat until the cumin seeds are golden.
- Add the onion cubes and fry slowly until golden brown.
- Peel the ginger and garlic, remove the seedlings from the garlic and rub both over the fine grater.
- Dice the tomato.
- When the onions are nice and golden brown, add the ginger and garlic, cook for 10-15 seconds until the garlic no longer smells raw. Add all the spices and mix well. Let the heat stand briefly.
- Add tomato and reduce heat. Simmer with the lid closed until the tomato is soft and the oil has settled. Stir briefly every now and then.
Prepare the shift bread:
- While the tomatoes are cooking, you can prepare the dough for the layered bread very well.
- Put the flour and salt in a bowl and add 130 ml of water. Knead everything until you can see whether there is still water missing. Gradually add a little water. Not too much, the dough shouldn’t stick, but should be nice and smooth. How much water you need depends on the quality of the flour, there are big differences.
- Cover the finished dough and set it aside
Continue with the Dal:
- When the oil has clearly settled, mix in the salt and lentils and add the water. Stir well, bring to the boil, reduce the heat and simmer with the lid closed for about 20 minutes. Stir in between.
The seasoned onion:
- In the meantime, let’s take care of the little onion salad.
- Peel and quarter the onion lengthways, cut into thin strips and place in a bowl.
- Grind the cumin seeds in a mortar, add the other spices and the salt (Kala Namak) and rub everything together well.
- Chop the mint and coriander, add all the ingredients to the onions and mix well. .. Put the lettuce aside and let it steep.
Again to the Dal:
- After 20 minutes, check whether the lentils are done, let simmer a little longer if necessary. If you like, you can mash the lentils with the potato masher, this will make the dal particularly creamy.
- Rub the fenugreek leaves between the palms of your hands and let them trickle into the pan, mix in, simmer for a minute and then set aside, covered.
The shift bread:
- Let a large pan get hot over medium heat.
- Divide the dough into four portions.
- Twist a portion of dough into a ball, press flat and turn in flour. Roll out into a large flatbread, brush with oil / ghee and fold in half. Do this until you have an eighth in front of you.
- Turn in flour and roll out into a triangular flat cake.
- Bake on both sides in the pan and keep warm in a clean tea towel.
- Proceed in the same way with the remaining 3 balls of dough.
We are on the home stretch:
- Place the dal on the switched off hotplate where the bread was baked beforehand, the residual heat is enough to get it really hot again.
- Fold in lemon juice and chopped coriander.
- Serve Dal with the seasoned onion and layered bread. Possibly add a Schnitzer lemon.
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