I am running out of goda masala! I’ll have to make up a new batch soon. I have been meaning to try masoor dal with this masala and I finally got the chance. This was dish number 3 for our dinner party last night. I found the masoor dal to be a little gooey compared toor dal. I was surprised that it turned yellow after cooking (it starts out orange). I won’t probably keep it on hand since we have so many kinds of dal, but it is a great dal to use if you don’t have a pressure cooker as it cooks very fast!
I cooked this dal for the first time quite a quite a while ago, first using toor dal and then using moong dal. I have looked everywhere and I can’t find a recipe that looks like the one I based mine on! In general though, I usually use multiple recipes and modify them to suit our tastes.
Goda masala gives this dal such wonderfully rich taste, yet it is still light. It is a more complicated dal with more ingredients than the other dals we generally cook.
2 cups masoor dal (you can also use toor dal or green moong dal)
1 tablespoons oil
1-2 onions sliced thinly
2-3 green chilis chopped
1 teaspoon tumeric
1/4 teaspoon chili powder
Kokum soaked in hot water (I just microwave this for a minute or two and drain liquid into the dal)
Chunk of jaggery
2 tablespoons goda masala
1/2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin
7-8 curry leaves
- Pressure cook the dal until soft (~4 minutes after first whistle for masoor, ~8 for toor, ~10 for green moong).
- If you want to be good about limiting the number of pans to wash, take out the dal and wash the pan.
- Heat 1 tablespoon oil and add the sliced onions and saute until translucent and browned, adding the chilis half way through.
- Add tumeric, chili powder, and stir for a couple of minutes.
- Add dal, water, kokum water, jaggery, goda masala, and salt and cook to desired consistency.
- In a tadka or other little pan, heat the remaining oil and temper the mustard seeds, cumin and curry leaves.
- Add tempering to dal, stir and simmer for a few more minutes.