{"id":1000,"date":"2012-04-17T18:48:28","date_gmt":"2012-04-18T01:48:28","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1000"},"modified":"2012-07-13T09:23:59","modified_gmt":"2012-07-13T16:23:59","slug":"mysoor-dal-w-goda-masala-amti","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mysoor-dal-w-goda-masala-amti\/","title":{"rendered":"Masoor Dal w\/ Goda Masala (Amti)"},"content":{"rendered":"
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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\u00a0gooey\u00a0compared 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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

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2 cups masoor dal (you can also use toor dal or green moong dal)
\n1 tablespoons oil
\n1-2 onions sliced thinly
\n2-3 green chilis chopped
\n1 teaspoon tumeric
\n1\/4 teaspoon chili powder
\nKokum soaked in hot water (I just microwave this for a minute or two and drain liquid into the dal)
\nChunk of jaggery
\n2 tablespoons\u00a0goda masala<\/a>
\nSalt
\n1\/2 tablespoon oil
\n1 teaspoon mustard seeds
\n1 teaspoon cumin
\n7-8 curry leaves<\/p>\n

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  1. Pressure cook the dal until soft (~4 minutes after first whistle for masoor, ~8 for toor, ~10 for green moong).<\/li>\n
  2. If you want to be good about limiting the number of pans to wash, take out the dal and wash the pan.<\/li>\n
  3. Heat 1 tablespoon oil and\u00a0add the sliced onions and saute until translucent and browned, adding the chilis half way through.<\/li>\n
  4. Add tumeric, chili powder, and stir for a couple of minutes.<\/li>\n
  5. Add dal, water, kokum water, jaggery, goda masala, and salt and cook to desired consistency.<\/li>\n
  6. In a tadka or other little pan, heat the remaining oil and temper the mustard seeds, cumin and curry leaves.<\/li>\n
  7. Add tempering to dal, stir and simmer for a few more minutes.<\/li>\n<\/ol>\n