Masala Dal

A combination of four lentils makes this lentil special.

Ingredients:

• ¼ cup dhuli moong dal (split skinned green gram)
• ¼ cup dhuli urad dal(split skinned black lentil)
• ¼ cup chana dal ( split skinned bengal gram)
• ¼ cup arhar dal (pigeon pea)
• 1 tsp turmeric powder
• Salt to taste
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 1 tsp garam masala powder

Masala

• 1 bay leaf
• 1 small piece of cinnamon
• 4 cloves
• 1 brown cardamom
• 2 dry red chilies
• Pinch of asafetida
• ½ tsp mustard seeds
• 1 medium onions finely chopped
• 1 tsp ginger grated
• 1 tsp garlic paste
• 1 medium tomato finely chopped
• 2 green chilies chopped
• 1 tbsp red chili powder
• 3 tbsp ghee (clarified butter) or oil

Garnishing

• 2 tbsp chopped coriander leaves
• Sliced onion
• Dollop of butter

Method:

• Wash all dals together and soak for 10 minutes.
• After 10 minutes, put dals in a pressure cooker. Add 4 cups of water, one tbsp of cooking oil, salt and turmeric powder. Cover the pressure cooker and set on high flame. After the first pressure release, turn off the flame and open the pressure cooker when it is cool.
• Stir the boiled lentils well to blend into a smooth consistency. If it is too thick, add some warm water and stir until the consistency is right.
• While lentils are being cooked, prepare masala for dal. Heat ghee in a frying pan. Add mustard seeds. When they stop spluttering add dry red chili, asafetida, bay leaf, cinnamon, cloves, and cardamoms; fry for few seconds. Add onions and fry (stirring constantly) until golden brown.
• Now add ginger and garlic paste and fry till it is pink. Stir in chopped green chilies, tomatoes, red chili powder and salt; turn heat to low and continue cooking until the tomatoes turn into a mush (stirring constantly so that tomato mixture doesn't stick). Masala is ready.
• Pour this masala over dal. Put it on slow heat and let it simmer for 5-6 minutes. Add garam masala powder, chopped coriander leaves and lemon juice.
• Take out in a serving dish. Pour hot butter over dal.
• Garnish with chopped coriander leaves.
• Serve with hot crispy Tandoori Roti or Nan, Sabji, Raita and Salad.

Do You Know?

There are two causes of Flatulence (excess gas in the digestive tract): one is increased intake of gas (aerophagia), for example, from air you swallow; second is increased production of gases like hydrogen and carbon dioxide, as certain undigested foods are broken down by harmless bacteria normally found in your colon.

Aerophagia can occur with improper swallowing while eating or even unconscious swallowing of air out of habit. Activities that cause you to swallow air include rapid drinking, chewing gum, use of tobacco products, sucking on hard candy, drinking carbonated beverages etc.

Foods that produce gas in one person may not cause gas in another. Some common bacteria in the large intestine can destroy the hydrogen that other bacteria produce. The balance of the 2 types of bacteria may explain why some people have more gas than others.