Masoor Mussalam is a whole unhusked lentil cooked to perfection with spices , yoghurt and ghee . It is cooked in Awadhi Dum Style.
Masoor Mussalam is a delicious dal that I had cooked while we did our Flatbread Theme . While we did the Flatbread Theme , I had served these breads along with their suitable accompaniments , and landed up making Thalis . Since the Thali’s were elaborate , I have not had the chance to post all the recipes . With the April Mega Marathon being postponed we decided to post this month from our drafts . So I shall be posting Awadhi Recipes this week .
Musallam means whole . We hear of dishes like Gobhi Musallam , Chicken Musallam , Arbi Musallam . All these dishes are cooked whole . When we talk of Masoor , the split , salmon pink masoor dal has gained it’s popularity in recent times in India . The whole one is still not very popular in most Indian communities . I recall my grandmother saying “ this is a Muslim Dal ‘ . As a kid I did not understand , but now I understand what she meant . There are different foods which gain popularity over others in different communities and hence are named accordingly .
The whole Masoor is full of proteins and a bowl of this dal with some rice or roti is truly satisfying . The dal is quick to prepare and can be classified as one of the exotic dals to be served in parties . Ghee plays an important part in cooking the whole Masoor , it enhances its taste to a great level . The Awadhi preparation was prepared in the Kitchens of Nawabs in the Mughal Era .
I prepared this Masoor Musallam for Awadhi Thali along with numerous dishes like Subz e noor chashan , Sheermal . The Dal was really appreciated and paired well with both roti and rice . So let’s check the recipe for it .
1 cup whole masoor
1 onion , sliced
1 tomato , chopped
2-3 green chillies , slit into two
2 tbsp ghee / oil
1 bay leaf
1 tsp cumin seeds
4 cloves garlic, chopped
1” ginger , finely chopped
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
Coriander leaves for garnish
Wash and soak the masoor dal for 2-3 hours .
Pressure cook the dal with salt and turmeric for 2-3 whistles and then simmer and cook for 5-7 minutes .
Open the cooker after the pressure has been released .
Mash the dal lightly .
Heat ghee / oil in another pan .
Add bay leaf , cumin seeds . Let the seeds crackle .
Add chopped garlic , chopped ginger , slit green chillies . Sauté till garlic starts to change colour .
Add onions and cook till translucent .
Add chopped tomatoes, red chilly powder , coriander powder , turmeric powder and garam masala .
Simmer , cover and cook till the tomatoes are mushy .
Add the boiled dal and 1/2 cup water .
Simmer and cook for 5-7 minutes .
Serve garnished with coriander leaves .
Let’s check some more Dals from this cuisine –
- 1 cup whole masoor
- 1 onion sliced
- 1 tomato chopped
- 2-3 green chillies slit into two
- 2 tbsp ghee / oil
- Pinch asafoetida
- 1 bay leaf
- 1 tsp cumin seeds
- 4 cloves garlic chopped
- 1 ginger finely chopped
- 1 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- leaves Corianderfor garnish
- Wash and soak the masoor dal for 2-3 hours .
- Pressure cook the dal with salt and turmeric for 2-3 whistles and then simmer and cook for 5-7 minutes .
- Open the cooker after the pressure has been released .
- Mash the dal lightly .
- Heat ghee / oil in another pan .
- Add bay leaf , cumin seeds . Let the seeds crackle .
- Add chopped garlic , chopped ginger , slit green chillies . Sauté till garlic starts to change colour .
- Add onions and cook till translucent .
- Add chopped tomatoes, red chilly powder , coriander powder , turmeric powder and garam masala .
- Simmer , cover and cook till the tomatoes are mushy .
- Add the boiled dal and 1/2 cup water .
- Simmer and cook for 5-7 minutes .
- Serve garnished with coriander leaves .