Parsi Style Masoor Dal

Coincidentally a 'Parsi' special was airing on TV when I was deciding on the themes for this marathon and on the spot I got to decide on the dishes for the Parsi theme to my amazement. However it turns out that those recipes were just not destined to appear here yet. Wouldn't it be surreal if everything goes according to the plan in life? Turns out that I had run out of the essential ingredients at the right time. My husband who always ends up buying ten extra things which are not on the list when sent grocery shopping came home this time missing the exact key ingredients I needed. It seems he had decided to get them at the end and forgot and decided that I can do without them. :) Obviously I had to change my plans and went looking for other recipes though we ended up liking the dishes I tried. This delicious Parsi style masoor dal from here is one of them. It is prepared with whole masoor instead of the split orange colored masoor dal and was quite a treat. Parsis use the unique balance of acid and sweetness in their dishes called khattu-mithu as the vinegar - jaggery used in this recipe. This wholesome, nutritious dish goes well with rotis.
 
Ingredients: (4 servings)
1 cup whole lentils (I used whole masoor dal.)
1 tbsp. oil
1 tsp cumin seeds
1 bay leaf
1 cup chopped onion
1 tsp. grated ginger / ginger paste
1 tsp. garlic paste
1/4 tsp. turmeric powder
1/4 tsp. corainder powder
1/2 tsp. cumin powder
1/2 tsp red chili powder (I used more.)
2 tbsp. apple cider vinegar (I used less.)
1 tsp. powdered jaggery (or substitute sugar.)
1/2 cup chopped tomato
Salt to taste
1/4 tsp. garam masala
Minced cilantro to garnish

Method:
* Wash and cook lentils in pressure cooker for 2 whistles, adding 2 cups of water. The lentils must be cooked well but still hold their shape.
* Heat oil in a pan and add cumin seeds and the bay leaf. When cumin starts to sizzle and brown add the ginger, garlic and chopped onion. Fry until the onion turns brown.
* Next add the vinegar, tomatoes, jaggery and salt to the pan. Cook on low flame until the tomatoes turn mushy and the flavors incorporate. (Lentils can be added at this point and can be cooked. I preferred to pressure cook the lentils separately and added the cooked lentils to the tomato - onion mixture.)
* Add the cooked lentils and simmer for a couple of minutes and turn off the stove.
* Garnish with garam masala and cilantro before serving.

This is my post under 'Parsi dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#52.

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