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A comforting and simple red lentil dal from Odisha, tempered with the unique five-spice blend called pancha phutana. This light and flavorful dal is a staple in every Odia household and comes together in under 30 minutes.
For 4 servings
Wash the masoor dal under running water until the water runs clear. Soak it in fresh water for 15-20 minutes. Drain the water before cooking.
In a pressure cooker, add the drained dal, 4 cups of water, turmeric powder, and salt. Secure the lid and cook on medium heat for 2-3 whistles, or about 10-12 minutes. Turn off the heat and let the pressure release naturally.
Once the pressure has settled, open the cooker and whisk the dal gently to get a smooth, uniform consistency. If it's too thick, add a little hot water.
Prepare the tempering (tadka).
A comforting and simple red lentil dal from Odisha, tempered with the unique five-spice blend called pancha phutana. This light and flavorful dal is a staple in every Odia household and comes together in under 30 minutes.
This odia recipe takes 30 minutes to prepare and yields 4 servings. At 275.8 calories per serving with 13.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Pour this tempering mixture into the cooked dal. Add the optional sugar. Mix everything well and let the dal simmer on low heat for 5 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves. Serve the Masura Dali hot with steamed rice.
This recipe is naturally vegan as it uses mustard oil for tempering. Ensure no ghee is added at the end.
To make a Jain version, omit the onion, garlic, and ginger. Increase the amount of asafoetida and add more tomatoes for a robust base.
For a healthier twist, reduce the oil to 1 tablespoon and add finely chopped vegetables like carrots, spinach, or bottle gourd to the dal while pressure cooking.
If you're short on time, you can skip soaking the dal. Just wash it well and add an extra half cup of water to the pressure cooker. Cook for one additional whistle.
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