Masura Dali
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).
- Heat mustard oil in a small pan or tadka pan over medium heat until it's slightly smoking.
- Add the dried red chilies and pancha phutana. Let the seeds splutter, which should take about 30 seconds.
- Add the asafoetida, followed by the minced garlic and grated ginger. Sauté for about a minute until fragrant.
- Add the chopped onions and green chilies. Cook until the onions turn soft and translucent, about 3-4 minutes.
- Finally, add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil gives this dal its authentic Odia flavor, but you can use any neutral vegetable oil if you prefer.
- 2Pancha Phutana is the soul of this dish. If you don't have a pre-made mix, use equal parts of mustard, cumin, fennel, and nigella seeds, and a slightly smaller amount of fenugreek seeds.
- 3Don't overcook the dal in the pressure cooker, as masoor dal cooks very quickly and can turn into a paste.
- 4For a richer flavor, you can add a tablespoon of ghee at the end before serving.
- 5The consistency of the dal can be adjusted with hot water. Add more for a thinner dal or simmer longer for a thicker one.
Adapt it for your goals.
Vegan
This recipe is naturally vegan as it uses mustard oil for tempering. Ensure no ghee is added at the end.
jainJain
To make a Jain version, omit the onion, garlic, and ginger. Increase the amount of asafoetida and add more tomatoes for a robust base.
healthyHealthy
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.
quickQuick
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.