Friday, September 25, 2020

Burmese Masoor Dal. Burmese Dal Gravy.

Before I visited Myanmar, I was already aware of the deep-rooted history of Indians in the country. So, it was no surprise when I encountered Indians at a street bazaar in Yangon. Despite my colored hair and knee-length pants, some of them recognized me as Indian and tried to start a conversation in Tamil. I nodded and smiled but didn't engage much, being cautious since those three people were males and I was alone, with my two travel companions busy shopping elsewhere in the bazaar.

While exploring the bustling streets, I was drawn to the food stalls. Though my friends were hesitant because the street stalls were not in their best condition, I decided to try a Burmese samosa drenched in a delicious lentil curry. The flavors of that lentil curry lingered in my mind long after, inspiring me to create my own version. Here comes my version of Burmese Masoor Dal/Burmese Dal Curry.

1 ½ cups masoor dal, rinsed
6 shallots, smashed
1/2 tsp turmeric powder
Water, as needed
Salt, to taste

For Tempering

2 dried chilies

1 tsp ginger paste

1 tsp garlic paste

1 tsp mustard seeds

1 tsp cumin seeds

Fresh coriander leaves, chopped

Lime juice, to taste

2 tbsp coconut oil



In a pot, simmer the masoor dal, smashed shallots, turmeric powder, and enough water to cover the dal until it is soft.

Add salt to taste, stir, and set aside.

In a separate pan, heat the coconut oil over medium heat.

Add the dried chilies, ginger paste, garlic paste, mustard seeds, and cumin seeds. Quickly temper these ingredients until they become fragrant.

Add the chopped coriander leaves and give it a good stir.

Pour the tempered mixture into the cooked dal and mix well.

Add lime juice to taste and stir again.



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