Friday, September 25, 2020

Burmese Masoor Dal. Burmese Dal Gravy.

Dal, or dhal. However you want to spell. Dal. One of the family members of legumes. Dal. Without a doubt, synonymous for Indian cooking, including for Nava K's Indian household cooking and I know that, dal is an appreciated ingredient for other types of cuisines as well. My dal recipes? Aha! Tadaa! Here we go (Udupi Sambar, Palakura Pappu, Andra Sambar & Punjabi Sabut Moong Dal). What about dal in Burma, now known as Myanmar? Absolutely. Down the memory lane of Indians from India and spreading their dal cultural cooking heritage in Myanmar. The question now is? How do I know about Burmese Masoor Dal? Hah! Been there. Done it. Been to Myanmar, and have tasted their dal dishes. My story. This is my story. My Burmese or Myanmar food story, alongside my dal cooking story (Mulligatawny Soup, Tanni Saar & Dal Rice). By the way, for your information. This Masoor Dal Gravy. Sure. Must be regarded as a close cousin, to the varies types of Indian Dal Curries or Gravies (Fish Sambar, Palak Sambar, Bitter Gourd Sambar, Drumstick Sambar, Simple Sambar & Mysore Sambar). Pretty much? Obviously? Of course. Like I have told you? The influence of Indians from India and spreading their dal cooking skills and knowledge, once and after they step foot in Myanmar back then. Alright. Shall we get to the recipe now please. We shall and, until the next pitching of mine, take care everyone. 

Ingredients A)

1 ½ cups masoor dal – rinse 
6 shallots – smashed/bashed 
Some turmeric powder 
Water as needed (for as much gravy you want) 

For tempering 
Some dried chillies 
1 tsp ginger paste 
1 tsp garlic paste 
1 tsp mustard seeds 
1 tsp cumin seeds 
Some coriander leaves 
Lime juice (as needed) 
Salt to taste 

Simmer together ingredients all ingredients listed in A.  
Simmer to soften dal. 
Add salt. 
Keep aside 
Now, heat coconut oil.
Add cumin seeds, mustard seeds, ginger paste and garlic paste. 
Add coriander leaves. 
Tip into dal mixture. 
Pour lime juice and stir.  



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