A Taste of Burma: Masoor Dal and More Lentil Delights

Lentils and dal are essential staples in my kitchen, celebrated globally (PERTH CULINARY EXPERIENCES) for their versatility and nutritional value. These legumes are always stocked in my pantry, used widely in kitchens worldwide and cherished in South Asian cuisine for their protein, fiber, and nutrients (CHANDIGARH URBAN MARVELS). In Myanmar, they have been integral to Indian communities since ancient times, their presence strengthened during the British colonial era with significant settlements in Yangon and Mandalay. While exploring Myanmar, I unexpectedly encountered samosas with dal gravy - a delightful fusion of Indian and Burmese flavors that thrilled my adventurous foodie spirit. 

(MYANMAR  -  ACROSS THE BORDER FROM MAE SAI) 

Cooking dal curries and gravies has long been a passion at home, and before I share my recipe for Burmese dal gravy using masoor dal, I invite you to explore other dishes you can create with lentils.

(Masoor Dal)

Each recipe I share is a product of my creativity, offering a unique twist that sets my cooking apart and adds deliciousness to every dish (OSAKA JAPAN WINS).

Burmese Masoor Dal
Ingredients
1 ½ cups masoor dal, rinsed
6 shallots, smashed
1/2 teaspoon turmeric powder
Water, as needed
Salt, to taste

For Tempering
2 dried chilies - break into pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
Fresh coriander leaves, chopped
Lime juice, to taste
2 tablespoons coconut oil

Method
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. 
Temper until fragrant.
Add the chopped coriander leaves and stir well.
Pour the tempered mixture into the cooked dal and mix thoroughly.
Add lime juice to taste and stir again.

Dal Maharani
Ingredients
1 cup toor dal (soaked for an hour)
1 bay leaf (torn into pieces)
2 cinnamon sticks
1 star anise
3 cloves
3 shallots, thinly sliced
5 garlic cloves, peeled and smashed
1/2 inch ginger, peeled and smashed
1/2 tablespoon turmeric powder
2 tablespoons ghee
Fresh coriander leaves, chopped
Salt to taste

Method
In a pot, combine soaked toor dal, ginger, garlic, turmeric powder, and enough water to cover the dal.
Bring to a simmer and cook until the dal is soft and the ingredients form a thick gravy.
Once cooked, remove from heat and set aside.
In a separate pan, heat ghee over medium heat.
Add thinly sliced shallots and fry until they turn slightly crispy.
Add bay leaf, cinnamon sticks, star anise, and cloves to the pan.
Quickly stir for a few seconds until fragrant.
Transfer the fried spices and shallots into the pot of dal gravy.
Add chopped coriander leaves and stir well to combine.
Adjust salt to taste and simmer for a few more minutes to let the flavors meld together.

Pumpkin Infusion: Enhancing Traditional Dal Dishes

Did you know you can elevate classics like Burmese Masoor Dal or Dal Maharani by adding pumpkin? The tender texture and subtly sweet, earthy flavor of pumpkin bring a new dimension to these dishes.

 

We enjoyed Pumpkin Dal paired with a refreshing Indian-style no-cook carrot yogurt salad and flavorful brinjal masala for lunch.

Thakkali Keerai/Tomato Spinach Dal
Ingredients
1 cup toor dal (soaked to soften)

1/2 tablespoon turmeric powder

5 garlic cloves, peeled and smashed

5 shallots, peeled and smashed

1 bunch thakkali keerai (tomato spinach), roots removed and sliced (Nava’s Zen Grown)

1/2 cup coconut milk

1 bay leaf, torn

1 teaspoon black mustard seeds

1 red chili, sliced

2 tablespoons oil

Salt to taste

(Nava's Zen Grown Tomato Spinach)

Method
In a pot, combine soaked toor dal, turmeric powder, garlic, shallots, and enough water to cover the dal. Simmer until the dal is soft.
Add the sliced tomato spinach to the pot and simmer until the spinach is softened.
Pour in the coconut milk and add salt to taste.
Stir well and set aside.
In a separate pan, heat oil over medium heat.
Add the bay leaf, mustard seeds, and sliced red chili.
Temper until the mustard seeds start to pop.
Pour the tempered spices into the dal mixture and stir to combine.

Palakura Pappu/South Indian Spinach Lentil
Ingredients
1 cup toor dal
1 bunch spinach, roots removed and cut into pieces (Nava’s Zen grown)
1 cup coconut milk
5 garlic cloves, peeled
5 shallots, peeled
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder
Salt to taste

Tempering
1 teaspoon mustard seeds
3-4 sprigs curry leaves (Nava’s Zen grown)
2-3 dried red chilies, cut into pieces
2 tablespoons ghee

(Nava's Zen Grown Spinach)

Method
In a pot, simmer the toor dal with turmeric powder and 2 cups of water until soft.
Add the shallots, garlic, spinach, coriander powder, cumin powder, fennel powder, and salt to the dal.
Gently stir to combine.
Once the spinach becomes soft, pour in the coconut milk and stir again.
In a separate pan, heat the ghee and quickly fry the mustard seeds, curry leaves, and dried red chilies until the mustard seeds start to pop.
Pour the tempered spices into the dal mixture and give it a good stir.