Kanda Lasoon Masala is Kolhapuri spicy masala that adds flavour to vegetables, usals, dals etc. The masala is easily available @ the grocers, supermarkets, however I bought it from a foodie friend/ home chef Minal Raibagkar Kamat and yes the masala is simply awesome. Posting a simple, nutritious and delectable spicy dal recipe topped with tempering of kanda lasoon masala and is a delightful variation to the regular dal.
•3/4th cup toor dal/split pigeon peas OR 3 cups cooked toor dal
• 2 1/2 cups water approximately to cook the dal
• 6 garlic cloves(adjust to individual taste)
• 1 green chilly chopped fine
• 1 small onion OR 2 tbsp onion thinly sliced lengthwise
• 1 small tomato OR 1 1/2 tbsp finely chopped
• 5 tsp oil (2 tsp + 3 tsp)
• 1/2 tsp oil to be added while pressure cooking the dal
• 1 tsp cumin seeds (3/4th tsp +1/4th tsp)
• 1/8 tsp asafoetida
• 4 curry leaves
• 1/2 tsp turmeric powder ( 1/8 tsp to be added while cooking the dal and the rest to be added in two stages as mentioned below)
• 3 to 4 tsp kanda lasoon masala( kolhapuri masala)( adjust to spiciness required)
• 1/2 tsp to 1 tsp Kashmiri chilli powder(adjust to taste)
• 1 dry red chilly
• Salt to taste
• Finely chopped coriander leaves to garnish( not shown in pic)
• Rinse toor dal well and soak in water for an hour. Pressure cook the dal along with asafoetida, 1/8 tsp turmeric powder, 1/2 tsp oil and water until pressure is released thrice so that it can be mashed well. After the pressure settles down , remove dal from the cooker and mash it well.Keep aside.
• Heat 2 tsp oil in a pan, add cumin seeds,when they crackle add asafoetida, curry leaves, sliced onion, saute till a little soft not more ( it should be slightly crunchy), then add turmeric powder, tomatoes, the mashed dal and mix well. Add a little water to get the desired and even consistency. The consistency of the dal should be a little thick not watery. Let the dal boil and let it simmer on low flame.
• On the smallest gas burner heat the seasoning pan add 3tsp oil add cumin seeds, when they crackle add dry red chilly, mix well. Then on low flame add finely chopped garlic, saute till golden, immediately add turmeric powder and red chilli powder and kanda lasoon masala taking care that the masalas don’t burn. Saute well, the kanda lasoon masala will release its own oil. Switch off the flame. Pour this tempering on the simmering dal.
• Stir well and bring to a boil so that all the flavours sink into the dal. NOW add salt as required because kanda lasoon masala has its own salt content and it is a little on the higher side. Stir well, switch off the flame. Garnish with coriander leaves.
• Serve piping hot with steamed rice/ jeera rice or even roti.
• Soaking the dal in water reduces pressure cooking time, adding 1/2 tsp of oil to the dal while pressure cooking prevents excessive / minimizes foaming of the dal.
• Adding turmeric powder to the dal while cooking gives a nice colour to the dal.
•3/4th cup toor dal when soaked in water gives approximately 2 cups toor dal, Soaking the dal reduces cooking time. This quantity may vary depending on the variety of dal used.
• The quantity of red chilli powder and kanda lasoon masala to be added depe