Masoor Kee Daal

[Suvir Saran]

I had a friend come in from India yesterday.  He wanted "ghar kaa khaana" (home food).

I made some safed biryaani (biryaani made with chicken breasts and is all white), burrani (yogurt with sauteed eggplants), masoor kee daal (Indian brown lentils, similar but not same as the middle eastern brown or a darker version of the french green lentils) and some sauteed Srinagar Mushrooms.

He found the Daal sensational.  But that has been my experience with Indian guests.  They come have my daals at home and seem to love them as a whole but the Masoor Daal is  always a huge hit.

Masoor Daal is not cooked in many Indian homes.  It was once called Malikaaye Masoor (Empress of lentils).  The Hindus considered the lentil a Moslem one.  The Moslems that were converted from Hinduism did not know it to begin with so continued to eat the yellow lentils made more commonly.  So this particular lentil (whole brown Masoor Daal) has been rather neglected.  But in Kaayastha homes it is a favored lentel of choice.  Since we were Moslem for all purposes but religious purposes our food is as Moslem as you can get.  

Masoor Daal is a wonderful dark lentil.  Has the creaminess of a dark daal like the Maa Kee Daal (whole urad daal) but without the cream and butter.  So it is very light in fat and yet does not compromise in flavor.

Wondered if any one else knows it... and what is their feedback on it?

[Jinmyo]

Hm. I thought masoor dal (daal) were red lentils? Which are my preferred lentils, by the way. What does "kee" mean, Suvir?

[cabrales]

some sauteed Srinagar Mushrooms

Suvir -- Please describe the taste and appearance of Srinagar mushrooms.  

[Suvir Saran]

The pink lentil is what you get when you dehusk and wash the whole brown masoor daal.  Kee means of.  

Srinagar mushrooms are my version of a recipe from the Srinagar club.  These are sauteed mushrooms.  Onions are wilted with cumin and carom seeds. Then the mushrooms are added and sauteed till they exude all their water and it is dry... add fenugreek leaves at this time and also tomatoes and fry till the contents of the pan are dry again.  A dark stir fry, these are delicious mushrooms and can be served on toast as they would have been at the club.

[Monica Bhide]

I had a friend come in from India yesterday.  He wanted "ghar kaa khaana" (home food).

I made some safed biryaani (biryaani made with chicken breasts and is all white), burrani (yogurt with sauteed eggplants), masoor kee daal (Indian brown lentils, similar but not same as the middle eastern brown or a darker version of the french green lentils) and some sauteed Srinagar Mushrooms.

He found the Daal sensational.  But that has been my experience with Indian guests.  They come have my daals at home and seem to love them as a whole but the Masoor Daal is  always a huge hit.

Masoor Daal is not cooked in many Indian homes.  It was once called Malikaaye Masoor (Empress of lentils).  The Hindus considered the lentil a Moslem one.  The Moslems that were converted from Hinduism did not know it to begin with so continued to eat the yellow lentils made more commonly.  So this particular lentil (whole brown Masoor Daal) has been rather neglected.  But in Kaayastha homes it is a favored lentel of choice.  Since we were Moslem for all purposes but religious purposes our food is as Moslem as you can get.  

Masoor Daal is a wonderful dark lentil.  Has the creaminess of a dark daal like the Maa Kee Daal (whole urad daal) but without the cream and butter.  So it is very light in fat and yet does not compromise in flavor.

Wondered if any one else knows it... and what is their feedback on it?

You are right about it not being well known .. interesting read. I love the texture of the dal. When we make it at home, I like to add a tablespoon of heavy cream and serve it as a hot soup.. it really is quite delightful when there is 30 inches of snow outside!

[Bond Girl]

Suvir,

Would you be willing to share tips on preparing Daal. I love experiementing with daal, but only knows how to make two versions of it. The lemon daal and a spicier tomato daal , both of which are not very authentic Indian. I would love to know how daal is prepared in an Indian home.