Awadhi Style Whole Masoor Daal By Manzilat Fatima

Since we are working from home, lunch has become the elaborate Bengali complete meal. Naturally, the lazy me looks for short-cut dinner ideas without compromising on taste or nutrition. One evening as I ran out of ideas, I sent an SOS Whatsapp, and was gifted this as reply.

 

 

Manzilat Fatima is a Foodpreneur, Pop Up Specialist, Royal Family’s Awadhi Cuisine Curator, Winner of Best Home Chef Award FBAI 2018. Apart from being a wonderful cook famed for her biryani and kebabs, is a very loving person and a dear friend.

 

 

 

Ingredients:

Group 1

  • Whole red lentil 1 cup
  • Ginger garlic paste 1tsp
  • Coriander powder 1 and 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Turmeric powder 1/2 tsp
  • 1/2 roasted cumin powder
  • Dry mango powder 1 tsp
  • Salt

Group 2 — Tempering

  • Few cloves of garlic
  • dry red chilli
  • ghee

Group 3 — Garnishing
A few mint leaves and ginger julienne.

 

Method:

  • Boil overnight soaked lentils with Group 1 ingredients.
  • Now temper the boiled lentil with ingredients from Group 2.
  • Garnish with a few mint leaves and ginger julienne.
  • Serve with plain rice or rumali roti.
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