Masoor dal , both split and whole , is most favorite of any dal at home. My kids love masoor ki dal in any form. I remember how maa would skillfully made these guttes from masoor dal. Original gutte ki sabzi is made with chickpea flour but then maa had her own variations which takes little effort making it special. Papa would sneak inside the kitchen and eat up few gutte. Maa , smart always had two portions , one in hiding coz she knew of the thefts before she could finish making the complete dish.
1 cup soaked split masoor dal
2-3 green chillies
2 large onions coarsely ground
1 teaspoon finely chopped ginger
1 large tomato finely chopped
2 tablespoon coriander powder
1 teaspoon red chilli powder
1 teaspoon tumeric
1 teaspoon garam masala
1 teaspoon roasted cummin powder
1 teaspoon zeera
Pinch of hing
1 teaspoon lemon juice
3-4 tablespoon oil
Salt to taste
1-2 cups of water according to desired consistency.
Coriander leaves for garnish
Grind the soaked masoor dal along with one green chilly , a teaspoon of salt and pinch of hing.
In a non-stick pan add 1 tablespoon of oil and cook the ground dal to bring it to dough consistency.
Roll in cylindrical shape when it’s hot enough to handle.Cut in desired thickness (1.5cm).
Heat 2-3 tablespoon oil. Crackle zeera followed by slit green chillies and ginger. Add onion and salt to fasten the frying process. (Remember salt in gutte).In the meanwhile make a paste of listed dried masala using little water ( don’t add garam masala). Once onion is almost brown add the masala paste and fry until little oil starts emerging. Add tomatoes and little water again to mishmash well. Cook until oil separates. Add water and cook until almost the desired consistency has arrived. Add the gutte and cook it fr 3-5.mins. Add garam masala , coriander leave and 1 teaspoon of lemon juice.
Serve it with any Indian flat bread.