Mirch
January 14, 2015, 12:13am
12
Re: Recipe of Masar Daal
I tried making it in a pot last month but it turned out watery. Like the water and the masar were separate even though I made it just as my mom told me. The only difference was that my mom makes it in pressure cooker whereas I still haven’t used pressure cooker for anything so tried in a pot. My mom said mine was “undercooked”. What I did was just boil the masar by adding salt, powdered coriander and spice. Then on the top, added garlic paste fried brown in oil seperately. My mom made the same stuff in pressure cooker few days later and it had a perfect texture and tasted heavenly as always. Mine I had to eat as soup as it was tasty but watery. I think pressure cooker helps blend it well with water giving it that distinct taste.
Patience is a good virtue when you are making something which needs time to cook. All you needed to do was let it simmer for a while , if water gets dried and daal does not get to right consistency then add more water and keep simmering to desired results.