8/11/2019 Masoor Dal

1/2

8/16/2014 masoor dal recipe, how to make whole masoor dal or sabut masoor dal

http://www.vegrecipesofindia.com/easyrecipe-print/9027-0/

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

whole masoor dal north indian style

spiced dal made from whole masoor dal/pink lentils

Author: dassanaRecipe type: mainCuisine: north indianServes: 3-4

Ingredients (american measuring cup used, 1cup = 250 ml)

1 cup whole masoor dal2.5 to 3 cups water1 tsp cumin seeds (jeera)1 tsp ginger-garlic paste or crushed ginger-garlic (adrak-lahsun

paste)1 medium onion, chopped

2 medium tomatoes, chopped1 green chili, chopped (hari mirch)1 tsp turmeric powder (haldi) tsp red chili powder (lal mirch powder) tsp punjabi garam masala powderor regular garam masala powder1 tsp crushed kasuri methi (dry fenugreek leaves)2-3 tbsp cream (optional)2 tbsp oila few chopped coriander leaves or some crushed kasuri methi or cream for garnishingsalt as required

Instructions

1. pick and rinse the lentils. if you have time you can soak the lentils for some 30-40 minutes.

2. or else just pressure cook the lentils with 2.5 to 3 cups water till they are cooked soft.3. heat oil for tempering the dal in the pan.4. fry the cumin first. then add the onions.5. now fry till the onions are browned. this is an important step in making this dal.6. you have to brown the onions as the browning gives a lot of flavor and taste to the da l.7. add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.8. add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft.9. finally add all the dry powders, except garam masala powder and kasuri methi. mix well.

10. now add this mixture to the cooked masoor or add the masoor dal to the tempering... whatever suitsyou. mix well and add salt.

11. simmer the da l on a low or medium flame. if the dal is too thick then add some hot water to get theright consistency.

12. mash some dal with your ladle or spoon at the s ides of the pan. this is done to get a creamierconsistency.

13. finally add the cream, punjabi garam masala powder and crushed kasuri methi. stir. sw itch off theburner.

14. the masoor dal is ready to be served with some basmati rice or rotis.15. garnish the masoor dal with kasuri methi or cream or chopped coriander leaves.

Notes

if making masoor dal in a pan:1. soak the masoor dal for 1-2 hours.2. then use more water to cook the dal than what is mentioned in the above recipe. rest a ll instructionsare same.3. amount of extra water needed depends upon quality of the da l. e.g. if the dal is aged then it will takemore time to cook and will also need more water.4. cooking da l/lentils in a pressure cooker is easier and quicker.

http://www.vegrecipesofindia.com/punjabi-garam-masala/http://www.vegrecipesofindia.com/punjabi-garam-masala/

8/11/2019 Masoor Dal

2/2

8/16/2014 masoor dal recipe, how to make whole masoor dal or sabut masoor dal

http://www.vegrecipesofindia.com/easyrecipe-print/9027-0/

Nutrition Information

Serving size: 3-4

Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/whole-masoor-dal-recipe-north-indian-style/