Masoor dal is a brown skinned lentil that is orange on the inside. It is also knows as ‘Kali masoor ki dal’ and is a perfect protein food for vegetarians. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It can be relished with rice, rotis and even breads.
Like its other family members it has a high protein and fiber content and helps in removing bad cholesterol from body. It helps energy levels by restoring calcium and iron content. (Source Internet)
So for the third day of Dazzling Dals for Blogging marathon, I decided to make Masoor Dal as somehow I feel that this Dal does not get its importance :-). It gets hidden with respect to other Dal’s though it is rich source of essential nutrients, so lets get making some Masoor Dal.
This dal at my home is prepared a bit thick, again with a simple tadka of ghee along with tomatoes and a few masala’s. We enjoy it with our Indian Roti/Chapati (flat bread) or rice. Masala Papad is a must along with this dal for us. When I was a child we use to enjoy this Dal with Rice and a bit of sugar. I never liked sugar in my food or main meals but in this one it was a must.
Did you check my other recipes of Dal
Broccoli Toor/Arhar Dal
So here goes the recipe
- 1/2 Cup Saboot Masoor Dal (Whole Brown Lentils)
- 2 Medium size tomato grated/pureed
- 1 tablespoon Ghee/Clarified Butter (can be replaced by oil)
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Coriander Powder
- Salt to taste
- 1/4 teaspoon Red chilly powder (Optional, I have not used)
- 1 green chilly chopped
- 1/8 teaspoon Hing/Asafoetida
- 1/4 teaspoon Jeera/Cumin seeds
- Chopped coriander for garnish
- Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.
- There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
- In a pressure cooker, add ghee.
- Once hot add the hing and Jeera.
- Once Jeera crackles add the tomato puree.
- Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.
- Once the masala is cooked, add the soaked and washed dal.
- Add enough water and pressure cook it until done.
- If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
- Serve it hot with Chapati or Rice along with Masala papad.
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