Masoor Dal, also known as red lentils, is a popular and nutritious ingredient in Indian cuisine. It’s a type of lentil that is often used to prepare a variety of dishes, including dals, soups, and stews.
Masoor Dal lentil also known as Dhuli Masoor Dal in hindi.Masoor Dal is a good source of plant-based protein, fiber, iron, and various vitamins and minerals.
you can enjoy it with Rice,Indianflat Bread(Roti,Naan,Pratha,Naan),Pickel,Salad,
Spoon of Ghee.
Masoor Dal Recipe | The Red Lentil Elixir of Indian Cuisine|
Description
Masoor dal, also known as red lentils,These lentils have a rich earthy flavor and cook relatively quickly compared to other lentil varieties. Masoor dal is a popular ingredient in Indian cuisine and is used to prepare a variety of dishes, including dal (lentil soup), stews, and side dishes.Masoor dal is known for its creamy texture when cooked. When prepared, it tends to break down and become soft, creating a smooth and velvety consistency. This makes it an excellent choice for dishes like dal, where a creamy and comforting texture is desired. The earthy flavor of masoor dal also pairs well with a variety of spices, enhancing the overall taste of the dish. Whether used in soups, stews, or as a side dish, the creaminess of masoor dal adds a delightful element to the culinary experience.
Ingredients
For Stove Pressure Cooker
Instructions
Cook Masoor Lentil
-
Rinse and soak
Wash the Masoor Dal under running water until the water runs clear. Drain and set it aside. You can soak it for 30 minutes.
-
Boil Masoor Dal
Drain the soaked Masoor Dal and add it to the pot. Combine with 3 cup of water.
Add Turmeric and salt.
-
Pressure Cook
- Pressure cook for 2 to 3 whistles on medium heat until the lentils become soft.
- Let the pressure drop naturally in the cooker, and then only open the lid.
Sautéing(Tempering) For Masoor Dal
-
Add Oil
In a large pan or skillet, heat a mixture of oil and butter or ghee over medium heat.
-
Add Cumin Seed and Onion
- Add cumin seeds, and let them sizzle.
- Add the finely chopped onions, and sauté until they become golden brown.
-
Add Tomato
- Stir in the chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture. This might take around 10-15 minutes.
- Add green chilies, and cumin powder, coriander powder, red chili powder, and salt. Mix well, if using. Sauté for a few minutes.
-
After Tempering (Tadka)
when oil Get seprated from Sauting it means our sauting is ready to add lentil.
Make Masoor Dal
-
Combine Dal with Tempering
Once the dal is cooked, add the dal to the prepared tadka and mix well.
-
Simmering
Let the dal simmer for a few minutes on low heat to allow the flavors to meld.
-
Garnishing
Garnish with fresh coriander leaves.
-
Serve
Your masoor dal is ready to be served! It goes well with steamed rice or Indian bread like chapati or naan.
Your masoor dal is ready to be served! It goes well with steamed rice or Indian bread like chapati or naan.
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Potassium 860mg25%
- Total Carbohydrate 40g14%
- Dietary Fiber 12g48%
- Sugars 8g
- Protein 15g30%
- Folate 320 mcg
- Phosphorus 280.01 mg
- Magnesium 80 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Known Variations: There’s not much of a red carpet event for variations, but there are different types of Masoor Dal. Brown Masoor Dal is whole and keeps its shape, while the split red Masoor Dal turns into a delicious mush when cooked.
When to Eat: Think of Masoor Dal as your mealtime companion. It’s perfect for lunch or dinner. You can enjoy it as a simple dal, or it can be part of a more complex recipe like a lentil soup.
Best Season to Prepare: It’s an all-season superstar. No need to wait for the perfect moment. Whether it’s raining, sunny, or snowy, Masoor Dal is ready to hit your plate.
Native Region: It’s like a local celebrity all across India, from North to South and East to West. Everyone loves Masoor Dal.
Precautions: When preparing Masoor Dal, the only thing you need to be cautious about is not overcooking it. You want it mushy, but not mush-paste. Keep an eye on it!
“Masoor Dal: Har khaane mein chhupi swaad ki kahani! 🥣❤️
#GharKaKhana”
