Masoor dal is a type of lentil that I found at the supermarket here. We use lentils in one way or the other in our daily meals and this is one type that I have not used much and have just begun experimenting. I like that these lentils hold up their shape after cooking and they have a nice earthy taste. The flavoring comes from the various spice powders used and we had the lentil gravy with a simple fried rice. Off to the recipe.
Whole Masoor Dal

Tasty lentils simmered with spices.
Ingredients:
- lentils - 1 cup - soaked for 30 minutes
- water - 3 - 4 cups (divided)
- chilly powder - 1/2 tsp
- coriander powder - 2 tsp
- cumin powder - 1 tsp
- oil - 1 1/2 tsp
- cumin seeds - 3/4 tsp
- onion - 1/2 cup - chopped
- ginger-garlic paste - 2 tsp
- tomatoes - 3/4 cup - chopped
- salt - to taste
- cilantro - to garnish
Instructions:
Cook the lentils with chilly powder, coriander powder, cumin powder and enough water.
Heat oil and add cumin seeds. Add onion and ginger-garlic paste; when onions are cooked add the tomatoes. When tomatoes turn mushy add the cooked lentil mixture and salt. Add more water if needed.
Simmer for about 6 - 8 minutes and garnish with cilantro. Serve with rice or roti.
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Pictorial
1. Take lentils, water (as needed), chilly powder, coriander powder and cumin powder in a vessel and cook until lentils are done. I used a pressure cooker.







Tasty side dish ready.

My favorite dal.