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.
2. Lentils are cooked.
3. Heat oil and add cumin seeds followed by onion and ginger garlic paste.
4. Onions are cooked.
5. Add the tomatoes and cook until it turns mushy.
6. Add the cooked lentils and salt. Add more water if needed.
7. Simmer for about 6 - 8 minutes and turn off the stove. Garnish with coriander leaves.
Tasty side dish ready.
Enjoy!
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My favorite dal.