whole masoor dal recipe – one of the easy and breezy dals i make at home is from sabut masoor – whole lentil dal (brown-skinned lentils which are orange inside).
this sabut masoor dal recipe is how we prepare at home. the dal is not thin nor thick but has a medium consistency. adding cream is optional but it does enhances the taste of the masoor dal.
the masoor dal can be relished with rice, rotis or even bread. you can also just have it plain like a soup.
the photos are also quick shots that i took. most of the food pics i take are always quick pics with minimal or no styling as the hubby is always waiting… i will have to keep him waiting more if i click photos lazily and keep on changing the styling and the angles.
so there i add the dal or curry in the bowl and just take some shots manually. thats it….. in two to three minutes i have captured the food pics 🙂
whole masoor dal recipe below:
- 1 cup whole masoor dal
- 2.5 to 3 cups water
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon ginger-garlic paste or crushed ginger-garlic (adrak-lahsun paste)
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1 green chili, chopped (hari mirch)
- 1 teaspoon turmeric powder (haldi)
- ½ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon punjabi garam masala powder or regular garam masala powder
- 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 2 to 3 tablespoon cream (optional)
- 2 tablespoon oil
- a few chopped coriander leaves or some crushed kasuri methi or cream for garnishing
- salt as required
pick and rinse the lentils. if you have time you can soak the lentils for some 30-40 minutes.
or else just pressure cook the lentils with 2.5 to 3 cups water till they are cooked soft.
heat oil for tempering the dal in the pan.
fry the cumin first. then add the onions.
now fry till the onions are browned. this is an important step in making this dal.
you have to brown the onions as the browning gives a lot of flavor and taste to the dal.
add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.
add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft.
finally add all the dry powders, except garam masala powder and kasuri methi. mix well.
now add this mixture to the cooked masoor or add the masoor dal to the tempering... whatever suits you. mix well and add salt.
simmer the dal on a low or medium flame. if the dal is too thick then add some hot water to get the right consistency.
mash some dal with your ladle or spoon at the sides of the pan. this is done to get a creamier consistency.
finally add the cream, punjabi garam masala powder and crushed kasuri methi. stir. switch off the burner.
the masoor dal is ready to be served with some basmati rice or rotis.
garnish the masoor dal with kasuri methi or cream or chopped coriander leaves.
if making masoor dal in a pan:
1. soak the masoor dal for 1-2 hours.
2. then use 4 to 4.5 cups more water to cook the dal. then follow the recipe.
3. amount of extra water needed depends upon quality of the dal. e.g. if the dal is aged then it will take more time to cook and will also need more water.
4. cooking dal/lentils in a pressure cooker is easier and quicker.
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