Masoor dal in english: A Spiced Lentil Dish

wellhealthorganic.com: Masoor dal in english: Masoor Dal, a delectable spiced lentil dish, pairs wonderfully with rice. This recipe features red lentils cooked with onions, tomatoes, and an array of aromatic spices.

Masoor dal in english

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Vegan
• Difficulty: Moderate

Ingredients

1. For Stovetop Pressure Cooking
2. ½ cup masoor dal or red lentils
3. 1.5 cups water for pressure cooking dal
4. For Making Masoor Dal
5. 2 tablespoons oil
6. 1 teaspoon cumin seeds
7. ⅓ cup chopped onions
8. 2 to 3 garlic cloves, crushed or finely chopped
9. 1-inch piece of ginger, finely chopped or 1 teaspoon
10. 1 to 2 green chilies, chopped or slit, or ½ to 1 teaspoon
11. 1 to 2 dry red chilies, broken and seeds removed (optional)
12. ½ cup chopped tomatoes 
13. ¼ or ½ teaspoon red chili powder
14. 1 generous pinch asafoetida (hing)
15. ¼ or ½ teaspoon Garam Masala
16. ½ teaspoon turmeric powder
17. 1 to 1.5 cups water (adjust as needed)
18. Salt to taste
19. 1 teaspoon dry fenugreek leaves 
20. 2 tablespoons chopped coriander leaves 
21. ½ or 1 teaspoon lemon juice (adjust to taste)
22. 1 tablespoon chopped coriander leaves for garnish (optional)

Also Read: Thekua

Instructions

Cooking Lentils

1. Rinse the red lentils (masoor dal) thoroughly under running water.
2. Drain the water and transfer the lentils to a 3-liter stovetop pressure cooker. Add 1.5 to 1.75 cups of water.
3. Pressure cook for 5 to 6 whistles on medium heat until the lentils are soft and mushy.
4. Let the pressure release naturally before opening the cooker lid.
5. Lightly mash the cooked lentils with a wooden spoon or whisk and set aside. If undercooked, add more water and pressure cook for additional time.

Making Onion-Tomato Masala

1. Heat oil in a separate pan over low heat. Add cumin seeds and fry until they crackle.
2. Add onions and sauté until they turn light golden on low to medium-low heat.
3. Stir in chopped ginger and garlic, frying for 10 to 15 seconds until the raw aroma fades.
4. Add green chilies and red chilies, stirring to combine.
5. Incorporate turmeric powder, red chili powder (or cayenne pepper), garam masala powder, and asafoetida (hing). Stir well over low heat.
6. Add chopped tomatoes and sauté until they soften and the oil separates.

Making Masoor Dal

1. Add the cooked and lightly mashed red lentils to the masala. Pour 1 to 1.5 cups of water, adjusting for desired consistency.
2. Season with salt and simmer for 6 to 7 minutes over low to medium heat until desired consistency is reached.
3. Add crushed dry fenugreek leaves and simmer for an additional minute.
4. Stir in lemon juice and chopped coriander leaves. Turn off the heat.

Serving

1. Garnish with chopped coriander leaves if desired.
2. Serve hot with steamed basmati rice, roti, or chapati.

Also Read: Manchow Soup

Notes

1. Red lentils can also be cooked in a pot or pan after soaking for 30 to 40 minutes.
2. Adjust spice levels to taste.
3. Instant Pot can be used for cooking red lentils, adjusting water accordingly.