Masoor dal or red lentils (split) is a popular and simple dal preparation. It is a good source of protein in our vegetarian diet. This preparation is hot and spicy, with full of calories. Reduce the quantity of chilies to make it less spicy.
Ingredients you will require to make this dal:
Red lentil (split) (masoor dal) : 1 1/2 cup
Tomatoes (tamater) : . . . . . . one to two
Ginger (adrak) : . . . . . . . . . . . . . 1 inch
Garlic (lasoon) : . . . . . . . . .. . . . 6 to 8
Green chilies (hari mirchi) : . . . . . 3 to 4
Dry red chilies : . . . . . . . . . . . . . 3 to 4
Onion (pyaj) (medium sized) : . . . . . two
Red chili powder (lal mirchi) : 1 tea spoon
Cumin seed (jeera) : . . . . . 1 tea spoon
Coriander powder ( dhania) : 1 tea spoon
Turmeric powder (haldi) : 1/2 tea spoon
Garam masala powder : 1/2 tea spoon
Oil (tel) : . . . . . 1/2 cup
Coriander leaves (hara dhania)
Lemon juice (nimboo)
Salt (namak) as per your taste
Wash and soak red lentil in water for half an hour. Add long cut green chilies, chopped onion, chopped tomatoes, turmeric powder and salt. Cook it in a pressure cooker for fifteen to twenty minutes.
Open the cooker after pressure is reduced. Mash cooked dal with back of a ladle.
Heat oil in a small vessel or a vagharia and fry finely chopped garlic and ginger for a minute. Add cumin seed and fry for another minute. Add dry red chilies, red chili powder, dhania powder and garam masala powder. Saute for half a minute and then add this temper to cooked dal.
Mix it well and cook it for five to seven minutes on slow flame. Garnish masoor dal with coriander leaves and add lemon juice at the time of serve.
You will also like this recipe - Gujarati dal
Return back to Home Page from Masoor dal
Return back to Dal recipes