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Masoor DalMasoor 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.
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