Whole Masoor Dal Recipe is whole red lentils cooked with onions, ginger and garlic, tempered with cumin seeds and red chilli powder, flavoured with lemon juice, garam masala and coriander. It is a very easy and fuss free preparation as compared to other beans or lentils such as dal makhani or rajma.
Let’s talk about the ingredients for Whole Masoor Dal:
Red lentils are soaked for a couple of hours. My Mom adds onion, ginger and green chillies alongwith the lentils while pressure cooking it instead of adding to the tempering. It gives a very different taste to the dish. I however don’t use green chillies because my daughter doesn’t like it at all but I insist you don’t omit it. Instead I have used garlic. I love a hint of garlic in my lentil preparations. For some tanginess I have added juice of lemon.
1. Pressure dal with other ingredients : In a pressure cooker add ½ cup red lentils. To this add salt to taste, 1 chopped onion, 2 chopped garlic cloves, ½ inch piece of ginger root and 1 ½ cup of water. Pressure on high flame till 1 whistle and thereafter for 10-15 minutes on low flame. Let the pressure release. Check for doneness and consistency.
2. Prepare tempering : In a tadka pan heat 1 tbsp ghee. Add ½ tsp cumin seeds. Once they crackle, add ¼ tsp asafetida. Add ½ tsp red chilli powder.
3. Add tempering to dal and garnish : Add tempering to cooked dal. Add handful of chopped coriander, 1/2 tsp garam masala powder and juice of 1 lemon.
4. Bon appétit : Serve with paratha, roti or rice.
PREP TIME 10 minutes + 2 hours soaking time
COOK TIME 20 minutes
TOTAL TIME 2 hours + 30 minutes
For dal:
For tempering:
For garnishing:
1. Pressure dal with other ingredients
In a pressure cooker add ½ cup red lentil. To this add salt to taste, 1 chopped onion, 2 chopped garlic cloves, ½ inch piece of ginger root and 1 ½ cup of water. Pressure cook on high flame till 1 whistle and thereafter for 10-15 minutes on low flame. Let the pressure release. Check for doneness and consistency.
2. Prepare tempering
In a tadka pan heat 1 tbsp of ghee. Add ½ tsp cumin seeds. Once they crackle, add ¼ tsp asafetida. Add ½ tsp red chilli powder. Add tempering to cooked dal.
3. Bon appétit
Garnish with chopped coriander. Add ½ tsp garam masala and juice of 1 lemon. Serve with paratha, roti or rice.
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