Masoor Dal Recipe
Masoor Dal, made from red lentils, is a flavorful and nutritious dish that’s a staple in many Indian homes. It’s easy to prepare, full of protein, and packed with essential nutrients, making it a perfect choice for a quick weeknight dinner or a comforting lunch.
Ingredients:
- 1 cup Masoor Dal (Red Lentils)
- 1 tablespoon oil or ghee (clarified butter)
- 1 medium onion, finely chopped
- 1 tomato, chopped
- 1-2 green chilies, slit (optional)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- Fresh cilantro (coriander leaves), chopped for garnish
- 4 cups water
- Lemon wedges (for serving)
Instructions:
1. Wash the Lentils:
Start by washing the Dal thoroughly under running water. Red lentils cook faster than other varieties, so there’s no need to soak them.
2. Cook the Lentils:
In a large pot, add the washed lentils and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook the dal for about 20-25 minutes, until the lentils are soft and mushy. You may need to skim off some foam that forms on the surface while cooking.
3. Prepare the Tempering (Tadka):
While the dal is cooking, heat oil or ghee in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies (if using), and sauté for another minute until fragrant.
4. Add the Tomatoes and Spices:
Next, add the chopped tomatoes to the pan. Cook them for a few minutes until they soften and release their juices. Then, add the turmeric powder, ground cumin, ground coriander, garam masala, and red chili powder. Stir the mixture well and cook for another 2-3 minutes to allow the spices to release their flavors.
5. Combine the Tempering with Dal:
Once the lentils are cooked, pour the tempering (spiced onion-tomato mixture) into the pot with the dal. Stir well to combine. Let the dal simmer for another 5-10 minutes to allow the flavors to meld together. If the dal is too thick, you can add more water to achieve your desired consistency.
6. Adjust Seasoning:
Taste the dal and add salt as needed. If you like, you can adjust the spiciness by adding more chili powder or green chilies.
7. Garnish and Serve:
Once the dal is cooked and seasoned, remove it from the heat. Garnish with freshly chopped cilantro leaves. Serve with steamed rice or warm roti (Indian flatbread). For an extra burst of freshness, squeeze a little lemon juice over the dal before serving.
Tips:
- For a creamier texture, you can blend a portion of the dal before adding the tempering.
- If you prefer a milder dal, skip the green chilies or reduce the amount of chili powder.
- You can also add a pinch of asafetida (hing) to the tempering for extra flavor.
Health Benefits :
Masoor Dal is not just tasty but also packed with health benefits. It’s an excellent source of plant-based protein, making it ideal for vegetarians and vegans. It’s also rich in dietary fiber, iron, and folate. The turmeric in the recipe adds anti-inflammatory properties, while the ghee or oil provides healthy fats.
You may like to read this article on Masoor dal https://houseofveda.com/blogs/articles/masoor-dal-health-benefits-recipes-and-nutritional-value
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