indian recipe Masoor Dal Recipe

indian recipe

How to make Masoor Dal

1. To start, rinse ½ cup of masoor dal (split and husked red lentils) under cool running water for a minute or so. Drain the water.

Then add the rinsed red lentils to a 3-litre stovetop pressure cooker along with 1 ½ to 1 ¾ cups of water.

2. Pressure cook the red lentils on a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy.

Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked red lentils.

The lentils have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.

Make Onion Tomato Masala
3. In another large skillet or pot, heat 2 tablespoons of your preferred cooking oil on medium heat.

Add 1 teaspoon of cumin seeds and fry until they crackle and change color.

4. Next add ⅓ cup chopped onions. Stir and sauté the onions on low to medium-low heat.

5. Continue to sauté and stir for some minutes until they are light golden. Do not burn or you’ll wind up with an unpleasant bitter taste.

6. Then add 1 teaspoon finely chopped ginger and 2 or 3 peeled and crushed garlic cloves (small to medium-sized).

Stir and sauté them for 10 to 15 seconds, or until the raw aroma of both ginger and garlic goes away.

7. Add 1 green chili (chopped or slit) and 1 or 2 whole dry red chilies (broken and seeds removed), optional. Stir and mix well.

8. Next add the following ground spices:

½ teaspoon turmeric powder (ground turmeric)
¼ to ½ teaspoon red chili powder or cayenne pepper
¼ to ½ teaspoon garam masala powder
1 generous pinch of asafoetida (hing)

9. Stir and mix well. Next add ½ cup finely chopped tomatoes.

10. Stir the tomatoes and mix them well with the onions and spices. Sauté the tomatoes on medium-low heat until the oil separates and the tomatoes become soft.

Make Masoor Dal
11. Now add the cooked and lightly mashed lentils to the skillet.

12. Mix thoroughly.

13. Pour in 1 to 1 ½ cups water, depending on how firm, thick or thin you like your masoor dal.

Start with just 1 cup and stir, and then add more water bit by bit as needed. Taste and season with salt.

14. Simmer the dal for 6 to 7 minutes more on a low or medium heat. The dal will get thicker as it cooks, so simmer just until you get the desired consisten

15. I prefer my dal as shown, with a medium consistency that isn’t too thick or thin.

16. I also like to add 1 teaspoon of crushed dry fenugreek leaves (kasuri methi) for a slightly nutty and earthy bite. Feel free to leave out if you prefer.

17. Simmer for 1 more minute to combine the flavor of the leaves.

18. Once the dal has reached desired consistency, stir in 1 teaspoon of lemon juice and 1 to 2 tablespoons of chopped coriander (cilantro) leaves. Give another stir and turn off the heat.

19. You can also garnish with coriander leaves if you prefer while serving the dal.