Khatti Masoor Daal Sour Split Red Lentils Recipes

RED SPLIT LENTILS (MASOOR DAL)

Steps:

• Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
• Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
• Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
• Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
• Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

KHATTI MASOOR DAAL (SOUR SPLIT RED LENTILS)

Steps:

• Wash the dal well.
• soak for at least 15-20 minutes or upto half hour.
• In a pot add the dal and a glass of water.
• add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
• When the dal has softened to a paste, add the chopped tomatoes and fresh coriander and lemon juice or Tamarind juice.
• Cook till it is of medium consistency (not too pasty or too liquidy)
• In a frying pan heat the oil along with the Garlic and whole red chili and curry leaves.
• When the Garlic slices turn light brown add cumin seeds and wait for them to be brown but be careful not to burn them.
• pour the oil and its contents over the daal and cover immediately.
• take off heat.
• after a few minutes serve with plain boiled rice.