Masoor Dhal Curry Recipes

EASY MASOOR DAL

Easy Masoor Dal image

This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.

Provided by Dassana Amit

Time 30m

Number Of Ingredients 20

Ingredients

½ cup masoor dal (or pink lentils or dhuli masoor dal )
1.5 to 1.75 cups water for pressure cooking dal
2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized onion, (chopped)
2 to 3 small to medium sized garlic, (crushed or chopped)
1 inch ginger, (chopped)
1 to 2 green chillies, (chopped or slit)
1 to 2 whole dry red chilies,
1 medium sized tomato, (chopped)
¼ or ½ teaspoon red chili powder ((organic or homemade chili powder can be just ¼ teaspoon as they are very strong))
1 generous pinch asafoetida ((hing))
¼ or ½ teaspoon Garam Masala ((homemade garam masala powder can be just ¼ teaspoon))
½ teaspoon turmeric powder
1 to 1.5 cups water ( or add as required)
1 teaspoon kasuri methi ((dry fenugreek leaves) - crushed (optional))
1 to 2 tablespoons chopped coriander leaves ((cilantro leaves))
½ or 1 teaspoon lemon juice or as required
1 tablespoon chopped coriander leaves for garnishing ((optional))
salt as required

Steps:

Pick and rinse the pink lentils (dhuli masoor dal) well.
Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
In another pan or pot, heat oil. Fry the cumin seeds till golden.
Then add onions and fry till they are light golden.
Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
Add green chilies and red chilies. Stir.
Add all the dry spice powders one by one including asafoetida (hing) and stir.
Add the tomatoes and fry till the oil separates and the tomatoes become soft.
Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
This dal is neither thick nor thin and has a medium consistency.
Lastly add kasuri methi and simmer for 1 minute.
Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

EASY MASOOR DAAL

Easy Masoor Daal image

Fast and simple daal using red lentils.

Provided by Cathy

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Steps:

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g

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