EASY MASOOR DAL
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
Categories Main Course
Time 30m
Number Of Ingredients 20
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.
SPICED UP RED LENTILS(MASOOR DAL)
Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.
Provided by Sharon123
Categories Lentil
Time 50m
Yield 4 main dish servings
Number Of Ingredients 15
Steps:
- Mix the spices in a small bowl and set aside.
- Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
- Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
- Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
- Variation:.
- Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1
SPICED RED LENTIL DAL
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
- Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
- Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
- Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.
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- Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
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