Masoor dal is the same thing as red lentils, quite popular and easy to find in most of the grocery stores. These are pretty economic and cook fast, making them a great choice for a simple weekday meal.
Masoor Dal is considered good for the heart as it helps to lower cholesterol and blood pressure levels. It contains dietary fibers as well as proteins which helps in maintaining normal blood pressure. It is also a good source of folate which reduces the risk of heart diseases.
- 1 cup Whole Red Lentils
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 tsp. Salt
Seasoning: - 2 tsps. Olive Oil
- 1/2 tsp. Cumin Seeds
- 2 Whole Red Peppers
- A good pinch of Asafetida (hing)
- 2 cloves of Garlic (finely chopped or minced) 🧄
- 1/2 to 1 inch Ginger (finely chopped)
- 1 medium Red Onion (finely chopped)
- 1/4 tsp. Turmeric Powder
- 1/2 to 3/4 tsp. Red Chili Powder
- 2 medium Tomatoes (finely chopped)
- 1 to 2 medium Green Chilies (finely chopped)
- A few springs of Fresh Coriander (finely chopped)
- 1/4 to 1/2 tsp. Garam Masala
- 1 tsp. Salt
- 1 tsp. to 2 tsps. Ghee (completely optional)
Red Lentils soaked in water for 30 minutes to an hour.
Pressure cook the soaked lentils with turmeric powder and salt. On a high heat, wait for the first pressure cooker whistle. Set the heat on low-medium and let it cook for 5 minutes. Turn off the heat and let the air pressure release of its own. Open the cooker lid.
Perfectly, cooked or boiled Red Lentils (It’s ready to eat even at this stage).
Prepare the ginger, garlic, onion, green chili, and tomato seasoning.
Cover the lid. Adjust the heat to low. Let the tomatoes cook completely.
Add the pressure cooked red lentils to the tomato seasoning.
Add garam masala and fresh coriander. Simmer it for another 2 to 5 minutes.
Super delicious Red Lentils or Masoor Dal is ready to serve.
Delicious Red Lentils or Masoor Dal served with plain rice.
Notes:
We can always adjust the consistency of the cooked Red Lentils by adding warm water or milk. As it has a tendency to thicken very fast.
Apart from tomatoes, sometimes I cook this Dal with raw mango, or tamarind paste.
It is served with mango pickle or mint-mango chutney, Papad, and onion, green-chili-lemon Salad. 🧅🌶🍋
The leftovers can be served with layered Paratha.
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