Name: Masoor Dal
Prep time: 30 min
Total time: 30 min
Ingredients: 1 cup whole masoor dal; 2.5 to water; 1 tsp cumin seed/jeera; ginger (garlic paste - 1 tsp); 1 medium onion, chopped; 2 medium tomatoes, chopped; 2-3 green chilies, chopped; 1 tsp turmeric powder/haldi; ½ tsp red chili powder/lal mirch powder; 1 tsp dhania jeera powder/coriander and cumin powder; ½ tsp garam masala powder; 1-2 bay leaves; 2” pc cinnamon stick/dalchini; 3-4 cloves; 2-3 tbsp cream (optional); 1 tbsp oil; ghee

Masoor Dal

This is a very simple and comforting everyday dish served with hot steaming rice or roti. It is very simple to prepare and healthy too.

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

1 cup whole masoor dal
2.5 to water
1 tsp cumin seed/jeera
ginger garlic paste - 1 tsp
1 medium onion, chopped
2 medium tomatoes, chopped
2-3 green chilies, chopped
1 tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
1 tsp dhania jeera powder/coriander and cumin powder
½ tsp garam masala powder
1-2 bay leaves
2” pc cinnamon stick/dalchini
3-4 cloves
2-3 tbsp cream optional
1 tbsp oil
ghee

Instructions

Wash the masoor dal/lentils well with water. Soak for 30-40 minutes.
Pressure cook the dal/lentils with 2.5 to 3 cups water – 2 whistles.
Heat oil and ghee together in a pan.
Add cinnamon stick, cloves and bay leaves. Now add whole jeera/cumin seeds and the chopped onions and green chilies and fry till the onions are browned.
Add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.
Add the tomatoes and fry again for a few minutes till the tomatoes become soft.
Add all the dry powders, cover the pan and cook on a low flame till the oil separates from the masala.
Add the boiled masoor dal to the masala mix well and add salt.
Add water according to the consistency of the dal required.
Simmer the dal on a low or medium flame for 15- 20 minutes to get a creamier consistency
If using cream, then add it now.
Garnish the masoor dal chopped coriander leaves.
Serve with rice or rotis