Kali Masoor Dal

Kali Masoor Dal

There are traditional dishes that automatically transport us to family memories, and lentils are undoubtedly the best example. Few recipes are more homemade than stewed lentils, a humble classic that comforts on cold days but that we also enjoy all year round, because if we make them vegetarian they will be much lighter, without losing flavor.

Lentils are a classic in every house and I am sure that in each of them there is a different way of preparing them, but if you are one of those who start cooking and do not know what proportions you need to make this recipe well, do not miss our delicious kali masoor daal, with practically no fat, just olive oil, but full of flavor.

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Kali Masoor Dal

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Ingredients:

1. Kali masoor ki daal (black lentils) – 1 1/2 cup
2. Dry fenugreek leaves – 1/2 tsp
3. Turmeric powder – 1/4 tsp
4. Oil – 3 tbsp
5. Onion – 1/2 chopped
6. Ginger garlic powder – tsp
7. Salt – 3/4 tsp
8. Cumin powder – 1 tsp
9. Crushed chilli – 1 tsp
10. Red chilli powder – 1 tsp
11. Coriander powder – 1 tsp
12. Curry powder – 1/2 tsp
13. Turmeric powder – 1/4 tsp
14. Tomato – 1 chopped

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Method:

• Take a pan, add daal, fenugreek leaves, turmeric powder and water. Cook until daal is tender.
• Heat up oil in a wok, fry onion along with ginger garlic paste until it’s light pink.
• Add all above spices and fry with a little bit of water.
• Add tomato and fry until tomato softens and masala cooks well.
• Add boiled daal along with some water and cook until daal thickens. When it’s done, pour bighaar and serve with boiled rice or zeera rice.

Ingredients for bighaar:

1. Ghee or oil – 1/4 cup
2. Onion sliced
3. Chopped garlic cloves – 2
4. Dry whole red chilies – 7 to 8
5. Bay leaves – 2
6. Cumin seeds – 1/2 tsp
7. Green chilli – 1 chopped
8. Garam masala powder – 1/4 tsp

Method:

• Take a frying pan, heat up oil or ghee and fry onion, chopped garlic, red chilies, bay leaves, cumin seeds and green chilli until it’s light brown. Pour on daal and serve.