Masoor Dal Recipe

Masoor Dal Recipe

The word dal is basic in Indian cuisine but very little is known about it. In practically no restaurant outside of India you will be able to find a plate of dal, be it masoor, urad, toor, moong, chana… The dal can have the consistency you like, more or less thick, more or less whole legume. But specifically this recipe has a puree consistency.

Dal made with ghee gives it such a special flavor and aroma that I immediately fell for it.

Masoor Dal Recipe

Moong Dal Khasta Kachori Recipe

Ingredients:

1. Masoor dal –
2. Oil – 2 tbsp
3. Onion, chopped – 2 tbsp
4. Cumin seeds – 1/2 tsp
5. Tomato, chopped – 1
6. Red chili powder – 1/2 tsp
7. Red Chili flakes – 1 tsp
8. Turmeric powder – 1/4 tsp
9. Kasuri methi (dry fenugreek leaves) – 1 tsp
10. Salt – to taste
11. Water – as required

Ingredients for tempering:

Keto Samosa

1. Ghee – 2 tbsp
2. Whole dry red chilies – 4 to 5
3. Cumin seeds – 1/2 tsp
4. Garlic, chopped – 1 tbsp
5. Onion – 1/2 sliced
6. Green chilies – 2 to 3 chopped
7. Chopped coriander – for garnishing

Method:

• Heat up oil in a pan and sauté onion with cumin seeds, add tomato and all spices. Fry well.
• Then add soaked dal and water. Cook on medium flame till you get the desired consistency.
• This dal is neither thick nor thin and has a medium consistency.
• When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
• In another pan heat up ghee. Fry the cumin seeds, garlic, whole red chilies till golden.
• Then add sliced onions and green chilies, fry till they are light golden.
• Garnish the dal with coriander leaves if you want while serving.
• Serve this masoor dal hot with boiled rice or chappati.