Masoor ki Dal (Whole Red Lentil)
Ingredients
- Kali Masoor ki dal (whole red lentil) 2 cups
- Desi Ghee (Clarified Butter) 2-3 tablespoons
- Cumin seeds 2 teaspoons
- Onion 1, medium sized, finely chopped (I used half big onion)
- Garlic cloves 2-3 roughly chopped or 1 teaspoon of garlic paste
- Ginger paste 1 teaspoon
- Tomato, 1 big sized, finely chopped
- Chicken Cubes 2 (optional)
- Chili powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Coriander powder 1 teaspoon
- Green chilies, 2-3, slit or finely chopped
- Garam masala 1 teaspoon
- Salt to taste
- Desi Ghee 1-2 tablespoons
- Water as required
Preparation
- Clean and wash the dal well. I do not soak it ahead of time. I simply wash and cook. Result is always the same whether you soak it or not.
- Heat desi ghee in a pressure cooker.
- Add cumin seeds and allow to crackle
- Add onions and fry until soft and translucent
- Add ginger paste and garlic paste and saute on high heat for 2-3 minutes until aromatic. Do not brown.
- Add chopped tomato and fry on high heat for a few minutes until a little bit soft.
- Add chicken cubes, chili powder, turmeric powder and coriander powder and mix well.
- NOTE: Chicken cubes are totally optional. You can skip them if you don’t like the taste.
- Keep cooking until the oil is released from the gravy.
- Add washed dal and sauté on high heat for a minute.
- Add salt if you have not added the chicken cubes. If chicken cubes are used then it is better to taste and then add salt accordingly.
- Add enough water (about double the height of dal in the cooker). Mix well.
- Bring it to boil, cover and cook on pressure until done (if not soaked then 12-14 minutes. Check after 8 minutes and if not done then put back on pressure).
- Let the pressure release.
- Open the lid, adjust the consistency of the dal with water as per the requirement. Check for salt. Put it back on the stove top and bring it to a boil.
- Add slit green chilies, garam masala powder, ghee and cook for 2-3 minutes. Switch off the heat.
- Optional: For Tempering, heat oil in a pan and add sliced onions. Fry until golden brown. Pour it over the cooked dal.
- Masoor ki Dal is ready!Serve hot with roti, naan or boiled rice and some lemon and salt flavoured onions.
- Enjoy!
Masoor ki Dal (Whole Red Lentil)
Ingredients
- Kali Masoor ki dal (whole red lentil) 2 cups
- Desi Ghee (Clarified Butter) 2-3 tablespoons
- Cumin seeds 2 teaspoons
- Onion 1, medium sized, finely chopped (I used half big onion)
- Garlic cloves 2-3 roughly chopped or 1 teaspoon of garlic paste
- Ginger paste 1 teaspoon
- Tomato, 1 big sized, finely chopped
- Chicken Cubes 2 (optional)
- Chili powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Coriander powder 1 teaspoon
- Green chilies, 2-3, slit or finely chopped
- Garam masala 1 teaspoon
- Salt to taste
- Desi Ghee 1-2 tablespoons
- Water as required
Instructions
- Clean and wash the dal well. I do not soak it ahead of time. I simply wash and cook. Result is always the same whether you soak it or not.
- Heat desi ghee in a pressure cooker.
- Add cumin seeds and allow to crackle
- Add onions and fry until soft and translucent
- Add ginger paste and garlic paste and saute on high heat for 2-3 minutes until aromatic. Do not brown.
- Add chopped tomato and fry on high heat for a few minutes until a little bit soft.
- Add chicken cubes, chili powder, turmeric powder and coriander powder and mix well.
- NOTE: Chicken cubes are totally optional. You can skip them if you don’t like the taste.
- Keep cooking until the oil is released from the gravy.
- Add washed dal and sauté on high heat for a minute.
- Add salt if you have not added the chicken cubes. If chicken cubes are used then it is better to taste and then add salt accordingly.
- Add enough water (about double the height of dal in the cooker). Mix well.
- Bring it to boil, cover and cook on pressure until done (if not soaked then 12-14 minutes. Check after 8 minutes and if not done then put back on pressure).
- Let the pressure release.
- Open the lid, adjust the consistency of the dal with water as per the requirement. Check for salt. Put it back on the stove top and bring it to a boil.
- Add slit green chilies, garam masala powder, ghee and cook for 2-3 minutes. Switch off the heat.
- Optional: For Tempering, heat oil in a pan and add sliced onions. Fry until golden brown. Pour it over the cooked dal.
- Masoor ki Dal is ready!
- Serve hot with roti, naan or boiled rice and some lemon and salt flavoured onions.
- Enjoy!