This Masoor Dal recipe is a simple preparation made in every household in North India. It’s very healthy and really simple to make.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Masoor Dal (Lentil) | 1 cup |
| Water | 4 1/2 cups |
| Butter or clarified butter (ghee) | 1 tbsp |
| Cumin seeds (jeera) | 3/4 tsp |
| Asafoetida (Heeng) | A pinch |
| Red Chilli Powder | 1/2 tsp |
| Salt | 1 tsp |
| Amchur (dried mango powder) | 1 tsp |
Method
- Pick masoor to make sure that there are no stones and dirt. Wash it a few times in running water.
- Add it to a pressure cooker along with 4 cups of water, salt and turmeric powder. Close the lid and wait for the whistle.
- When it starts whistling, reduce the heat. Wait for 15 minutes. You may have to fine tune the time because it depends on your pressure cooker.
- After 15 minutes, turn off the heat.
- Prepare chaunk or tempering: In a small pan, heat ghee. If using butter, add a few drops of oil to prevent butter from burning.
- Add cumin seeds.
- Wait till they puff up and start to change color. Add asafoetida and chili powder and mix.
- Turn off the heat and keep aside. Chaunk or tempering is ready.
- Open the cooker the steam dies down.
- Add amchur powder and mix thoroughly. Top it with chaunk or tempering. Masoor Dal is ready.
- Serve it hot with plain steamed basmati rice and any vegetable.
Notes:
- Some people don’t like the strong aroma of asafoetida. You can always leave it out but it’s very good for digestion.
- Dal always becomes a little thicker after it cools down.
Summary
Recipe Name
Masoor Dal
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
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