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|
|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|
|Amchur (dried mango powder)||1 tsp|
- 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.
- 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.