Home DAL MASOOR KI DAAL (RED LENTILS)

MASOOR KI DAAL (RED LENTILS)

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Here is a recipe for Masoor Ki Daal (Red Lentils):

Fixings:

1 cup red lentils (masoor dal)
3 cups water
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 onion, finely hacked
2 tomatoes, finely hacked
1 tablespoon ginger-garlic glue
1 green stew, cut the long way
1/2 teaspoon turmeric powder
1 teaspoon red stew powder (conform to taste)
1 teaspoon coriander powder
Salt to taste
New coriander leaves, hacked (for decorate)
Lemon wedges (for serving)
Directions:

Wash the red lentils (masoor dal) under cool water until the water runs clear.
In a pan, add the washed lentils and water. Heat to the point of boiling over medium intensity.
Diminish the intensity to low and allow the lentils to stew, to some extent covered, for around 15-20 minutes or until they are delicate and cooked through. Mix infrequently to forestall staying. You can add more water if necessary to accomplish the ideal consistency.
In a different container, heat oil or ghee over medium intensity.
Add cumin seeds and let them sizzle for a couple of moments.
Add the hacked onions and sauté until they become brilliant brown.
Add ginger-garlic glue and green stew. Sauté briefly until the crude smell vanishes.
Add the cleaved tomatoes and cook until they turn delicate and soft.
Add turmeric powder, red stew powder, coriander powder, and salt. Blend well and cook for a couple of moments until the masala is very much cooked and oil begins to isolate from the combination.
Add the cooked red lentils to the skillet with the masala. Blend well to join every one of the flavors.
Stew the daal for another 5-10 minutes to permit the flavors to merge together.
Embellish with newly cleaved coriander leaves.
Serve hot with steamed rice, naan, or roti. Press new lemon juice on top for additional tartness whenever wanted.
Partake in your delightful Masoor Ki Daal, loaded with flavors and protein!

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