Whole masoor dal – north indian style

• Vegetarian
• Gluten free

• Produce

  • 3 Coriander
  • 1 Green chili
  • 1 cup Masoor dal, whole
  • 1 Onion, medium
  • 2 Tomatoes, medium

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 1 tsp Kasuri methi
  • 1/2 tsp Punjabi garam masala powder or regular garam masala, powder
  • 1/2 tsp Red chili powder
  • 1 Salt as required
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tbsp Cream

• Liquids

  • 2 1/2 cups Water

Found on vegrecipesofindia.com

Description

Directions

• pick and rinse the lentils. if you have time you can soak the lentils for some 30-40 minutes.
• or else just pressure cook the lentils with 2.5 to 3 cups water till they are cooked soft.
• heat oil for tempering the dal in the pan.
• fry the cumin first. then add the onions.
• now fry till the onions are browned. this is an important step in making this dal.
• you have to brown the onions as the browning gives a lot of flavor and taste to the dal.
• add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.
• add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft.
• finally add all the dry powders, except garam masala powder and kasuri methi. mix well.
• now add this mixture to the cooked masoor or add the masoor dal to the tempering... whatever suits you. mix well and add salt.
• simmer the dal on a low or medium flame. if the dal is too thick then add some hot water to get the right consistency.
• mash some dal with your ladle or spoon at the sides of the pan. this is done to get a creamier consistency.
• finally add the cream, punjabi garam masala powder and crushed kasuri methi. stir. switch off the burner.
• the masoor dal is ready to be served with some basmati rice or rotis.
• garnish the masoor dal with kasuri methi or cream or chopped coriander leaves.