Daals (Lentils) are said to be the simples meals of all, it’s perfect when you are bored of having the heavy and exotic meals back to back. A meal like this gives a break and rest required by the tummy.
There are times when you feel like having the simplest meal, yet you want it to taste like the best of the meals. Masoor daal (Red Lentil) comes to the rescue.
Below is the step by step recipe of Masoor Daal, I hope you will love this one as well.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serving: 4
| Ingredients | Quantity |
| Masoor dal/ Red Lentil | 1-1/2 cup |
| Salt | to taste |
| Butter | 2 tablespoon |
| Cumin seeds | 1/2 teaspoon |
| Bay leaf | 2 |
| Cardamom green | 1 |
| Cinnamon stick | 1/2-inch piece |
| Tomato puree | 1 cup |
| Red chilly powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Green Chilly | 2 |
| Cream | 1/4 cup |
| Ginger-garlic paste | 1 teaspoon |
| Coriander leaves | for garnish |
Method:
1. Clean, wash and soak Masoor dal in water for 3 hours. Take Masoor dal into a pressure cooker along with three cup of water and add salt.
2. Pressure cook it on high flame for one whistle, then slow the flame and cook for another 10-12 minutes . Let the pressure settles down, open cooker and mash roughly with a spatula.
3. Heat the wok with butter and temper with cumin seeds, cardamom green and bay leaf. When cumin seeds crackles, add chopped onions. Fry it until onions are translucent.
4. Add tomato puree, ginger-garlic paste, green chilly, cinnamon stick, red chilly powder, turmeric powder and garam masala powder. Cook the spices on low flame till oil shows separately.
5. Add cooked spices into the pressure cooker along with a glass of water. Mix it well. Check salt, if need add more salt.
6. Pressure cook it for one more whistle. Switch off the flame, open cooker and add cream. Mix it well, garnish with coriander leaves. Serve hot with chapatti and rice.
7. Enjoy!!
Print Friendly Recipe
- Masool dal/ Red Lentil 1-1/2 cup
- Salt to taste
- Butter 2 tablespoon
- Cumin seeds 1/2 teaspoon
- Bay leaf 2
- Cardamom green 1
- Cinnamon stick 1/2 inch piece
- Tomato puree 1 cup
- Red chilly powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Green Chilly 2
- Cream 1/4 cup
- Ginger-garlic paste 1 teaspoon
- Clean, wash and soak Masoor dal in water for 3 hours. Take Masoor dal into pressure cooker along with 3 cup of water and add salt.
- Pressure cook it on high flame for one whistle, then slow the flame and cook for another 10-12 minutes . Let the pressure settles down, open cooker and mash roughly with spatula.
- Heat the wok with butter and temper with cumin seeds, cardamom green and bay leaf. When cumin seeds crackles, add chopped onions. Fry it until onions are translucent.
- Add tomato puree, ginger-garlic paste, green chilly, cinnamon stick, red chilly powder, turmeric powder and garam masala powder. Cook the spices on low flame till oil shows separately.
