Masoor Dal Recipe: Masoor Dal is a popular lentil-based dish from North Indian cuisine that is frequently prepared in Indian homes. Pink lentils, known as Masoor dal in Hindi, are used to make this dish. Red lentils and orange lentils are other names for pink lentils. It should be noted that these are not Puy lentils.
A simple lentil-based curry or soup made from red lentils that is typically served with jeera rice or regular rice Masoor dal tadka is made in a tomato and onion sauce with other dry spices, much like regular dal tadka.
Masoor Dal lentils can be split or whole, and both varieties are used in Indian cooking. Lentils that have been split and husked are orange-pink in colour. The husks of the whole masoor dal give it a dark brown colour.
The colour of whole masoor dal and split and husked lentils is orange-pink. They both taste great. Depending on the lentils you have on hand, you can make either of them.
In India, the generic term for all lentils is dal. Dal is also a soup or stew-like preparation made with any lentil. As a result, there are numerous dal variations using various lentils. Each region of India has its own distinct flavour.
This is a creamy spiced vegan recipe of split pink lentils. These lentils are husked, split and have a pink orange color. These are also known as split red lentils.
The recipe is very easy to make and is ready in about 30 minutes which is great for the busy weekdays. I have cooked these pink lentils in a pressure cooker to save time. You can even cook them in a pan or in an instant pot.
In south India, particularly in Hyderabad, a simple dal recipe known for its simplicity and flavour is known as khadi dal recipe. Masoor dal tadka is traditionally made by tempering cooked dal with spices such as chilli powder and garam masala. This is then typically served with rice dishes such as jeera rice, matar pulao, or even roti or paratha.
Dal recipes are well-known in every Indian household, but we do not place a high value on them. I add some variation to masoor dal, which could be in thickness, tempering, or mixing it with other dals. I’ve even tried it with fried chopped garlic as a tempering with regular tadka. I’ve recently begun to forego the tomatoes in favour of finely chopped red onions and lemon juice.
While the recipe for masoor ki daal is straightforward, there are no complicated steps. However, I’d like to share a few tips and recommendations for making a perfect masoor dal recipe. I pressure cooked the dal for three whistles, which is more than enough time to cook red lentils. In comparison, it cooks much faster than toor dal or chana dal. Second, you can modify the same recipe by adding methi leaves, palak leaves, or even lauki to make its corresponding masoor dal tadka recipe. Finally, if you want to make it more creamy, add a quarter cup of coconut milk just before adding the tadka.
And you can also visit other categories such as:
Masoor Dal Recipe Card:
Masoor Dal Recipe
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 2 medium tomato (finely chopped)
- 1 medium onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric / haldi
- 1 green chilli (slit)
- 1 tsp kashmiri red chilli powder / lal mirch powder
- salt to taste
- 1 cup masoor dal / red lentils
- 3½ + 1 cup water
- 1 tsp ghee / clarified butter
- 1 tsp mustard seeds / rai
- 1/2 tsp jeera / cumin seeds
- pinch of hing / asafoetida
- 1/4 tsp kashmiri red chilli powder / lal mirch powder
- 1/4 tsp garam masala powder
- few curry leaves
- 1 dried red chilli (broken) (broken)
- First, heat the ghee and bay leaf in a pressure cooker.
- Sauté the finely chopped onions for a few minutes more.
- 1 tsp ginger-garlic paste and 1 green chilli are also recommended. well-sauté
- Additionally, add 2 finely chopped tomatoes and sauté until soft and mushy
- 1/2 teaspoon turmeric, 1 teaspoon red chilli powder, and salt to taste Sauté until the spices become aromatic.
- Add 1 cup washed masoor dal / red lentils as well.
- Pour in 3½ cups of water and give it a good stir.
- Cover the pressure cooker with a lid and cook on medium heat for 2-3 whistles.
- Once the pressure is released, check to see if the dal has cooked thoroughly and mash it slightly.
- Add 1 cup of water as well and adjust the consistency. bring the dal to a boil
- Meanwhile, heat the ghee in a small kadai for the tempering.
- Addv 1 teaspoon mustard seeds, 1/2 teaspoon jeera, and a pinch of hing
- Also add 1/4 tsp chilli powder, 1/4 tsp garam masala powder, a few curry leaves, and dried red chilli
- Pour over the dal once the tempering has sputtering.
- Add Mix in the chopped coriander leaves thoroughly.
- Finally, serve the hot masoor dal fry with rice or roti.
- First, adjust the consistency of the dal before serving, as it thickens quickly.
- Moreover, the amount of green chilli should be adjusted according to the level of spice.
- In order to enhance the flavour of the masoor dal fry, pour the tempering just before serving.
- Dal can also be cooked in a pot or pan. Simply soak the dal for 30-40 minutes to allow it to cook faster in a pot. Adjust the amount of water as needed.
- Masoor dal spices can be adjusted to taste.
- Finally, masoor dal recipe or masoor dal tadka taste best when cooked on low heat.
Why is masoor dal prohibited?
The Food Safety and Standards Authority of India (FSSAI) has issued a warning to people to stop eating Moong and Masoor dal. These lentils contain residues of the highly toxic herbicide Glyphosate, which farmers use to eradicate weeds. Glyphosate, a toxic herbicide, is not regulated in India.
Is masoor dal nutritious?
Masoor Dal, also known as Lentil in English, is an ancient legume crop. It has a high nutritional value because it is high in protein, fibre, and minerals while being low in fat. Masoor Dal is good for the skin because it contains vitamin B, which keeps the skin moisturised and healthy.
Is there a difference between red lentils and masoor dal?
Masoor dal is the same as red lentils, which are common and easy to find in many grocery stores in the United States. They’re inexpensive and quick to prepare, making them an excellent choice for a quick weeknight meal.
Who should not consume masoor dal?
It is recommended that you avoid eating masoor dal or lentils if you have kidney stones. It has the potential to reduce urine production, exacerbating the body’s problem. As a result, if you have kidney stones, you should avoid eating masoor dal.
Is it okay if I eat masoor dal every day?
It is high in protein, fibre, magnesium, calcium, B vitamins, and folate, all of which are beneficial to overall health. Masoor dal, which is high in essential nutrients, promotes skin health and helps to prevent acne. A high-fiber diet helps to keep blood sugar levels stable.
What are the drawbacks of masoor dal?
Masoor Dal Side Effects (Red Lentils)
Excessive consumption of red lentils may result in kidney failure or load on the kidneys. Many people may experience gas as a result of consuming an excessive amount of red lentils. Excessive consumption of red lentils can cause digestive problems.
Is it okay to eat masoor dal at night?
“In general, it is best to eat dal during the day because anything we eat at night should be light and easily digestible.” For example, moong dal is light and easily digestible, so it is perfectly fine to consume it at night. In fact, moong dal aids digestion by balancing the digestive process.
Does masoor dal cause weight gain?
Masoor dal is widely recognised as the most important ingredient in most weight loss diets. It has just the right amount of carbohydrates to make you feel full while being low in fat. Its high fibre content slows digestion, which contributes to its weight-loss effect.
Which dal has the most protein?
When compared to other dals, moong dal is said to be the most protein-rich.
Which dal is best for losing weight?
Moong dal, one of the most popular dals in the country, is extremely nutritious. Moong dal contains a lot of protein, which is known to help with weight loss. It’s a good protein food for vegetarians who work out hard at the gym and need to fuel their bodies with protein
Is Tamasic masoor dal?Masoor Dal is a popular lentil used to make dals in India. Dal is also an important offering to Goddess Kali. Masoor dal is associated with Kamdhenu’s blood and is thus a tamasic food, according to some Hindus.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Bhindi ka Salan Recipe