Masoor ki Dal Recipes

5 Type Masoor ki Dal Quick And Easy Recipe

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Masoor ki Dal Recipes

Masoor ki Dal Recipes – Red lentil soup, also known as masoor ki daal, is a delectable and healthy dish that comes from the Indian subcontinent. It is a well-liked vegetarian meal that people of all ages like. This dal is made from red lentils and is not only quick to make but also full of vital nutrients.

The lentils are cooked until they are delicate and creamy, and the meal has a lovely combination of flavours. It is usually spiced with a variety of fragrant herbs and spices to improve its flavour and fragrance. As a main dish, masoor ki daal is sometimes offered with steamed rice or roti (Indian bread) with a side of vegetables or pickles.

This meal is renowned for both its excellent flavour and its nutritional value. Iron, dietary fibre, plant-based protein, and other vital elements may all be found in abundance in red lentils. They are a healthful choice for people wanting to maintain a balanced diet because they are low in fat and cholesterol.

Masoor ki daal is a reasonably easy dish to make, regardless of your level of cooking experience. You can make a nutritious and filling lunch by following a few simple instructions and utilising products that are frequently accessible in kitchens. So let’s get started with the recipe and learn how to prepare this tasty and nourishing dinner at home.

Dhuli Masoor ki Daal Recipe

A filling mixture of red lentils that goes well with rice, roti, and even bread, and is spiced with Indian flavors.

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Ingredients of Dhuli Masoor ki Daal

  • 1 cup (180 g) dhuli masoor ki daal
  • 2 tsp salt
  • 1/2 tsp haldi (turmeric)
  • 2 Tbsp ghee
  • 1 tsp jeera (cumin seeds)
  • 1/8 tsp heeng (asafoetida)
  • 1 Tbsp ginger, finely chopped
  • 1/2 cup onions, finely chopped
  • 1/2 cup tomatoes, finely chopped
  • 1 tsp powdered dhania (coriander seeds)
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 2 Tbsp chopped hara dhania (coriander leaves) for garnish

HOW TO MAKE IT

1. Wash and dry the lentils before adding them to a large pan. Add salt, ginger, haldi, and three glasses of water.

2. Cook the meat until cooked in a pan over high heat with a half-cover.

3. Add the heeng and the jeera to the heated ghee in a heavy-bottomed pan. The chopped onions should be added when they start to sputter.

4. Add the tomatoes and stir-fry until the fat separates after sautéing the onions until they are browned.

5. Add the daal, mix well, then add the dhania, chili powder, and garam masala. Bring to a boil, then reduce the heat and simmer for approximately one minute.

6. Top with coriander leaves and serve immediately.

Sabut Masoor ki Dal Recipe

This one is simple and reliable; it’s a keeper.

Ingredients of Sabut Masoor ki Dal

  • 1 cup sabut masoor ki dal
  • 1 Tbsp salt
  • 1 Tbsp ginger-finely chopped
  • 2 Tbsp ghee
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1/4 cup tomatoes-grated
  • 3 green chillies-slit
  • 1/2 tsp garam masala
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 1 Tbsp coriander leaves-chopped

HOW TO MAKE IT – Masoor ki Dal Recipes

1. Select, tidy up, and wash the dal.

2. Cook the dal in water, salt, and ginger until it is tender.

3. Add the cumin seeds and bay leaves to hot oil in a pan.

4. Add tomatoes and stir-fry until the oil separates after they sputter.

5. Combine thoroughly before adding the green chilies, garam masala, coriander powder, and chili powder.

6. Add the dal to the mixture, bring to a boil, and then reduce the heat and simmer for 10 minutes.

7. Serve warm. Add coriander leaves as a garnish.

Bengali-Style Masoor Dal Recipe

Masoor dal in the Bengali way may be made in under five minutes. The dish has Bengali origins and is typically served with rice, papad, or “aloo seddho” on the side.

Ingredients of Bengali-Style Masoor Dal

  • 1/2 cup Masoor dal
  • 2-3 cups Water (soaked beforehand)
  • A pinch of Haldi
  • 1 tsp Mustard oil
  • Salt, as per taste
  • 1/2 tsp Kalonji
  • 1 Whole red chilli

HOW TO MAKE IT

1. Warm up the pressure cooker’s oil. To it, add kalonji and red chili. Spices should sputter.

2. Include the cooked masoor dal. Mix in the haldi.

3. Add salt and water, then secure the lid. Cook under pressure for two whistles.

4. Masoor dal prepared in the Bengali way is now ready to be enjoyed with rice.

Kerala-Style Parippu (Masoor Dal) Curry Recipe

A hearty South Indian side dish called parippu curry is typically served with rice, ghee, and another veg side dish. To enhance its flavour, drizzle it with a flavorful tadka.

Ingredients of Kerala-Style Parippu (Masoor Dal) Curry

  • 1/2 cup Masoor dal
  • 1/2 tsp Turmeric powder
  • to taste Salt
  • Water, to boil the dal
  • For coconut curry paste:
  • 1/2 cup Freshly grated coconut
  • 2-3 Green chillies
  • 1/2 tsp Jeera
  • 1 tbsp Chopped onion
  • Water, to blend
  • For tadka:
  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 8-10 Curry leaves
  • 2 Red chillies
  • 2 tbsp Onion, sliced

HOW TO MAKE IT

1. Wash the dal, add salt, turmeric, and water, and pressure cook it. Hold off until 5 or 6 whistles.

2. Completely let the heat go before whisking it into a paste. If extra salt is required, add it. Set it apart.

3. Take a blender, and fill it with water, grated coconut, green chili, cumin seeds, and onion. Make a paste by blending everything.

4. Now add the cooked dal and the coconut paste to a pan and cook for 6 minutes over medium heat.

5. In the meantime, make the tadka. Curry leaves, mustard seeds, red chili, and coconut oil/ghee are added to a pan to temper. Add onions to it and cook them until they are golden.

6. Spread the tadka over the heated dal and coconut curry.

Dal Tempered with Clay Recipe

Recipe for Dal Tempered with Clay: Lovely dish for red masoor dal includes clay chips and garlic. You did read that correctly. The crimson masoor dal is given a lovely earthy flavor by the broken clay rasboras, which is what makes this dish stand out.

Ingredients of Dal Tempered with Clay

  • For the dal:
  • 3 tbsp ghee
  • 1 cup red masoor dal
  • to taste salt
  • 1 tsp turmeric powder
  • Handful coriander leaves, chopped
  • 1 green chilli, chopped
  • 2 cups water
  • For tempering 1:
  • 1/2 tbsp ghee
  • 1 small onion, sliced
  • For tempering 2:
  • 1/2 tbsp ghee
  • 2 dry red chillies
  • 1 tsp cumin seeds (zeera)
  • 1/2 tsp fenugreek seeds (methi seeds)
  • 1 1/2 tbsp garlic, chopped
  • 1 clay plate (broken into pieces)

HOW TO MAKE IT

1.little, but not too little, pieces of kasoora should be broken up, and they should then be let to soak in water.

For the dal: Masoor ki Dal Recipes

1. Thoroughly wash the masoor dal. It doesn’t need to be soaked because it cooks so quickly.

2. Place the rinsed dal in a saucepan with the ghee. For 3–4 minutes, dry roast it.

3. Season with salt and turmeric powder to taste and continue to sauté.

4. Combine well, add water, cover the pan, and simmer on a medium burner. Should you wish, add extra water.

5. Add green peppers and coriander after the dal has been cooked and thickened.

For the 1st tempering:

  1. Take a skillet, add one tablespoon of ghee, and cook one-half of a chopped onion till golden. Include it in the dal.

For the 2nd tempering:

1. Place the broken bits of clay plate in a skillet along with 1 1/2 tbsp of desi ghee, a few tiny red chilies, cumin seeds, methi seeds, and minced garlic. Cook it. (Before adding the clay to the dal, sprinkle out any extra water.)

2. After it has been sautéed, add half of it to the dal and reserve the other half for garnishing. Mix thoroughly.

3. Warmly serve with rotis or rice.

4.Please take note that clay fragments are only included to provide flavour and should not be eaten.

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