Masoor Daal Indian Red Lentils Food

EASY MASOOR DAL

Steps:

• Pick and rinse the pink lentils (dhuli masoor dal) well.
• Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
• When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
• Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
• In another pan or pot, heat oil. Fry the cumin seeds till golden.
• Then add onions and fry till they are light golden.
• Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
• Add green chilies and red chilies. Stir.
• Add all the dry spice powders one by one including asafoetida (hing) and stir.
• Add the tomatoes and fry till the oil separates and the tomatoes become soft.
• Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
• Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
• This dal is neither thick nor thin and has a medium consistency.
• Lastly add kasuri methi and simmer for 1 minute.
• Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
• You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

SPICED UP RED LENTILS(MASOOR DAL)

Steps:

• Mix the spices in a small bowl and set aside.
• Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
• Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
• Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
• Variation:.
• Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

MASOOR DAAL - INDIAN RED LENTILS

Steps:

• Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
• Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
• While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
• Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
• Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
• Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.