Simple Masoor Dal - Indian Lentils Recipe

By Flagthis -

Dal (pulses/legumes) can be made as simple or as complicated as possible. A simple Dal recipe mainly calls for pulses, tomatoes, onions and cumin.  Though this recipe talks of Masoor Dal (Orange Lentils),  it can be replaced by any other Dal like, whole or split Moong  Dal(Mung Bean), Tuvar Dal (Pigeon Pea) etc. However, the cooking time for different Dal vary. Dal that take longer to cook can be soaked for a couple of hours to let them soften and speed up cooking. Masoor Dal is one of the fastest cooking Dal and most commonly used as lentils in America.


dal


Ingredients:


2 cups masoor dal
1 tsp turmeric powder
2 – 3 tbsp refined oil
1 large onion finely chopped
1tsp dry roasted and crushed cumin, or 1 1/2 tsp whole cumin
1tsp garlic finely chopped
1tsp ginger finely grated
2 –3 green chilies finely chopped
2 tomatoes, finely diced
couple of sprigs of cilantro finely chopped
salt to taste

Optional Final Seasoning
2 tsp ghee (clarified butter)
1 tsp of cumin

Directions
  • Heat oil in a pan, add, cumin and onions and sauté until onions are slightly caramelized.

  • Add crushed ginger and garlic and continue to sauté until oil separates.

  • Add tomatoes , green chilies and turmeric and sauté until tomatoes are mushy.

  • Rinse Dal thoroughly and add to the mixture in the pan.

  • Add 3 –4 cups of hot water, close the pot with a lid and let it cook. Stir occasionally. (I do this in a pressure cooker and allow it to whistle twice)

  • When the dal is cooked the mixture gets creamy and thick. Add more hot water based on desired consistency.

  • Garnish with chopped cilantro

  • Serve with Rice or Indian Breads.

    • Before garnishing with cilantro, to increase flavor roast 1 tsp of cumin  in 2 tsp of hot ghee and pour over Dal to season.

    Comments

    1. sirène chinoiseMay 13, 2014 at 6:51 PM

      Magnifique poste : encore une fois

      ReplyDelete
    2. salope chaudeMay 18, 2014 at 11:08 PM

      C'est du bonheur de lire ce site internet

      ReplyDelete
    3. transsexuelle bonnasseMay 19, 2014 at 12:06 AM

      C'est un νéritable plaisir de regarder ce site internet

      ReplyDelete
    4. grosse chaudasseMay 19, 2014 at 1:33 AM

      Bon ƅah ce poste va aller sur mon site internet perso

      ReplyDelete
    5. http://www.tren.nuMay 19, 2014 at 7:24 AM

      On remarque dе suite que vous maîtrisez superbement bien cee que vous dites

      ReplyDelete
    6. scène XXX divinement de dingue de ce aguicheur transexuelMay 19, 2014 at 9:31 AM

      Vous nous concօctez touʝours des articles attractifs

      ReplyDelete
    7. colombienneMay 25, 2014 at 12:32 AM

      Puis-je piquer deux ou trois phrases sur un site internet ?

      ReplyDelete
    8. Ace Parking Keith JonesMay 29, 2014 at 7:51 AM

      Ace Parking Keith Jones

      Simple Masoor Dal - Indian Lentils Recipe « Sinful Curry

      ReplyDelete
    9. DerwickMay 29, 2014 at 3:11 PM

      Derwick

      Simple Masoor Dal - Indian Lentils Recipe « Sinful Curry

      ReplyDelete
    10. United Credit ConsultantsMay 30, 2014 at 12:22 PM

      United Credit Consultants

      Simple Masoor Dal - Indian Lentils Recipe « Sinful Curry

      ReplyDelete
    11. Mark DubowitzMay 31, 2014 at 2:07 AM

      Mark Dubowitz

      Simple Masoor Dal - Indian Lentils Recipe « Sinful Curry

      ReplyDelete
    12. KropsterapiMarch 7, 2015 at 3:07 AM

      I got this web page ffrom my friend who shared with me concerning
      this site and now this time I am browsing tis site and reading very
      informative articles or reviews at this place.

      My blog Kropsterapi

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    All About Dosas

    By Flagthis -
    Image
    Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...
    Read more

    Three Cs Spices(Cardamom Cinnamon Clove Spice Mix)

    By Flagthis -
    Image
    This spice mix  is a blend of cardamoms, cinnamon and cloves in a 1:2:2 ratio (by weight). The combination of these three spices gives a rich flavor to any dish. Again, this is an intense spice mix and should be used sparingly Ingredients 50 gms cinnamon (patta/dalchini) 50 gms cloves (gramboo/long) 25 gms cardamom seeds (elaichi/elakka/elakki) Directions Dry roast the spices individually in a heavy skillet, preferably cast iron. Make sure the flame is set at medium heat. Keep stirring, be watchful and don't let spices burn on you. Grind the spices together into a fine powder. Store in an air tight container. Use sparingly since these are intense spices and can be over powering
    Read more

    Vegetable Biryani- Chettinad Style

    By Flagthis -
    Image
    Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her. Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping . Ingredients 1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries) 3 cups basmati rice 1 large  or 2 medium sized red onions finely sliced 3 large tomatoes, diced in chunks  2 tbsp chopped cilantro/coriander leaves 11/2 tbsp ginger garlic paste 1 tbsp cho...
    Read more