Red lentils (masoor) dal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Pick and rinse red lentils (Masoor dal) - 3/4 cup
  2. Water - 2 cup
  3. Lemon juice - 1 teaspoon (tsp.)
  4. Chopped medium size onion - 1
  5. Chopped medium size tomato - 1
  6. Crushed garlic - 3 cloves
  7. Graded ginger - 1/4 inch
  8. Chopped or slit - 1 green chili
  9. Dry chili - 2
  10. Cumin seed - 1 teaspoon (tsp.)
  11. Chili powder - 1/2 teaspoon (tsp.) or to your spice level
  12. Asafoetida powder - a pinch
  13. Garam masala powder or home made masala powder - 1/2 teaspoon (tsp.)
  14. Turmeric powder - 1/2 teaspoon (tsp.)
  15. Chopped coriander leaf - 1 tablespoon (tbsp.) + 1 tablespoon (tbsp.) for garnish.
  16. Crushed Fenugreek seed (optional) - 1 teaspoon (tsp.)
  17. Water - 1.5 to 2 cups or as required
  18. Ghee or Oil - 2 tablespoon (tbsp.)
  19. Salt - as needed.

PREPARATION:

  1. Pressure cook the dal with 2 cup of water until they become mushy. Mash the dal with beater or wooden spoon. NOTE: you can cook the dal in pot as well.
  2. In a pan heat oil or ghee. add cumin seeds and sauté until they stop splattering. Now add onion and sauté until they turn translucent (golden brown).
  3. Now add ginger, garlic and sauté until the raw smell is gone.
  4. Now add the garam masala powder, turmeric powder, asafoetida powder and sauté until the raw smell is gone.
  5. Now add tomatoes, green chili, coriander leaves and sauté until oil separates and tomatoes become soft.
  6. Now add cooked dal, 1.5 to 2.0 cup of water or  water as required, salt. Simmer and cook this for 6 to 7 minutes in low flame then Continue cooking until your desired consistency (thick, light or medium) is reached.
  7. Add fenugreek powder 1 minute before you remove from stove.
  8. Finally add lemon juice, coriander leaves stir well and serve.

NOTES:

  1. Soak the dal in water an hour so it cooks faster, since its soaked don't forget to reduce water as needed.
  2. Goes well with plain rice, chapati.



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