Whole Masoor dal or brown or red lentils. You can call it powerhouse of nutrients.
A protein rich very delicious, flavourful and spicy dal. Best accompany with your steamed rice or any bread.
Whole Masoor (Red Lentils) is one of the small and good source of cholesterol-lowering fiber from a list of Indian dals. Masoor dal is a very important part of vegetarian diet in Indian cuisine. They are a powerhouse of protein and rich in vitamin B1 and folic acid. Ayurveda states that red lentils help in balancing the vata. Here are 7 amazing health benefits of Masoor Dal.
One nice evening my neighbor Anju Arora came to my house. We were talking about some different types of dal or lentil. And I remember this whole masoor dal that I didn’t cook at all this year. Thanks Anju for reminding me of this nutritious dal.
Sending this post to 160 #Foodiemonday bloghop #DalsOfIndia theme.
If you don’t like onion garlic then you can skip these. Dal will be delicious without onion garlic too. Follow rest of the recipe, just omit onion and garlic.
You can add 1 teaspoon dry roasted and crushed kasoori methi at the end. I didn’t. I have made it in pressure cooker. You don’t need to boil it and then add tempering. Just fry all the spices in pressure cooker and add the dal. This dal takes longer time to cook than other dal.
1. Wash the whole masoor dal or brown lentils well and soak in water for 15 – 20 minutes.
2. Crush green cardamom, cinnamon and cloves in a mortar pestle.
3. Heat oil or ghee/clarified butter in a pressure cooker. I have used half oil half ghee.
4. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves and dry red chilli.
5. When cumin starts to splutter add chopped onion and green chilli.
6. Fry til the onions becomes translucent. Add minced garlic and fry until onion and garlic becomes brown.
7. Add chopped tomatoes and grated ginger. Add cumin powder, turmeric powder garam masala powder and salt. You can also add red chilli powder if you want your dal more spicy.
8. Stir continuously and cook until tomatoes becomes mushy and oil leaves the sides.
9. Drain the water from soaked whole masoor dal or red lentils and add in the pressure cooker.
10. Mix well and fry till it dried up completely.
Add 4 cup water. Mix and close the lid.
11.Whole lentils take time to cook. So let it cook for 7 – 8 whistle or after 1 whistle cook on simmer for 30 minutes.
12. Let the pressure cooker cool down.
Check the dal by pressing between your finger tips. If its not soft enough cook for 2 – 3 whistles more.
13. Your dal is ready. If you are not on a restricted diet, add a dollop of ghee or clarified butter.
14. Garnish with chopped cilantro or coriander leaves, sliced ginger and tomato.
You can garnish with chopped onions or fried onion slices. Or you can sprinkle 1 teaspoon dry roasted and crushed kasoori methi if you like.
Serve hot with steamed rice, roti naan or any bread.
2. Add water as you like the consistency thin or thick. Best keep the consistency semi thick.
3. You can mash 2 – 3 tablespoon dal to get creamy texture.
4. If you don’t like onion garlic then you can skip these. Follow the rest of the recipe and just omit onion and garlic.
I have yet to try my hands on whole Masoor dal. Thanks to your lovely share di..now I have a flavorful variation to try out .. awesome share on the theme !
I love this recipe you have made Sujatha. I will love to have a bowl of it here, today… acold cold day.
Whole masoor dal is a favorite in my family, make it at least 2-3 times a month. I sometimes add chopped spinach to it. Must admit I love the onion and garlic version.
Love the colorful presentation di !!! Yes i too agree whole masoor dal is loaded with nutrients… The whole dish looks so yumm !!!
I prepare the whole masoor dal more simply, with just the usual onion, tomato, garlic, ginger and chilli. Your addition of bay leaf, green cardamom, cinnamon and clove is something I would love to try soon, Im sure it lifts the dal upto a really delicious level.
My favourite dal with bowl of rice…and your colourful presentation is superb.