Masoor Dal Recipe, Masoor Ki Daal | Dhal Recipe

Masoor dal tadka 

Masoor dal recipe is one of the most common recipes prepared on daily basis in Indian kitchens. On internet you would find it with various names and spellings such as masoor dal, masoor Daal,  masur dal, masur dhal, masoor dhal, masura dal etc. In english it is commonly known as red lentils. In Mysore in India it is also known as Mysore Paruppu.

Masoor Dal has many health benefits. It contain high levels of protein, fiber, folate, vitamin B1 and minerals. It helps to lower the cholesterol and helps in managing blood sugar levels. It is a  good source of potassium and iron. It is rich in flavones, a class of antioxidants. Few scientific researches have also observed that regular consumption of lentils can reduce the risk of breast cancer.

I have made this recipe numerous time and it comes out delicious everytime. This masoor dal recipe preparation basically has three parts.

First cooking the daal. In cooking I used pressure cooker. It really cooks recipes much faster than simple pot. Add lentils and few ingredients and pressure cook for 8-10 minutes.
Second tempering the dhal. It takes around 5 minutes to get ready.
Third mix cooked masoor dal into tempering and serve.

Simple Isn’t ?

I may have oversimplified it but it is really simple as you would see in detailed steps below.

Have a look on some other North Indian recipe

Punjabi Dal Makhani Recipe
Palak Paneer Recipe
 Punjabi chole recipe

Ingredients (measuring cup used, 1 cup = 250 ml)

For pressure cooking
1 Cup Masoor dal/Red lentils
2 small-sized tomato, roughly chopped
½ Teaspoon turmeric powder
½ Teaspoon red chili powder
2 1/4  cup water
Salt to taste

For tempering
2 Tablespoon ghee or vegetable oil
1 Teaspoon cumin seeds
A pinch of asafoetida
2 Teaspoon garlic, finely chopped
2 Whole red chili
1 Onion, chopped
1 Tablespoon Coriander leaves, chopped
Few sprigs of coriander, for garnish(optional)

Step by step on Masoor dal recipe

Step 1 . Cooking dal (red lentils)

Rinse dal in running water. In a pressure cooker add lentils, chopped tomatoes, turmeric powder, red chili powder and salt to taste. Add 2 1/4 cup water. Cover the lid and pressure cook it around 8- 10 minutes or up to 3 whistles.

If you don’t want to cook dal in pressure cooker, use deep pot with a lid having hole passage to escape steam. Put the dal and other recommended ingredients along with 3 cups of water. Stir and bring to a boil. Lower the heat, close with a lid and simmer for 15-20 minutes or until cooked.

Once dal is cooked, mush it little by stirring with a spatula. Keep it aside.

Step 2. Preparing Tadka (Tempering)

In a different pan, heat up ghee or oil on medium heat. Add cumin seeds. Once they splutter, add chopped garlic and saute till they change colour to golden brown. Add whole chilies, stir for 10 seconds. Add chopped onions and saute till becomes golden in colour.

Step 3. Mixing dal into tadka

Once tadka (tempering) is ready, pour cooked dal (lentils) in the pan and mix them. Add required water to adjust consistency (I added 1 cup of water). Put the lid on pan and simmer the mixture on low heat for 8- 10 minutes. Turn off the flame. Lastly add chopped coriander leaves and cover the pan with lid.

Masoor dal recipe is ready. Garnish it with coriander leaves and serve it with basmati rice or chapati/phulka.

5 from 3 votes

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Masoor Dal Recipe, Masoor Ki Daal | Dhal Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Masoor dal (daal) is one of the most common recipes prepared on daily basis in Indian kitchens. I have made this recipe numerous time and it comes out delicious everytime. 

Course: Main

Cuisine: Indian

Servings: 4

Calories: 117 kcal

Author: Rachna's Kitchen

Ingredients

For pressure cooking

• 1 Cup Masoor dal/Red lentils
• 2 small-sized tomato roughly chopped
• ½ Teaspoon turmeric powder
• ½ Teaspoon red chili powder
• 2 1/4 cup water
• Salt to taste

For tempering

• 2 Tablespoon ghee or vegetable oil
• 1 Teaspoon cumin seeds
• A pinch of asafoetida
• 2 Teaspoon garlic finely chopped
• 2 Whole red chili
• 1 Onion chopped
• 1 Tablespoon Coriander leaves chopped
• Few sprigs of coriander for garnish(optional)

Instructions

Cooking daal (red lentils)

1. Rinse daal in running water. In a pressure cooker add lentils, chopped tomatoes, turmeric powder, red chili powder and salt to taste. Add 2 1/4 cup water. Cover the lid and pressure cook it around 8- 10 minutes or up to 3 whistles.
2. If you don't want to cook dal in pressure cooker, use deep pot with a lid having hole passage to escape steam. Put the dal and other recommended ingredients along with 3 cups of water. 6. Stir and bring to a boil. Lower the heat, close with a lid and simmer for 15-20 minutes or until cooked. Once dal is cooked, mush it little by stirring with a spatula. Keep it aside.

Preparing tempering

1. In a different pan, heat up ghee or oil on medium heat. Add cumin seeds. Once they splutter, add chopped garlic and saute till they change colour to golden brown. Add whole chilies, stir for 10 seconds. Add chopped onions and saute till becomes golden in colour.

Mixing daal into tempering

1. Once tadka (tempering) is ready, pour cooked dal (lentils) in the pan and mix them. Add required water to adjust consistency (I added 1 cup of water). Put the lid on pan and simmer the mixture on low heat for 8- 10 minutes. Turn off the flame. Lastly add chopped coriander leaves and cover the pan with lid. Masoor dal recipe is ready. Garnish it with coriander leaves and serve it with basmati rice or chapati/phulka.