Masoor Dal

Out of all the different varieties of Lentils, the most common one that I prepare very frequently is Masoor Dal. Now, this particular dal can be prepared in several different ways, but this Everyday EASY Masoor Dal is my go to when I need a meal to be ready in less than 30 minutes.

What is Masoor Dal ?

Masoor Dal is Red Lentils, one of the most common lentils prepared on a regular basis in Indian household. It cooks very fast and is very easy to digest, which makes it one of the lentils that is given to babies when they start solid meals.

Red Lentils paired with rice is a healthy gluten free meal and if you avoid ghee for tadka or use Vegan ghee/oil, you can turn it into an effortless Vegan food too.

If you are new to cooking lentils, then red lentils are the best option to start with. It works as a great blank canvas to add flavors.

TRY THESE RED LENTILS RECIPES:

Aam Daal (Green Mango Lentil Stew)

Peyaj Mushuri Dal

Masoor Palak Dal (Red Lentil Spinach Stew)

Based on your liking, you can keep the consistency of the dal (also sometimes pronounced as dahl or daal) thin or thicker by adding more or less water.

How to prepare red lentil in Pressure Cooker

Red Lentils doesn’t need overnight soaking or any soaking at all. It can cook very fast in stove top or pressure cooker.

If you want to boil the daal in stove top, it takes roughly 20 minutes. And in Electric Pressure Cooker (This is the brand I use) it takes 15 minutes.

I personally go for the Pressure Cooker only because I don’t have to keep an eye on it. Once it boils, I add the tadka, and it/s ready to eat.

HERE IS THE VIDEO

What I use for Tadka ?

For me, a good tadka with ghee always manages to uplift any variety of Dal. I like to give Tadka with ghee, but you can use oil or vegan options too.

Tadka is very common finishing cooking steps used in several Indian dishes. Few aromatic whole spices, fresh herbs, garlic and dry red chili or fresh chili is cooked in sizzling hot oil/ghee to bring out the flavor of the spices. It is then poured straight on the dish, which gives a sizzling effect and a beautiful finish touch to the dish.

Is Masoor Dal different from Whole Masoor Dal ?

YES! Masoor Dal is split red lentils, whereas Whole Masoor Dal is not split and has a light brown husk on it. Whole Masoor Dal takes tad bit longer to cook and has a very hearty flavor to it.

Here is a recipe you should try:

Whole Masoor Dal with Fresh Fenugreek leaves

Steps to prepare this EASY Everyday Red Lentil Stew

Wash the lentils a few times to remove any dirt. I wash until I see clear water.

Then place it in the pressure cooker with a couple small tomatoes chopped in quarters or half. Boil the lentils for 15 minutes.

In the mean times prepare the tadka:

Chop garlic cloves, cilantro leaves and few fresh curry leaves if using.

Heat a small pan and add ghee, once the heat heats up, add the garlic, cumin seeds, slit green chili and curry leaves. Let it sizzle for a few seconds, then switch off the heat and add chili powder.

Pour the hot tadka on the boiled dal and give a mix.

Serve with rice or bread.

Red Lentils are known to be good for heart, and it levels high blood pressure. It is easy to digest, which makes it great for kids too. It is a great source of daily protein, and it is naturally gluten free.

Everyday Masoor Dal

Yield: Serves 3

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Out of all the different varieties of Lentils, the most common one that I prepare very frequently is Masoor Dal. Now, this particular dal can be prepared in several different ways, but this Everyday EASY Masoor Dal is my go to when I need a meal to be ready in less than 30 minutes.

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Ingredients

• 1/3 cup red lentils (masoor dal)
• 1 and 1/2 cup water
• 2 medium size tomato
• 1/2 teaspoon turmeric powder
• salt to taste
• 2 tablespoons ghee/oil
• 2 garlic cloves
• 1 or 2 green chili
• 1 teaspoon cumin seeds
• few curry leaves
• 1/4 teaspoon chili powder

Instructions

1. Wash the red lentils a few times and then place it on the pressure cooker along with the tomatoes, sliced in half or quarter. Sprinkle the turmeric and salt. Let it pressure cook for 15 minutes.
2. In the meantime, prepare for the tadka by slicing the garlic, chopping the cilantro leaves. The green chili, you can either finely chop or slit in half.
3. Once the dal is boiled, prepare the tadka by heating a small pan with ghee or oil. Then add the garlic, cumin seeds, green chili and curry leaves. Curry leaves will splatter, so be careful when you add.
4. Once the tadka sizzles for a few seconds, switch off the heat and mix in the dry red chili powder. Give a swirl and pour it on the dal.
5. Enjoy warm dal with rice and salad on the side.