Masoor Dal or Split Red Lentils is one of my favorite dals, it has a nice flavor when cooked. Just with the basic tadka or seasoning this dal tastes great, I would say a beginner's recipe, that nobody can go wrong with. But it tastes really good and is a great combination with both rotis and rice or even have it as a soup..
Need To Have
- Masoor Dal Or split Red Lentils - 1 cup
- Onion - 1 medium chopped
- Tomato - 1 large chopped
- Garlic - 4 cloves chopped
- Grated Ginger - 1 tablespoon
- Turmeric Powder - 1/2 teaspoon
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 1 teaspoon
- Garam Masala Powder - 1/2 teaspoon
- Cumin Seeds - 1 teaspoon
- Cloves - 2
- Salt - to taste
Pressure cook the masoor dal along with the turmeric powder ( about 1/2 time to cook parboiled rice, about 7 minutes).
Heat the oil, add the cumin seeds and the cloves, when it starts sizzling, add the onions, garlic and ginger. Saute till the onion turns pink and the garlic turns golden, now add the tomatoes, salt, chilly and coriander powders.
Saute till the tomatoes turn mushy, for about 5 minutes, sprinkling water in between if it sticks to the pan. Now add the cooked dal, some water and the garam masala, simmer for another 5 minutes on low heat. Remove and serve warm with rice or rotis.
If you add a lot of oil in the beginning, then you won't have to sprinkle water while sauteing the tomatoes, have to do it till it turns mushy and oil leaves on the side and starts floating.
The final consistency of the dal is that of thick porridge, add water accordingly, if you want thinner soup like consistency, then add more water.