Dal is a thick stew prepared from lentils, mainly in the Indian subcontinent. It is eaten mainly along with rice in South India where as in North India it is eaten along with roti or rice. It is an exceptionally nutritious food as it is a rich source of protein, Vitamin B, folic acid, iron and zinc. To top it all, it is virtually fat-free!
Here I am presenting you a recipe for Masoor Dal (Split Red Lentil)...
Preparation time : 10 minutes
Cooking time: 20-25 minutes
Ingredients:
Masoor dal - 1 cup
Water - 2 1/4 cups
Lime juice - 3/4 tsp
Onion - 1 big, finely chopped
Tomato - 1, big, finely chopped
Green chilli - 1, slit
Ginger - 1/3'', crushed
Garlic - 4 cloves, crushed
Kashmiri red chillies - 2, fried
Garam masala - 1/2 tsp
Asafoetida (Hing) - 1/4 tsp
Turmeric - 3/4 tsp
Coriander leaves - 1/2 tbsp, chopped
Kasoori Methi (dried fenugreek leaves) - 1 1/4 tsp
Water - 2 cups
Ghee - 3 tbsp
Coriander leaves - to garnish
Salt - to taste
Method:
1. Wash and pressure cook masoor dal with 2 1/4 cup of water for 3 whistles and 5 minutes.
2. When the pressure is fully released, open the lid and mash the dal with a ladle.
3. In a pan, heat the ghee. Add the cumin seeds. When they splutter and change colour, add chopped onions. Saute the onions till they are translucent.
4. Add the crushed ginger and garlic and saute for 15 second. Add the fried red chillies and the slit green chillies.
5. Now add turmeric, red chilli powder, garam masala and hing. Stir well. After a couple of minutes, add the chopped tomatoes. Saute till the oil leaves from the sides. Add this to the cooked dal. Mix well.
6. Add 2 cups of water ( you can add as you feel necessary). Add salt and mix. Cook on slow fire for 10 minutes till you get a consistency neither thick nor watery.
7. Lastly, add the kasoori methi and simmer and cook for a minute. Add the lime juice and chopped coriander leaves.
8. Transfer to a serving bowl and garnish with a couple of coriander leaves.
Here I am presenting you a recipe for Masoor Dal (Split Red Lentil)...
Preparation time : 10 minutes
Cooking time: 20-25 minutes
Ingredients:
Masoor dal - 1 cup
Water - 2 1/4 cups
Lime juice - 3/4 tsp
Onion - 1 big, finely chopped
Tomato - 1, big, finely chopped
Green chilli - 1, slit
Ginger - 1/3'', crushed
Garlic - 4 cloves, crushed
Kashmiri red chillies - 2, fried
Garam masala - 1/2 tsp
Asafoetida (Hing) - 1/4 tsp
Turmeric - 3/4 tsp
Coriander leaves - 1/2 tbsp, chopped
Kasoori Methi (dried fenugreek leaves) - 1 1/4 tsp
Water - 2 cups
Ghee - 3 tbsp
Coriander leaves - to garnish
Salt - to taste
Method:
1. Wash and pressure cook masoor dal with 2 1/4 cup of water for 3 whistles and 5 minutes.
2. When the pressure is fully released, open the lid and mash the dal with a ladle.
3. In a pan, heat the ghee. Add the cumin seeds. When they splutter and change colour, add chopped onions. Saute the onions till they are translucent.
4. Add the crushed ginger and garlic and saute for 15 second. Add the fried red chillies and the slit green chillies.
5. Now add turmeric, red chilli powder, garam masala and hing. Stir well. After a couple of minutes, add the chopped tomatoes. Saute till the oil leaves from the sides. Add this to the cooked dal. Mix well.
6. Add 2 cups of water ( you can add as you feel necessary). Add salt and mix. Cook on slow fire for 10 minutes till you get a consistency neither thick nor watery.
7. Lastly, add the kasoori methi and simmer and cook for a minute. Add the lime juice and chopped coriander leaves.
8. Transfer to a serving bowl and garnish with a couple of coriander leaves.
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