I am a very new convert to the magic of Masoor Dal; in fact I used it for the first time this year to make Masoor Dal Biryani (a vegetarian version and one with egg). I still had some of this whole red lentil left over and so this week I used it to make a simple curry.
Masoor Dal uses boiled whole red lentil in a tomato and onion gravy and the resultant protein-rich dal is just a perfect accompaniment to rotis. I also ate it with some hot rice and a dollop of ghee, and it was simply delicious.
How to Make Masoor Dal
- Whole Masoor Dal – 1 Cup
- Finely Chopped Tomato – 3/4 Cup
- Finely Chopped Onion – 1 Cup
- Grated Ginger – 1 tsp
- Crushed Garlic – 1 tsp
- Red Chilli Powder – 1 tsp (or to taste)
- Turmeric – 1/4 tsp
- Garam Masala – 1/2 tsp (optional)
- Ghee – 1 tsp (Oil for Vegans)
- Salt To Taste
- Wash the Masoor Dal under running water till the water runs clear.
- Soak the Masoor Dal in 3 cups water for at least 1 hour.
- Pressure cook the dal till soft. 3 whistles should do the trick as it cooks rather quickly.
- Drain and reserve the water in which the dal is cooked.
- Mash the dal lightly with a heavy ladle.
- In a kadhai or heavy bottomed vessel, heat the ghee or oil.
- Add the onion and stir-fry till transparent.
- Add the garlic and ginger and stir-fry till aromatic.
- Add the tomato and stir-fry till the pieces are soft and well-stewed.
- Add the turmeric and chilli powder.
- Mix well.
- Add the cooked masoor dal and some of the water it is cooked in.
- Mix well.
- Let the dal cook in the masala for about 5 minutes.
- Add salt and garam masala, and mix well.
- Turn off the heat.
- Cover and set aside for at least 30 minutes.
- Serve warm with rotis, or rice and ghee.
- If you don’t want to pressure cook the dal, you can add the soaked dal to the cooked onion-tomato masala as well. Now cover it with enough water and cook covered till the masoor dal is cooked well.
- You could also add the the soaked dal to the cooked onion-tomato masala and then pressure cook it.