Best Tasty Masoor Dal Recipes

EASY MASOOR DAL

Steps:

• Pick and rinse the pink lentils (dhuli masoor dal) well.
• Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
• When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
• Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
• In another pan or pot, heat oil. Fry the cumin seeds till golden.
• Then add onions and fry till they are light golden.
• Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
• Add green chilies and red chilies. Stir.
• Add all the dry spice powders one by one including asafoetida (hing) and stir.
• Add the tomatoes and fry till the oil separates and the tomatoes become soft.
• Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
• Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
• This dal is neither thick nor thin and has a medium consistency.
• Lastly add kasuri methi and simmer for 1 minute.
• Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
• You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

TASTY MASOOR DAL RECIPE

Steps:

• Firstly take one bowl of red lentil and wash it properly. When dal gets washed nicely then add water and soak the dal in water for two hours.
• After two hours, dal will get well soaked. Remove the water from it.
• Now take a cooker and add dal in it, then add chopped ginger, chopped green chilli, one black cardamom, one bay leaf, ona cinnamon stick, three to four cloves. (This is our trick that we will add whole spices while boiling the dal)
• Then add one spoon of desi ghee as it will stop water that comes along with whistle.
• Now add water, we will add three bowls of water and salt as per taste. Mix all of them well. (Add water three times of dal, as we have taken one bowl of dal so we have added three bowls of water)
• Close the cooker and keep it on gas and let three whistles come. After three whistles, turn off the gas and let the pressure out itself.
• When the pressure is out completely then open the cooker and you will see dal is well cooked and aroma of whole spices will come.
• Now keep a wok on gas and pour one spoon of desi ghee and let it heat. When ghee gets heated then add one spoon of cumin seeds, one pinch of asafoetida.
• When they both gets roasted then add chopped tomatoes and roast them. Then add spices, so add one spoon of turmeric powder, one spoon of coriander powder, one spoon of Kashmiri red chilli powder, half spoon of garam masala.
• Mix all of them well and cook them till tomatoes gets soft nicely. When tomatoes gets soft then make the flame low and then add boiled dal in it.
• After adding dal make the flame medium and mix the dal nicely with masala and let it boil. Cook it by covering for two minutes so that all the things can get mix with each other nicely.
• After two minutes, mix it once and dal is ready so turn off the gas. Add coriander leaves and then serve it.

DAL TADKA RECIPE BY TASTY

Steps:

• Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
• Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
• For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
• Whisk dal with a whisk or use a hand blender(if needed) until smooth.
• Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
• Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
• Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
• Serve warm with plain rice or roti.