Masoor dal recipe or the Red Lentils recipe with step by step photos and video is a simple yet tasty dal recipe. This is a pretty easy masoor dal recipe which you can eat on a daily basis.
Do you need pressure cooker to cook the masoor dal
Masoor dal or the red lentils is another dal dish that is made in all Indian homes. It gets cooked pretty fast and doesn’t take a long time to cook like the other dals like tur dal or the chana dal. You don’t even need a pressure cooker to cook this masoor dal recipe. All you have to do is simply cook it on low flame with some water. And it will get done in no time at all.
Other recipes that you can use with masoor dal
You can even substitute this dal for the moong dal in the Bengal dal or the methi dal recipe. You will find many variations. Everyone makes it differently and with different flavors.
What you need for making the masoor dal recipe
In this recipe, I have made a very simple dish with it. You don’t need a long list of ingredients for making this dish. Just a few spices and pretty simple in prepartion too. The masoor dal in itself tastes very delicious compared to the other dal recipes. It’s amazing how the color of the dal changes from a cute pink to yellow after cooking. I really like to watch how it unfolds. If you know what I mean!!
Does masoor dal have protein
A simple cup of masoor dal has 17 grams of protein, thus making it an awesome health dish. This dal can be relished with all it’s health benefits. It can be included regularly in your vegetarian diet as often as possible. It is rich in fiber and abundantly rich in iron. So, do not hesitate and enjoy this dal.
Pro Tips / Important things to remember while making this recipe
- Soak the dal for 30 minutes before cooking.
- This dal gets cooked in no time at all. So do not use the pressure cooker. If you do, it will turn into a paste.
- You can make the tadka of your choice by adding curry leaves, red chili, urad dal, chana dal etc. There are no hard and fast rules for making the tadka in a particular way.
- You can serve this with both rice or roti.
- The consistency would depend upon what you are serving this dish with. If you are serving with roti, keep a thicker consistency. And if you are serving with rice, then make a thinner consistency.
Step by step pictorial of the masoor dal recipe
- Add the turmeric powder and salt to the soaked masoor dal and cook.
- Remove the froth from the top when the dal is cooking. Cook until the dal is done.
- Prepare the tadka by heat ghee or oil. Add the mustard seeds. Once the mustard seeds start spluttering, add the cumin seeds, and garlic. Fry for minute.
- Add the onion and cook until onion browns. Your tadka is ready.
- Pour the prepared tadka over the masoor dal and mix.
- Cook covered until your desired consistency is reached on low heat. Your masoor dal recips is ready to serve.
You can serve the masoor dal recipe with some plain steamed rice, pickle, and papad or you can have it as a side dish with roti, chapati, nan or even dosa. Serve it with onion raita recipe or the fruit and nuts raita recipe.
Serve it hot.
Let’s get started with the simple and easy masoor dal recipe
Simple Masoor Dal Recipe
- 1 cup masoor dal/red lentils soaked in water for at least half an hour
- 1 onion finely sliced
- 5-6 garlic cloves chopped
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp oil or ghee
- 1/2 tsp salt or to taste
- Add the turmeric powder, salt and the soaked masoor dal in a pan with sufficient water and cook till the masoor dal is done.
- Heat oil in a pan and add mustard seeds. When the mustard seeds begin to splutter, add the cumin seeds, garlic and onion and fry until the onions are translucent.
- Add this tempering to the boiled masoor dal. Cook covered till your desired consistency is reached.
- Your delicious and simple masoor dal is ready to serve. Serve hot with rice or roti garnished with coriander leaves
- Always soak the dal for faster cooking time.
- You can edit the ingredients for tadka as per your family's preference.
- Adjust the consistency of water according to what you would be serving with. For roti, keep a thicker consistency, for rice keep a thinner version.
Signing off until next time,
This recipe was originally published in November 2015. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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