Whole red lentil is called masoor in Hindi. It contains high amount of protein and is rich in fibre, which helps to lower the cholesterol. The consistency of this dal should not be wither too thin or too thick. Masoor dal can be relished with plain rice, jeera rice or with phulkas. I always prefer to have jeera rice with masoor ki dal.
Masoor dal – 1 cup
Tomatoes – 2 medium
Green chillies – 2
Ginger – 1/2″ piece
Tej patta (bay leaf) – 1
Cinnamon stick – 1″ piece
Jeera – 1/4tsp
Hing – 2 pinch
Haldi – 1/4tsp
Red chilli powder – 1/2tsp
Garam masala – 1/4tsp
Desi ghee – 1tbsp
Lime juice – 1 tbsp
Salt according to taste
Coriander leaves for garnishing.
- Clean and wash dal, then soak in sufficient water for one hour.
- Before cooking, drain the water and wash dal again in running water.
- Put dal in cooker and add 2 cups water, salt, haldi, tej patta and cinnamon stick, Close the lid and cook until one whistle, then lower the flame and cook for another five minutes. Then switch off the flame.
- Let the pressure cooker cool down.
- Open the lid and check the dal once. If required, add some boiled water and adjust the consistency.
- Grate tomatoes and ginger, set aside. Also slit green chillies.
- Heat ghee in a pan. Add jeera and when it sizzles, add green chillies, ginger and hing. Saute it for a few seconds before adding grated tomatoes and red chilli powder. Keep stirring till it separates from the ghee.
- Now add boiled masoor dal and let everything cook together for 2 to 3 minutes. Add garam masala and switch off the flame. Finally, sprinkle lemon juice and mix it in.
- Transfer the dal to a serving bowl and garnish with coriander leaves.
- During the rainy season, avoid using coriander leaves because the dampness, dirt and mud present in the leaves make it susceptible to many germs. If you still wish to use coriander leaves, then wash them in hot water and soak in salt water for some time before use.