masoor dal fry or pink lentils

by dassana in Dal Recipes a simple yet tasty masoor dal recipe. its an easy dal recipe and good for everyday cooking. masoor dal or pink lentils is another dal that is often made in indian homes. there are lot of dals or lentils used in indian cuisine in a variety of ways. dal is the generic term used for all lentils in india. also the soup or stew like preparation made with any lentil is called as dal. so there are many many variations of dal with different lentils being used. each region of india have their own variations. many times i add these lentils with pigeon pea lentils to make dal tadka or combine it with spinach to make palak dal. these lentils are also used in combination with other 4 lentils to make panchmel dal – a dal made with 5 lentils. some people also add this dal in veggie dishes. since i often make dal, sabzi, roti or rice at home. so i make some or the other dal recipe almost everyday. and this masoor dal is one of those. serve the dal with some steamed basmati rice, pickle and papad and you have a comforting indian meal. even a side vegetable raita, cucumber raita or indian veg salad can be accompanied with the dal. if you are looking for more dal recipes then do check chana dal fry, dal fry, moong dal tadka and whole masoor dal recipe. masoor dal Author: dassana Recipe type: lentils Cuisine: north indian Serves: 2-3 ¾ cup masoor dal or pink lentils 2 cups water for pressure cooking the dal ½ or 1 tsp lemon juice or as required 1 medium sized onion, chopped 1 medium sized tomato, chopped 2-3 garlic, crushed or finely chopped ¼ inch ginger, finely chopped 1 green chilies, chopped or slit 1-2 red chilies, whole 1 tsp cumin seeds ¼ tsp or ½ red chili powder (organic or homemade chili powder can be just ¼ tsp as they are very strong) a pinch of asafoetida ¼ or ½ tsp garam masala powder (homemade garam masala powder can be just ¼ tsp) ½ tsp turmeric powder 1 tbsp chopped coriander leaves 1 tsp kasuri methi/dry fenugreek leaves, crushed (optional) 2 cups water or as required 2 tbsp oil or ghee 1 tbsp chopped coriander leaves for garnishing salt as required pick and rinse the dal well. pressure cook the masoor dal till its soft and mushy. the dal also can be cooked in a pot. just soak the dal for 30-40 minutes, so that they cook faster if cooking in a pot. adjust the quantity of water as required beat with a wooden spoon or wired whisk lightly. fry cumin seeds till browned. then fry onions till light browned. add chopped ginger and garlic. add green chilies and red chilies. add all the dry spice powders one by one and stir. add the tomatoes and fry till the oil separates and the tomatoes become soft. add the cooked dal. pour 1.5 to 2 cups water. you can adjust the quantity of water as required. add salt and stir. simmer the masoor dal for 6-7 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 stir. serve masoor dal hot with steamed basmati rice or roti or chappati. 3.2.2045 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/kSeKnbaP7QQ/

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