MASOOR



 

  • Pick and rinse the red lentils (masoor dal) a few times in water.
  • Drain the water and add the lentils to a 3-litre stovetop pressure cooker. Also add 1.5 to 1.75 cups water to the lentils in the cooker.
  • Pressure cook for 5 to 6 whistles on medium heat until the lentils become soft and mushy.
  • Let the pressure drop naturally in the cooker, and then only open the lid.
  • When the lentils are softened and cooked well, mash lightly with a wooden spoon or whisk lightly with a wired whisk.
  • Keep the cooked red lentils aside. If lentils are undercooked, then add some more water and pressure cook for a few minutes more. 

Making Onion-Tomato Masala

  • In another pan or pot, heat oil. Keep the heat to a low. Add cumin seeds and fry the cumin seeds till they crackle. 
  • Then add onions and sauté stirring often till they are light golden on low to medium-low heat.
  • 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. Stir to mix.
  • Add all the ground spices – turmeric powder, red chilli powder , pepper, garam masala powder,coriander powder,cumin powder one by one and stir to mix on a low heat.
  • Add the finely chopped tomatoes and sauté on medium-low heat till the oil separates and the tomatoes become mushy and soft.

Making Masoor Dal

  • Add the cooked and lightly mashed red lentils. Pour 1 to 1.5 cups water depending on the consistency you prefer. So you can adjust the quantity of water as required and add bit by bit as you go on mixing.
  • Add salt as required and stir again. Simmer for 6 to 7 minutes more on a low to medium heat till you get the desired consistency in the dal.
  • Masoor dal is neither thick nor thin and has a medium consistency.
  • Lastly add 1 tablespoon chopped coriander leaves (cilantro) and stir to mix. Switch off the heat. 
  • You can also garnish the Masoor Dal with coriander leaves while serving. Serve the Red Lentils hot with steamed basmati rice or roti or chapati.
  • You can give a tempering at the end to the cooked Masoor with ghee and chopped garlic if you wish to.

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