Masoor Dal

comments (6) August 20th, 2014

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pol_bishop25 pol_bishop25, member
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Red lentils
Masoor Dal - ready to eat
Red lentilsClick To Enlarge

Red lentils

200g red lentils (washed under cold water in a sieve for a couple of minutes)
half an onion (chopped)
1/2 teaspoon Panch Phoron
3 cloves of sliced garlic
1 and a half teaspoon of salt
5 tablespoon of cooking oil
2 dry chillies
1 bay leaf
1/4 teaspoon turmeric
2 tablespoons of fresh coriander (chopped good)
1/3 teaspoon of cumin powder

Good for 4 servings

When you are tired of all your everyday meals, may be it is time to experiment a little bit. Don't you want to try something completely new? Well, let me introduce you Massur Dhal - an exotic and very interesting recipe, where the main ingredient is red lentils. You can easily surprise your guests by serving them this unique and very delicious meal. Check the main ingridients, inspect your oven (make sure to have it well cleaned for maximum results, just as many cleaning pros suggest) and let's start cooking.

First of all, prepare your cookware and heat some of the cooking oil to high temperatures. Make sure to add 2 chillies and bay leaf, then fry them for at least 30 seconds. Afterwards you are ready to add the Panch Phoron and cook it until some of the seeds start cracking and popping. You will hear the familiar sound easily. Now you can add the garlic and onion, cook them until you see their edges caught a bit. Just don't stir too often while mixing the ingredients above.

Once you have this initial mixture ready, it is time for final part. This time you have to stir often in order to cook this right. Add the lentils to the mix and fry it for about 5 minutes. Once you see it turning yellow, it should be enough. Now add 1 teaspoon of salt, turmeric and cumin and cook it for at least 2 minutes. Afterwards you have to cover the lentils in water. Set them to cook for about 20 minutes and check them from time to time. You can easily recognize when the lentils are ready. You will see them turning soft and very hard to distinguish. Most of the water will be absorbed as well. In the end simply add the chopped coriander and 1/2 teaspoon of salt, which you should have left unused. Cook additional 2-3 minutes and... voila, you are done!

posted in: soup, lentil, masoor dal

Comments (6)

SixtaSisco writes: Greatly manage at all
Posted: 4:32 am on August 31st
ErikaPatton writes: It's really creative
Posted: 7:22 am on August 27th
LucyAustin writes: Effective
Posted: 3:15 am on August 19th
DonnaLee7 writes: incredible
Posted: 6:49 am on August 17th
marktotti writes: well done
Posted: 7:14 am on July 31st
CarrieCave writes: impressive
Posted: 4:40 am on July 16th
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