Jun 19, 2013

Masoor Dal/ Red Lentil Curry With Onion & Tomato Tempering


Last and third recipe from Punjabi cuisines for this week is very simple and one of favourite dal i.e. “Masoor Dal Fry” or red lentil curries which serve with rice. You have to soak this dal for overnight or at least 5-6 hours in water and cook with tomatoes and onions and lots of flavorful spices. For this recipe you need whole red lentil with skin is called masoor dal in hindi and kempu (red) togari bele in Karnataka.

Wiki says: “Dāl or 'thuvaram paruppu' in Tamil or Pappu in Telugu is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan as well as Nepal where Dal Baht (literally: dal and rice) is the staple food for much of the population. Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.”


Soaking Time: 4-5 Hours
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Servings: 4 Persons
Category: Veg Curry

Ingredients:
1 Cup Whole Red Lentil/ Sabut Masoor Dal
2 Medium Sized Tomatoes, Chopped
2 Small Red Onions, Chopped
2 Green Chilies, Chopped
1 Tsp. Ginger, Grated
1 Tsp. Cumin Seeds
1 Tbsp. Clarifying Butter
Pinch of Asafoetida/ Hing
1/4 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili Powder
Salt to Taste
Coriander Leaves, Chopped for garnishing

Pictorial:



Instructions:
Wash and soak the dal in water for 4-5 hours. Boil this dal with 3 cup of water and salt in pressure cooker till to 4-5 whistles.

Heat the ghee in non-stick pan and add hing and cumin seeds. When they start splutter, add green chili, ginger paste and chopped onions. Cook till to translucent and add chopped tomatoes. Cook till soft and mashy and add spices; salt, turmeric powder, red chili, coriander powder and garam masala. Mix well and cook for 2-3 minutes. 

Add this tomatoes tempering in dal and adjust salt according to taste. If dal becomes thick you can adjust with adding boiled water. Granish with little pinch of extra garam masala on the top of dal and chopped green coriander leaves with rice.

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19 comments:

  1. very healthy, delicious and perfect side dish for nans and breads...

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  2. wonderful curry for rice...i am a fan for lentils...did love this recipe

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  3. Looks yum...like the true Punjabi flavors.

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  4. This is one of my fav dals.. Although we don't make it too often cause my dad doesn't like it all that much.. He says its too hot for ant weather! :(

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  5. Wat a protein packed nutritious curry, excellent.

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  6. Perfect dal with rice , anytime for dinner....

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  7. Nice dhal to go with chapathi / roti and rice.

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  8. Dal Looks creamy and delicious perfect side dish with rice for me. Like the spices you add...

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  9. Haven't used this dal in my cooking, such a healthy one.

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