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.”
Time: 4-5 Hours
time: 15 Minutes
time: 20 Minutes
Servings: 4

Category: Veg Curry
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

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
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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