This Traditional style of Masoor Dal is simmered with a generous amount of spices.
Masoor Dal is a Red Lentil and very easy to find at any Grocery stores in India.
Accompany this Dal with Phulkas and Jeera Rice. The Dal is easy and hustle-free to make.
Each and every household of India has its own recipe of this Dal.
In our childhood days, dal like Dal Bukhara, Dal Makhani, Dal Sultani are the dals which was made only on special festivals or if, some guests are arriving. So, we all 90’s kids are grown eating these traditional Dals.
Here’s how to make it.
The passion of experimenting food with some new add on of spices is helping me to grow in my kitchen.
Though Dal is a basic and most important need of our Everyday Meal.
So, I always like to make various kind of Dal, to enjoy the meal.
Cooking the Dal
Before cooking the Dal, make sure to pick all the stones and debris from the Masoor Lentil.
Rinse the dal in enough water, twice or thrice. In the beginning, water might come out foamy and cloudy. Make sure to wash until water runs out clear.
You can cook the dal in a Pressure cooker.
I cooked the Dal in Dal-Pot.
Once the Dal is rinsed out, soak the rice for 20 minutes before cooking.
Add Soaked Dal, Water, Turmeric Powder, and Salt in a Pot.
Cook the dal, until mushy.
Don’t add too much water, otherwise, Dal will turn out runny and will taste bland. If you like Dal of thinner consistency, you can add as per your choice.
Making Tadka for Dal
Adding Tadka is important, but whole your choice. Tadka is what blooms the flavour on our tastebuds.
Heat a tbsp of ghee in a Kadhai.
Add cumin seeds, dry red chillies, and let it splutter.
Add chopped ginger-garlic-chopped green chillies, curry leaves to it. Cook until the raw smell disappears.
Now add chopped Onions and Saute it till onion turns out transparent.
Add chopped tomatoes and cook until the tadka is thick and saucy.
Then add spices: coriander powder, Amchur Powder and cumin powder.
Picture of steps is given below as per the sequence. Please follow them.
Pour the Tadka over the cooked Dal.
Let the two simmer on low together for just a few minutes to help the flavours to sing beautifully. Add half a cup of boiling water; if you feel the consistency is much thicker than you need.
Taste the dal and if the dish tastes flat and bland, or like it’s missing something, add more salt to taste.
The Dal goes amazingly with Basmati Rice.
Make this Dal at home and serve it with Basmati Rice or Jeera Rice or Plain Rice or Paranthas to your loved ones.
Traditional Masoor Dal
- 2 cups Masoor Dal
- 3 cups Water
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida
- 2-3 Dry Red Chilies
- 1 tbsp Ginger-Garlic-Green chilies Chopped
- 1 Onions, Medium Sized; Chopped
- 1 Tomatoes, Medium-sized, chopped
- 6-7 Curry leaves
- 1 tsp Coriander powder
- 1 tsp Cumin Powder
- 1/2 tsp Amchur powder/ Dry Mango Powder (opt)
- Rinse the Dal in enough water until water runs out clear.
- Soak the rice for 20 minutes before cooking.
Cooking the Dal
- Add Soaked Dal, Water, Turmeric Powder, and Salt in a Pot.
- Cook the Dal fpr 15-20 minutes on medium-low flame, until mushy.
- Heat a tbsp of ghee in a Kadhai.
- Add cumin seeds, dry red chillies, and let it splutter.
- Add chopped ginger-garlic-chopped green chillies, curry leaves to it. Cook until the raw smell disappears.
- Now add chopped Onions and Saute it till onion turns out transparent.
- Add chopped tomatoes and cook until the tadka is thick and saucy.
- Then add spices: Coriander powder, Amchur Powder and Cumin powder.
- Pour the Tadka over the cooked Dal. Let the two simmer on low together for just a few minutes to help the flavours to sing beautifully. .
- Taste the dal and if the dish tastes flat and bland, or like it’s missing something, add more salt to taste