Tasty Masoor Dal Recipes

Steps:

• Firstly take one bowl of red lentil and wash it properly. When dal gets washed nicely then add water and soak the dal in water for two hours.
• After two hours, dal will get well soaked. Remove the water from it.
• Now take a cooker and add dal in it, then add chopped ginger, chopped green chilli, one black cardamom, one bay leaf, ona cinnamon stick, three to four cloves. (This is our trick that we will add whole spices while boiling the dal)
• Then add one spoon of desi ghee as it will stop water that comes along with whistle.
• Now add water, we will add three bowls of water and salt as per taste. Mix all of them well. (Add water three times of dal, as we have taken one bowl of dal so we have added three bowls of water)
• Close the cooker and keep it on gas and let three whistles come. After three whistles, turn off the gas and let the pressure out itself.
• When the pressure is out completely then open the cooker and you will see dal is well cooked and aroma of whole spices will come.
• Now keep a wok on gas and pour one spoon of desi ghee and let it heat. When ghee gets heated then add one spoon of cumin seeds, one pinch of asafoetida.
• When they both gets roasted then add chopped tomatoes and roast them. Then add spices, so add one spoon of turmeric powder, one spoon of coriander powder, one spoon of Kashmiri red chilli powder, half spoon of garam masala.
• Mix all of them well and cook them till tomatoes gets soft nicely. When tomatoes gets soft then make the flame low and then add boiled dal in it.
• After adding dal make the flame medium and mix the dal nicely with masala and let it boil. Cook it by covering for two minutes so that all the things can get mix with each other nicely.
• After two minutes, mix it once and dal is ready so turn off the gas. Add coriander leaves and then serve it.

Steps:

• Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
• Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
• For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
• Whisk dal with a whisk or use a hand blender(if needed) until smooth.
• Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
• Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
• Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
• Serve warm with plain rice or roti.