How to make masoor ki Dal at home

masoor dal - simple and easy dal recipe made with pink lentils. goes well with roti or rice.

author: vikrant Chauhan

recipe type: lentils

cuisine: North Indian

serves: 4-5

ingredients (measuring cup used, 1 cup = 250 ml)

• 1 cup masoor dal or pink lentils
• 3 cups water for pressure cooking the dal
• 1 tsp lemon juice or as required
• 1 medium sized onion, chopped1 medium sized tomato, chopped
• 4-5garlic, crushed or finely chopped (lahsun)
• 1inch ginger, finely chopped (adrak)
• 4-5green chilies, chopped or slit (hari mirch)
• 2 -3 red chilies, whole (sabut lal mirch)
• 2 tsp cumin seeds (jeera)
• 1 tsp or ½ red chili powder 
• a pinch of asafoetida (hing)
• 1or ½ tsp garam masala powder 
• 1 tsp turmeric powder (haldi)
• 2 tbsp chopped coriander leaves (dhania patta)
• 1tsp kasuri methi/dry fenugreek leaves, crushed (optional)
• 2-3 cups water or as required
• 4-5tbsp oil or ghee
• 2tbsp chopped coriander leaves for garnishing (optional)
• salt to taste.

how to make the recipe:

1. pick and rinse the dal well.
2. pressure cook the masoor dal with 3-4cups water, till they become soft and mushy.
3. the dal also can be cooked in a pot.
4. just soak the dal for 30-40 minutes, so that they cook faster if cooking in a pot.
5. adjust the quantity of water as required
6. when the dal is cooked, beat with a wooden spoon or wired whisk lightly.
7. keep the cooked dal aside.
8. in another pan or pot, heat oil or ghee. fry the cumin seeds till browned.
9. then add onions and fry till they are golden colour.
10. add chopped ginger and garlic. stir and fry for 10-15 seconds.
11. add green chilies and red chilies. stir.
12. add all the dry spice powders one by one including asafoetida and stir.
13. add the tomatoes and fry till the oil separates and the tomatoes become soft.
14. add the cooked dal. pour 3 -4 cups water. you can adjust the quantity of water as required.
15. add salt and stir. simmer the masoor dal for 8-10 minutes more on a low or medium flame till you get the desired consistency.
16. this dal is neither thick nor thin and has a medium consistency.
17. lastly add kasuri methi and simmer for 1 minute.
18. towards the end add lemon juice and 1 tbsp chopped coriander leaves and stir the masoor dal.
19. serve masoor dal hot with steamed basmati rice or roti or chappati.
20. you can also garnish masoor dal with coriander leaves if you want while serving the dal.