Masoor Daal Recipe

Here is a recipe of Masoor Daal, it’s one of the regular meals that is prepared in regular Indian homes. It’s delicious and healthy (well, a little bit).

Takes just 30 minutes to prepare and you can get it with either Rice or Dal.

You can follow the instructions below.

Masoor Dal

Here is a recipe of Masoor Daal, it’s one of the regular meals that is prepared in regular Indian homes. It’s delicious and healthy (well, a little bit).
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • 1.5 cups Red lentil/ Masoor
  • To taste Salt
  • 2 tbsp Butter
  • 1/2 tsp Cumin seeds
  • 2 Bay leaf
  • 1 Cardamom green
  • 1/2 inch Cinnamon stick
  • 1 cup Tomato puree
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala powder
  • 2 Green chili
  • 1/4 cup Cream
  • 1 tsp Ginger-garlic paste
  • for garnish Coriander leaves

Instructions

  • Clean, wash and soak Masoor dal in water for 3 hours. Take Masoor dal into the Pressure cooker along with 3 cups of water and add salt.
  • Pressure cook it on high flame for one whistle, then slow the flame and cook for another 10-12 minutes. Let the pressure settles down, open cooker and mash roughly with a spatula.
  • Heat the wok with butter and temper with cumin seeds, cardamom green and bay leaf. When cumin seeds crackles, add chopped onions. Fry it until onions are translucent.
  • Add tomato puree, ginger-garlic paste, green chilly, cinnamon stick, red chilly powder, turmeric powder and garam masala powder. Cook the spices on low flame till oil shows separately.
  • Add cooked spices into the pressure cooker along with a glass of water. Mix it well. Check salt, if need, add more salt.
  • Pressure cook it for one more whistle. Switch off the flame, open cooker and add cream. Mix it well, garnish with coriander leaves. Serve hot with chapatti and rice.

Steps with pictures

Clean, wash and soak Masoor dal in water for 3 hours. Take Masoor dal into the Pressure cooker along with 3 cups of water and add salt.

Pressure cook it on high flame for one whistle, then slow the flame and cook for another 10-12 minutes. Let the pressure settles down, open cooker and mash roughly with a spatula.

Heat the wok with butter and temper with cumin seeds, cardamom green and bay leaf. When cumin seeds crackles, add chopped onions. Fry it until onions are translucent.

Add tomato puree, ginger-garlic paste, green chilly, cinnamon stick, red chilly powder, turmeric powder and garam masala powder. Cook the spices on low flame till oil shows separately.

Add cooked spices into the pressure cooker along with a glass of water. Mix it well. Check salt, if need, add more salt.

Pressure cook it for one more whistle. Switch off the flame, open cooker and add cream. Mix it well, garnish with coriander leaves. Serve hot with chapatti and rice.

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