Ingredients
1 Cup Masoor Dal (Red Lentils), Washed And Soaked For 30 Minutes |
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2 Tablespoons Ghee Or Vegetable Oil |
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1 Teaspoon Cumin Seeds |
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1 Teaspoon Coriander Seeds |
4 Bay leaves | 1 Onion, Finely Chopped | ||
2 Tomatoes, Finely Chopped | 2 Green Chilies, Slit Lengthwise | ||
1 Teaspoon Ginger Paste | 1 Teaspoon Garlic Paste | ||
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1/2 Teaspoon Turmeric Powder |
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1 Teaspoon Red Chili Powder (Adjust To Taste) |
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1 Teaspoon Coriander Powder |
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Salt To Taste |
2 Cups Water | Fresh Coriander Leaves, Chopped For Garnish | ||
Lemon Wedges For Serving |
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Step: 1 Heat Ghee Or Oil In A Pressure Cooker Or A Large Saucepan Over Medium Heat. |
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Step: 2 Add Cumin Seeds, Bay leaves, And Coriander Seeds. Sauté For A Minute Until They Start To Crackle And Release Their Aroma. |
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Step: 3 Add The Chopped Onion And Sauté Until It Turns Translucent And Golden Brown. |
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Step: 4 Add Ginger Paste, Garlic Paste, And Green Chilies. Sauté For A Minute Until The Raw Smell Disappears. |
Step: 5 Add Turmeric Powder, Red Chili Powder, Coriander Powder, And Salt. Mix Well And Cook For A Minute To Let The Spices Release Their Flavors. |
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Step: 6 Add The Chopped Tomatoes. Cook Until The Tomatoes Become Soft And Mushy. |
Step: 7 Drain The Soaked Masoor Dal And Add It To The Pot. Stir Well To Coat The Lentils With The Spice Mixture. |
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Step: 8 Pour In 2 Cups Of Water And Give It A Stir. Adjust The Consistency Of The Dal By Adding More Water If Desired. |
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Step: 9 Cover The Pressure Cooker Or Saucepan With A Lid. If Using A Pressure Cooker, Cook The Dal For 4-5 Whistles, Or If Using A Saucepan, Simmer It Covered Until The Lentils Are Soft And Cooked Through (Approximately 25-30 Minutes). |
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Step: 10 Once The Dal Is Cooked, Check The Seasoning And Adjust If Needed. |
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Step: 11 Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Roti (Indian Bread). Squeeze A Lemon Wedge Over The Dal Before Eating For A Tangy Flavor. |
Enjoy Your Delicious Masoor Dal With Coriander Seeds!
Instructions
1 Cup Masoor Dal (Red Lentils), Washed And Soaked For 30 Minutes |
|
2 Tablespoons Ghee Or Vegetable Oil |
|
|
1 Teaspoon Cumin Seeds |
|
1 Teaspoon Coriander Seeds |
4 Bay leaves | 1 Onion, Finely Chopped | ||
2 Tomatoes, Finely Chopped | 2 Green Chilies, Slit Lengthwise | ||
1 Teaspoon Ginger Paste | 1 Teaspoon Garlic Paste | ||
|
1/2 Teaspoon Turmeric Powder |
|
1 Teaspoon Red Chili Powder (Adjust To Taste) |
|
1 Teaspoon Coriander Powder |
|
Salt To Taste |
2 Cups Water | Fresh Coriander Leaves, Chopped For Garnish | ||
Lemon Wedges For Serving |
|
Step: 1 Heat Ghee Or Oil In A Pressure Cooker Or A Large Saucepan Over Medium Heat. |
|
Step: 2 Add Cumin Seeds, Bay leaves, And Coriander Seeds. Sauté For A Minute Until They Start To Crackle And Release Their Aroma. |
|
Step: 3 Add The Chopped Onion And Sauté Until It Turns Translucent And Golden Brown. |
|
Step: 4 Add Ginger Paste, Garlic Paste, And Green Chilies. Sauté For A Minute Until The Raw Smell Disappears. |
Step: 5 Add Turmeric Powder, Red Chili Powder, Coriander Powder, And Salt. Mix Well And Cook For A Minute To Let The Spices Release Their Flavors. |
|
|
Step: 6 Add The Chopped Tomatoes. Cook Until The Tomatoes Become Soft And Mushy. |
Step: 7 Drain The Soaked Masoor Dal And Add It To The Pot. Stir Well To Coat The Lentils With The Spice Mixture. |
|
Step: 8 Pour In 2 Cups Of Water And Give It A Stir. Adjust The Consistency Of The Dal By Adding More Water If Desired. |
|
Step: 9 Cover The Pressure Cooker Or Saucepan With A Lid. If Using A Pressure Cooker, Cook The Dal For 4-5 Whistles, Or If Using A Saucepan, Simmer It Covered Until The Lentils Are Soft And Cooked Through (Approximately 25-30 Minutes). |
|
Step: 10 Once The Dal Is Cooked, Check The Seasoning And Adjust If Needed. |
|
Step: 11 Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Roti (Indian Bread). Squeeze A Lemon Wedge Over The Dal Before Eating For A Tangy Flavor. |
Enjoy Your Delicious Masoor Dal With Coriander Seeds!