This is an authentic Punjabi dal preparation that compliments a simple and tasty meal. I guess, staying here in the North, it so happens that the North Indian idea of cooking has caught-up with me a lot. I just love this masala dal and so prepare it often. It is an easy, just the right spice and tasty lentil preparation, ideal for day to day cooking. The ingredients for this recipe are simple and easily available on your kitchen shelves. Serve this lentil with either steamed white rice or Indian flat breads. With the winter chill rising this preparation is just the right dish for a simple-homely and loving meal!
Masala Masoor Dal
Time taken: 30 min
- Masoor Dal/Red lentils: 1 cup
- Onion (large): 1 (sliced)
- Tomato (big): 2
- Onion (small): 4-6
- Whole red chillies: 2
- Ghee: 2 tbsp
- Coriander leaves for garnish
For the paste:
- Garlic: 4 cloves
- Dry, red chillies: 2
- Coriander seeds: 2 tsp
- Jeera/cumin seeds: 1 tsp
- Ginger: 1/2 inch
- Pick, clean and wash the red lentil.
- Add water and the whole small onions.
- Pressure-cook for 10-12 min on low flame, after the first whistle. Keep aside.
- Grind all ingredients of the paste together. Keep aside.
- Heat ghee in a pan and add sliced onions. Sauté for few minutes till brownish.
- Add the ground paste and whole red chillies to the onions and cook for 2-3 min on low flame.
- Add the cooked lentils and salt. Keep stirring on slow fire for 5 min.
- Add the chopped tomatoes and cook for few minutes.
- When done, garnish with coriander leaves.
- Serve hot with steamed white rice or Indian flat breads (rotis/naans/paranthas…)