Home Style Masoor Dal refers to a preparation of masoor dal, also known as red or pink lentils, in a typical home-cooked style.
Masoor dal is a popular type of lentil in Indian cuisine, known for its quick-cooking nature and high nutritional value.
Of all lentils, masoor dal (red or pink lentil) is most popular in India. So, read on to cook this wonderful yet simple recipe at home.
Key Takeaways:
- Before cooking, always rinse the masoor dal thoroughly with water.
- When the cooking starts, skim off the white foam with a ladle and boil the dal with the right amount of water.
- There are many alternative recipes to Home Style Masoor Dal, such as toor, moong, arhar, etc. Each one of these has unique flavors and tastes.
- Maintain the consistency of water, enhance the seasoning, and use fresh coriander leaves.
- Home Style Masoor Dal is a delicious Indian dal recipe that has a sweet, tangy, earthy, and slightly spicy taste.
The Ingredients:
- Pink Lentil: 200 gms (cleaned properly)
- 1 small sized onion (sliced)
- 8-9 cloves of garlic (finely chopped)
- 1 tomato (chopped)
- Bay leaves: 2 pieces
- Green chilies: 4 pieces
- Turmeric powder: 1 Tbsp
- Coriander leaves 1 Tbsp
- Mustard oil 3 Tbsp
- Salt to taste
How to Cook Home Style Masoor Dal (Step by Step Images)?
1. Lighten the chulha or gas stove and place the Kadai on it.
2. Pour 1 tablespoon of mustard oil into a hot kadai.
3. Add the lentils to the smoking oil and stir for 5 minutes.
4. Add 2 cups of hot water to the lentils.
5. Once the water comes to a boil, ladle out the white foam collecting along the sides of the pan.
6. Add more water and cover the pan with a lid.
7. Remove the lid after 5 minutes.
8. Add chopped tomatoes and ½ teaspoon of turmeric powder.
9. Smash the boiled lentils with a smasher. It won’t take much time or effort.
10. Add water to the boiled lentils as required.
11. Add sliced onion, chopped garlic, red chilies, bay leaves, and mustard oil.
12. Add salt to taste and let it boil.
13. After desired texture is achieved, sprinkle coriander leaves.
14. Home Style Masoor Dal is ready and pour it into a bowl. Serve it hot with steamed rice, jeera or cumin rice, roti or chapati.
Recipe Card
Home Style Masoor Dal
Ingredients
- 200 grams Pink Lentil (cleaned properly)
- 1 piece Onion (sliced)
- 1 tablespoon Garlic (chopped)
- 1 piece Tomato (chopped)
- 2 pieces Bay leaves
- 4 pieces Green chilies
- 1 tablespoon Turmeric powder
- 1 tablespoon Coriander leaves
- 3 tablespoons Mustard oil
- Salt to taste
Instructions
- Lighten the chulha or gas stove and place the Kadai on it.
- Pour 1 tablespoon of mustard oil into a hot kadai.
- Add the lentils to the smoking oil and stir for 5 minutes.
- Add 2 cups of hot water to the lentils.
- Once the water comes to a boil, ladle out the white foam collecting along the sides of the pan.
- Add more water and cover the pan with a lid.
- Remove the lid after 5 minutes.
- Add chopped tomatoes and ½ teaspoon of turmeric powder.
- Smash the boiled lentils with a smasher. It won’t take much time or effort.
- Add water to the boiled lentils as required.
- Add sliced onion, chopped garlic, red chilies, bay leaves, and mustard oil.
- Add salt to taste and let it boil.
- After desired texture is achieved, sprinkle coriander leaves.
- Home Style Masoor Dal is ready and pour it into a bowl. Serve it hot with steamed rice, jeera or cumin rice, roti or chapati.
Video
Notes
- I wash and rinse the masoor dal thoroughly with cold water and let them soak for some time before cooking after removing the dirt and impurities from it. This will expedite the cooking process.
- Be careful about the amount of water added during cooking. Ideally, the proportion of masoor dal and water should be 1:2, measured in cups respectively.
- It is recommended to cook this dish in mustard oil. This will give the dish its authentic taste. However, you may use ghee or vegetable oil to make this dish as well.
- There is no golden rule for the consistency of the dish. If you want a thinner consistency, add a little bit more water and cook for a shorter time and if you want it to be thick, add less water and cook it for bit more time.
- Garnishing is not required but there is no restriction to it. You can add to the flavor and appearance of the dish with chopped fresh coriander leaves and enhance the taste by squeezing a bit of lemon juice and sprinkling some chopped onions on top.
