Lal Masoor Dal, also known as red lentils, is a popular and nutritious legume commonly used in Indian cuisine. It is easy to cook and has a delicious flavour that pairs well with a variety of spices. Here’s a full description of the Lal Masoor Dal recipe, along with its benefits, serving suggestions, and some cooking tips:
About this recipe:
Lal Masoor Dal, also known as red lentils, is a type of lentil that is popularly used in Indian, Middle Eastern, and Mediterranean cuisines.
Lal Masoor Dal has a vibrant reddish-orange colour with a smooth texture. When cooked, it turns golden yellow. It has a mild and nutty flavour, making it versatile and suitable for various recipes.
Lal Masoor Dal is highly nutritious and offers several health benefits. It is rich in protein, dietary fibre, folate (vitamin B9), iron, potassium, and magnesium. It is also low in fat and cholesterol, making it a healthy choice for those looking to maintain a balanced diet.
One of the advantages of Lal Masoor Dal is its quick cooking time compared to other lentils. It typically takes around 20-25 minutes to cook in a pot and around 3-4 whistles in a pressure cooker.
Lal Masoor Dal is a versatile ingredient and can be used in a variety of recipes. It is commonly used to make dal (lentil soup) or dal fry, where the lentils are cooked with spices and served as a main dish. It can also be added to stews, curries, salads, and side dishes.
Additionally, Lal Masoor Dal can be ground into flour and used to make pancakes, crepes, and bread.
Benefits of Lal Masoor Dal:
Lal Masoor Dal is an excellent source of plant-based protein, making it a great choice for vegetarians and vegans.
It contains dietary fibre, which aids in digestion and helps maintain a healthy digestive system.
Lal Masoor Dal is low in fat, making it a healthy option for those watching their fat intake.
It is a good source of iron, potassium, folate, and vitamin B1, which are important for maintaining overall health.
The high protein and fibre content in Lal Masoor Dal can help promote satiety and manage weight.
Serving Suggestion:
Lal Masoor Dal is versatile and can be enjoyed with various accompaniments.
Serve it with steamed rice or jeera rice (cumin rice) for a simple and comforting meal.
Pair it with roti (Indian flatbread) or naan for a wholesome and satisfying meal.
Add a dollop of ghee on top and serve with hot parathas (pan-fried Indian bread) for a flavorful combination.
Storage Suggestions:
Lal Masoor Dal is widely available in grocery stores, Indian markets, and online. Store it in an airtight container in a cool, dry place to maintain its freshness and quality. Properly stored, it can have a shelf life of several months.
Tips:
Here are some tips to keep in mind when cooking with Lal Masoor Dal:
Before cooking Lal Masoor Dal, it’s important to rinse it thoroughly under cold water. This helps remove any dirt, debris, or impurities that may be present.
Lal Masoor Dal does not require soaking like other lentils, but if you prefer a softer texture and reduced cooking time, you can soak it for about 30 minutes before cooking. This step is optional.
Lal Masoor Dal pairs well with a variety of spices. Traditional spices like cumin, turmeric, and garam masala complement its flavour. Experiment with other spices and herbs to add your own twist to the dish.
Lal Masoor Dal cooks relatively quickly compared to other lentils. If using a pressure cooker, 3-4 whistles on medium heat are usually sufficient. In a regular pot, it takes around 20-25 minutes to cook. Adjust the cooking time based on the desired tenderness of the dal.
Enhance the flavour of the dal by adding a tempering/tadka. Heat oil or ghee in a separate pan, add cumin seeds, mustard seeds, dried red chilies, and other desired spices. Once they sizzle and release their aroma, pour this tempering over the cooked dal. It adds a delicious aroma and enhances the taste.
Just before serving, garnish the Lal Masoor Dal with fresh cilantro leaves. This adds a touch of freshness and visual appeal. Serve it hot with rice, roti, naan, or your preferred accompaniments.
Lal Masoor Dal tastes even better the next day as the flavours develop further. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Lal Masoor Dal is not only nutritious but also a versatile and flavorful ingredient that can be incorporated into a wide range of dishes, making it a popular choice in many cuisines around the world.
Remember to adjust the seasoning and ingredients according to your taste preferences.
Enjoy the delicious Lal Masoor Dal!
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Lal Masoor Dal Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Lal Masoor Dal is a popular creamy spiced dal recipe in North Indian cuisine, especially made in Punjab. This is delicious, very easy to prepare with onions, tomatoes, and few savoury spices. You can enjoy this with steamed rice or tandoori roti or naan and salad. Follow the recipe instructions to learn healthy, tasty Lal Masoor Dal.
Ingredients
- 1 cup masoor dal/pink lentil (husked and split)
- Water as required
- 1 teaspoon turmeric powder
- Salt to taste
For the tempering
- 1 tablespoon desi ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1″ inch ginger, finely chopped
- 4 to 5 garlic cloves, finely chopped
- 1 medium tomato, chopped
- 1–2 green chilli, finely chopped
- 1 teaspoon red chilli powder
- 1–2 tablespoons fresh coriander leaves, chopped
Instructions
- Rinse the dal under water 2-3 times or until water runs out clear.
- Now add the washed dal in a pressure cooker along with salt to taste, turmeric powder and 3 cups of water.
- Cook on high flame for about 1-2 whistles.
- Once cooked, turn off the heat.
- Allow the pressure to release naturally.
- Meanwhile chop the onions, garlic, ginger and tomatoes.
- Once the pressure releases, blend the dal well with the help of a ladle.
- If required, add hot water to get thin consistency.
For the tempering
- Heat the ghee in a small tadka pan.
- Once hot, add the cumin seeds.
- Let the cumin seeds crackle and then add the chopped onions, garlic and ginger.
- Saute for a few seconds till the raw aroma goes away and garlic turns brown in color. Now add the chopped tomato along with red chilli powder. Cook for about 1 minute till the tomato gets mushy .
- The tadka is ready to pour on top of the cooked daal.
- Garnish it with freshly chopped coriander. Keep covered till served.
- Masoor dal is ready to be served with rice, naan, papad and salad.
Notes
- You can also make the dal in a heavy bottomed pot too. To cook the dal faster, you can just soak the dal for 30 to 40 minutes before if cooking in a pot. Adjust the quantity of water as required.
- You may add less or more of the spices and seasonings in masoor dal as per your taste preferences.
- Make sure the onion, tomato, ginger, garlic and green chilli are finely chopped. If you want, you can also use them by making a paste.
- Additionally, you can sprinkle some garam masala powder to enhance the dal taste.
- Category: Main course
- Cuisine: North Indian
Keywords: Easy Red Lentils Recipe, Dhaba Style Masoor Dal, Dal Recipe, Masoor Dal Tadka, Red Lentil Curry Recipe