What is Masoor Dal/ lentils{ HOW TO COOK & NUTRITION VALUE}

Masoor Dal Recipe

Masoor Dal Recipe step by step. Flavorful testy nutrition of masoor dal recipe. Masoor Dal is a common and ful of nutriation recipe of India. In India there are many recipe of Masoor dal and it may can enjoy in a many way . Like with chapatti /roti, rice/bhat, it’s can be a healthful / nutrition soap with some vegetable. It gas high amount of protein compare to the other pulse/dal/lentils.

What is Masoor Dal/ lentils?

Masoor Dal is easy to cook high protein Dal/ Lentils. Its has high nutrition Similer profile of Meat. If anyone don’t like non-veg food or you may can’t take it in any reason you can take Lentils / Pulse/ Dal behalf of the non-veg .

Maroos Dal have two Variation One is Skinned and other one is whole Dal .

Masoor dal can prepared in just 20/25 mints. Most easy way to cook in a pressure cooker to save your time. The Masoor Dal can be prepared in Pots also its also doesn’t take to me at all.

The Whole Maroos dal is know as Sabut Masoor Dal is also enjoy in variation way .

The whole Masoor dal have fiber so it is always good to soak in to water to enough.

Usually soak them for 2-3 hours , rinse them and pressure cook for 3to 4 whistles or until they cook properly.

Variation 

We have shared one of the simple recipe to cook Masoor Dal.

You can also cook this in combination with other Pulse / Dal/ Lentils. Add a handful moong Dal to this which makes the dish creamy and thick.

Masoor Dal tastes bland very easily we may can use some spices for flavor. We can add ingredient like this Garam Masala, whole Spices , Kasuri methi or amchur powder if you are not allergetic to it.

                 IT’S A SIMPLE MASOOR DAL RECIPE FOR YOU BY RAGFAB

Masoor Dal Recipe:- 

•          ½ cup of Maroos Dal
• ·         2tbsp of Moong Dal (optional)
• ·         2 medium tomatoes( chopped & deseeded)
• ·         1 green chilli or ½ tbsp of Red chilli powder ( RAGAFAB Organic chilli powder)
• ·         1 ¼ to 1 ½ cap water( for 1 ¾ cups for IP)

          
Tempering

•          1 tbsp GHEE or oil ( RAGAFAB kachighani mastered oil ) or Butter 
• ·         1 whole red chilli ( broken )
• ·         2 Garlic cloves chopped
• ·         ¼ tsp mastered oil (RAGAFAB kachighani mastered oil)
• ·         ½ tsp of whole (RAGAFAB) cumin / jeera
• ·         1 pinch asafetida / hing ( ragafab)
• ·         ¼ tsp of turmeric ( Ragafab organic turmeric powder)

Optional

·         1 pinch Garam Masala ( organic Garam masala )

·         ¼ tsp Kasuri Methi / dri fenugreek leaves or 2 tbsp of coriander leaves.

·         1 to 2 tbsps lemon juice ( for serving )

How to make recipe

•  Add Masoor Dal & Moong Dal  (  optional) to a pot or pressure cooker. Wash it few time until the water running not clear.

•  Next add chopped tomatoes, water and green chilli .
• Pressure cook for 1 to 2 whistles on a medium heat. If cooking in pot, cook on medium heat until soft adding more water if needed.
• Once the pressure releases, open the cooker.
•  Mash the Masoor Dal to suit your liking, you can make it smooth or keep it grainy. If needed you can pour 2 to 3 tbsp water to bring it to a consistency.

Tempering

1. .       Heat 1 tbsp Ghee in small pan.
2. .        Add musturd , cumin, red chilli and garlic .
3. .        Sauté Until the garlic turn slightly golden.
4. .       Turn off the heat and add hing, chilli powder and turmeric. You can also add some Garam masala also.
5. .       Quickly pour this off to the Masoor Dal . Time to add salt, kasuri methi if you want .
6. .      Mix and simmer for 2 mints . If you like to use coriander leaves add them now .
7. .       Squeeze in some lemon before serving. Masoor Dal is ready to serve with Roti and rice

THANK YOU FOR RAGAFAB TEAM