Best 3 Tasty Masoor Dal Recipes

Masoor dal, also known as red lentils, is a wholesome and delicious legume that has been a staple in many cultures for centuries. Its mild flavor and versatility make it a popular choice for various dishes, from hearty soups and stews to comforting curries and dhal. Whether you're a seasoned cook or just starting your culinary journey, discovering the best recipe for a tasty masoor dal can elevate your mealtime routine. Embark on this culinary adventure and let's explore a range of delectable recipes that showcase the diverse flavors and textures of this incredible ingredient.

Here are our top 3 tried and tested recipes!

EASY MASOOR DAL

Easy Masoor Dal image

This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.

Provided by Dassana Amit

Categories Main Course

Time 30m

Number Of Ingredients 20

Ingredients

½ cup masoor dal (or pink lentils or dhuli masoor dal )
1.5 to 1.75 cups water for pressure cooking dal
2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized onion, (chopped)
2 to 3 small to medium sized garlic, (crushed or chopped)
1 inch ginger, (chopped)
1 to 2 green chillies, (chopped or slit)
1 to 2 whole dry red chilies,
1 medium sized tomato, (chopped)
¼ or ½ teaspoon red chili powder ((organic or homemade chili powder can be just ¼ teaspoon as they are very strong))
1 generous pinch asafoetida ((hing))
¼ or ½ teaspoon Garam Masala ((homemade garam masala powder can be just ¼ teaspoon))
½ teaspoon turmeric powder
1 to 1.5 cups water ( or add as required)
1 teaspoon kasuri methi ((dry fenugreek leaves) - crushed (optional))
1 to 2 tablespoons chopped coriander leaves ((cilantro leaves))
½ or 1 teaspoon lemon juice or as required
1 tablespoon chopped coriander leaves for garnishing ((optional))
salt as required

Steps:

Pick and rinse the pink lentils (dhuli masoor dal) well.
Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
In another pan or pot, heat oil. Fry the cumin seeds till golden.
Then add onions and fry till they are light golden.
Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
Add green chilies and red chilies. Stir.
Add all the dry spice powders one by one including asafoetida (hing) and stir.
Add the tomatoes and fry till the oil separates and the tomatoes become soft.
Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
This dal is neither thick nor thin and has a medium consistency.
Lastly add kasuri methi and simmer for 1 minute.
Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

EASY MASOOR DAAL

Easy Masoor Daal image

Fast and simple daal using red lentils.

Provided by Cathy

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Steps:

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g

DAL TADKA RECIPE BY TASTY

Dal Tadka Recipe by Tasty image

Here's what you need: Split Pigeon Peas, Mung Lentils, red lentils, water, turmeric powder, coriander powder, salt, ghee, onion, ginger, garlic, cumin seeds, medium tomato, Kashmiri Red Chili Powder, garam masala, cilantro

Provided by Safiya Simpson

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

½ cup Split Pigeon Peas, Arhar or Toor Dal
¼ cup Mung Lentils, Mung(Moong) Dal
¼ cup red lentils, Masoor ki Dal
3 cups water, more to wash and soak the lentils
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
2 tablespoons ghee, or oil
2 tablespoons onion, diced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon cumin seeds, jeera
1 medium tomato, diced
½ teaspoon Kashmiri Red Chili Powder
1 pinch garam masala
1 handful cilantro, chopped

Steps:

Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
Whisk dal with a whisk or use a hand blender(if needed) until smooth.
Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
Serve warm with plain rice or roti.

Nutrition Facts : Calories 207 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 gram

Tips:

Soak the lentils: Soaking the lentils for at least 30 minutes before cooking helps to reduce the cooking time and makes them more digestible.
Use a pressure cooker: A pressure cooker can significantly reduce the cooking time of masoor dal. If you don't have a pressure cooker, you can also cook the dal in a regular pot, but it will take longer.
Add vegetables: Vegetables such as carrots, potatoes, and tomatoes can be added to the dal to make it more nutritious and flavorful.
Use different spices: Different spices can be used to flavor the dal, such as cumin, coriander, turmeric, and garam masala. You can adjust the amount of spices to your taste.
Serve with rice or roti: Masoor dal is typically served with rice or roti. You can also serve it with other accompaniments such as yogurt, pickle, or chutney.

Conclusion:

Masoor dal is a delicious and nutritious dish that is easy to make. It is a good source of protein, fiber, and vitamins. There are many different ways to make masoor dal, so you can find a recipe that suits your taste. Whether you like it simple or spicy, there is a masoor dal recipe out there for you.