Sunday, June 17, 2018

Posted by Mala at 12:00:00 AM No comments
This is a special dhal for my family...all love this dhal...I can hear you all asking, then why hadn't I posted this all earlier???
My kids used to love this, after they all left home, I had totally forgotten about this dhal, and recently my son reminded me about this, and wanted this to be made.
Masoor dhal , beautiful and pink in color, is high in protein, lowers cholesterol, promotes heart health, protects digestive health, stabilizes blood sugar, increases energy and is good for losing weight too.
Recipe source is Tarla Dalal, slightly modified.
Please check my other dhal varieties here
This dhal need not be soaked, otherwise, it will turn mushy.

Masoor dhal - 1 cup
Tomato - 1, chopped
Onion - 1 1/2 - chopped
Turmeric powder - 1/2 tsp
Coconut oil/ghee - 2 tsps
Salt to taste

To grind
Coriander seeds - 2 tsps
Jeera/cumin - 2 tsps
Ginger - a small piece
Garlic - 2 cloves
Red chillies = 3

Coriander leaves for garnishing

Recipe cuisine: north indian; Category: lunch/dinner/side
Prep time: 10 mts; Cooking time: 15 mts

Serves 4-5

                                            1 cup masoor dhal measured and taken

Washed, then loaded into the cooker directly, turmeric powder also added, water enough to submerge and cook the dhal added ( roughly 2-3 cups)

Chopped onion (1/2 onion pieces retained) and tomato added

Ingredients for grinding

ground with sufficient water

pressure cooked for 3 whistles

mashed well, some more hot water to bring it to the right consistency, added

Pan heated with coconut oil or ghee according to your choice (I used coconut oil), and onions which have been retained added and roasted to golden color

Ground paste added to the nicely browned onions, and let to simmer for 3-4 minutes

Salt added to the cooked masoor

The ground paste along with onions added

All mixed well and brought to a boil

Garnish with coriander leaves, and serve hot with rice or rotis.

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