Everyday Masoor Dal Recipe
Learn comforting masoor dal recipe. It is the ultimate comfort food that gets ready in less than 30 minutes in a pressure cooker.
Servings: 2 adults
Calories: 292kcal
Equipment
- Tadka Pan
Ingredients
- ½ Cup pink masoor dal
- 1 ½ Cup water
- 2 cloves (laung)
- 1 small size tomato, finely chopped
- 2 green chilli, finely chopped
- 1 teaspoon cooking salt or to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
Ingredients for Tempering (Tadka)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 1 small size onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 dried red chilli, broken into halves (optional)
Ingredients For Serving
- ½ lemon, juiced (optional)
- 2 tablespoon chopped coriander leaves
Instructions
- Rinse and soak masoor (pink lentil) in water for 15 minutes. After 15 minutes, drain water from the soaked masoor.
- In a pressure cooker, add the rinsed dal, chopped tomato, green chilli, salt, turmeric, chilli powder, cloves, and water. Stir to combine.
- Pressure cook over low heat for 2 whistles or 10-15 minutes until the dal is cooked.
- Allow steam to release naturally from the pressure cooker. Once cooked, mash the dal slightly with the back of a spoon. Taste, if required add more salt or spices. Set aside.
- Heat ghee or oil in a pan over medium heat. Add cumin seeds, chopped garlic, red chilli, and onion. Fry them till the onion becomes light golden. Turn off the heat. Pour this tempering (tadka) over the hot masoor dal.
- Let the dal simmer for 5 minutes on low heat. Allowing flavours to meld together. Once done, turn off the heat. Garnish with chopped coriander leaves. Squeeze a wedge of lemon juice over the dal for a refreshing tangy taste.
- Serve Masoor Dal with jeera rice or phulka.
Notes
- While pressure cooking the dal do not add too much water at once. I would suggest, adding lukewarm water after pressure cooking the dal to get the desired consistency.
- My mother in law adds onion while pressure cooking the dal and not in tadka. Her dal tastes equally delicious.
- I do not add coconut milk or cream to the dal. But if you like to add coconut milk, add it while simmering the dal after pressure cooking.
- Ingredients added as optional can be skipped.
- You can easily store masoor dal for 3 - 4 days. Reheat on the stovetop or microwave. It is a perfect meal prep-friendly dish.
Nutrition
Calories: 292kcal | Carbohydrates: 42g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1342mg | Potassium: 746mg | Fiber: 18g | Sugar: 7g | Vitamin A: 852IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 5mg