Recipes
Masoor dal
Masoor dal, often known as red lentils, is tiny, round, reddish-orange lentil. This lentil is strong in plant-based protein, dietary fiber, folate, iron, potassium, and a variety of vitamins. It is low in fat, cholesterol-free, and antioxidant-rich.
Ingredients 13
- ½ cup of masoor dal
- 1 /3 cup of onions, finely chopped
- 1 medium size tomato, chopped
- 1 teaspoon of ginger, finely chopped or grated
- 1 /3 teaspoon of turmeric powder (Haldi)
- 1 ½ cup of water
- Salt as required
- For tempering:
- 1 teaspoon of cumin seeds (Jeera)
- 4-5 medium-sized garlic, crushed lightly
- ½ teaspoon of garam masala
- 1-2 of green chilli, chopped
- 2-3 tablespoon of oil /ghee/butter
Method
- In a pressure cooker take masoor dal, onions, tomatoes, and ginger, turmeric powder (haldi), and water to the cooker.
- Mix well.
- Pressure cook on medium flame till the lentils are softened well.(Around 3-4 whistles)
- Once the pressure settles down, remove the lid and stir the dal.
- If the dal looks thick, then add some water and simmer for 1-2 minutes.
- Add salt, stir well and keep aside.
- In a small pan, heat oil or ghee or butter.
- First fry the cumin seeds (jeera).
- Next add the garlic, green chilli and fry for some seconds. Don't brown the garlic. Switch off the flame.
- Add garam masala and mix well.
- Immediately pour the tempering mixture in the dal.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 269 kcal |
|---|---|
| Carbohydrates | 36 g |
| Proteins | 13 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Fiber | 16 g |
| Sugar | 6 g |
| Cholesterol | 19 mg |
| Sodium | 95 mg |
| Potassium | 793 mg |
| Calcium | 43 mg |
| Iron | 4.3 mg |
| Vitamin A | 1240 IU |
| Vitamin C | 54.8 54.8 |