https://www.copymethat.com/r/Gdv24Rb5I/masoor-dal-brown-lentil/
22366008
HmsEBdX
Gdv24Rb5I
2024-10-18 00:30:03
Masoor dal, brown lentil
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Ingredients
- Saboot Masoor Dal (Brown-skinned Masoor Lentil)
- Saboot Masoor Dal is a lentil which is light brown in color from outside, and orange in color from inside (split Masoor). Saboot Masoor Dal is rich in nutrients, compared to it's split Masoor Dal. Sabut Masoor Dal has an earthy flavor, is easy to digest, and is quite filling and comforting. Great additions to Rice, Soup and more.
- Sabut Masoor ki Dal is usually made slightly thick curry. It goes very well when served with Roti, Paratha or even with Rice.
- Dinner under 30 min. Served this delicious Saboot Masoor Dal with Masala Bhindi, Paratha (Indian Bread), pickle and papad.
- Saboot Masoor Dal (Brown-skinned Masoor Lentil)
- Ingredients
- 1 cup Saboot Masoor Dal
- 1 medium size onion, chopped
- 1 medium size tomato, chopped
- 2 green chilli, chopped (optional)
- 1 inch ginger, chopped
- 4 cloves garlic, minced
- subheading: Whole Spices:
- 1 tbsp cumin seeds
- 1 bay leaf
- Pinch of Asofetida
- subheading: Dry Spices:
- 1 tbsp coriander powder
- ½ tbsp red chilli powder (optional)
- ½ tbsp garam masala
- 1 tsp tumeric powder
- 1 tbsp oil + 1 tbsp ghee
- 3 cups water + as needed
- ½ lime or lemon juice (1 tbsp juice)
- Salt to taste
- Fresh cilantro for garnish
- 1 tbsp butter (optional)
- subheading: Method:
- Turn on the Saute Mode. Add Oil + Ghee, Dry spices, saute for few min.
- Add onion, ginger, garlic, saute untill raw smell of garlic is no more, 2 to 3 min.
- Add tomatoes, green chilli, dry spices, saute for couple of min.
- Add rinsed Saboot Masoor Dal, water, salt to taste. Switch to Manual mode, 7 min.
- NPR. Check the consistency of Dal, if desired add hot water. I added ½ cup of hot water more for desired consistency. Adjust seasoning.
- Add butter (optional ), lime juice, cilantro. Serve hot.
Steps
Notes
- Quick fix dinner for a hungry worker bee after a 10-hour work day in my 3-quart IP. I made sabut masoor/brown lentils with panjabi vadi. Yummilicious, spicy and hit the spot!
- Followed the recipe posted by Jyoti Behrani (linked below) but soaked the lentils for 20 minutes to reduce cooking time to 4 minutes since I did not want the vadis to crumble. Used 4 cups of water, could have done with 4 ½. Added 4 vadis whole (did not saute them) on the top barely immersed in the water and pressure cooked for 4 minutes NPR (next time will try 3 minutes as I thought the lentils were a tad overcooked). Thanks for the initial recipe, Jyoti!