This is a staple dish for any Indian and a great way to get protein for vegetarians. I cook it on the weekend and eat it throughout the week. With these proportions one person can have either a main or side dish for several days. I'm Bengali, so I serve it with rice. If I'm in a hurry its just dal and rice, but if I'm feeling fancy I make a veggie and a fish dish as well.
Baba's Simple Masoor Dal
Simple masoor dal recipe. Keeps for a long time in the fridge. Unfortunately, some recipes have to come from Asian or Indian grocery store.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 1 cup(s) Masoor Dal washed thoroughly
- 1 Onion mid sized 1/2 chopped; 1/2 sliced
- 1 Tomato chopped
- 2 tablespoon(s) cilantro leaves only
- 1 inch ginger root peeled and finely chopped
- 1/2 teaspoon(s) red cayenne pepper powder
- 2 whole red caynee peppers can break in half for more heat
- 1/2 teaspoon(s) tumeric powder
- 1-2 green serrano peppers sliced lengthwise, de-seeded
- 1 teaspoon(s) salt, or to taste
- 2 tablespoon(s) mustard oil, but any oil can work
- 1/4 teaspoon(s) cumin seeds
- 1/4 teaspoon(s) mustard seeds
- 1 teaspoon(s) Ghee, but butter(1/2 inch) will do optional
- Date: Tue, 12 Oct 2010 23:51:46 EDT
- Subject: Re: Masoor Dal Recipe
- Dear Ilya: Practice makes perfect. Try this a few times and you will cook
- like a pro, at least where Masoor Dal is concerned. Have fun and let me
- know the result of your first try.
- Mr. Nath
- My Masoor Dal Recipe
- Masoor Dal 1 cup (washed thoroughly three or four times)
- Onion (Mid size) 1 (1/2 chopped, 1/2 sliced length-wise)
- Tomato (mid size) 1 (sliced into 1/2" pieces length-wise)
- Cillentro Leaves 2 teaspoon (chopped minus stems)
- Ginger 1 inch Fresh ginger finely chopped/ or, 1
- and 1/2 teaspoon if using Ginger paste or,
- powdered ginger
- Red Cayenne Pepper 1/2 teaspoon, if powdered/ or two dry whole ones,
- broken in half
- Turmeric Powder 1/2 teaspoon
- Green Serrano Pepper 1 - 2 sliced length-wise
- Salt 1 teaspoon or, to taste
- Mustard oil or any other oil 2 tablespoon
- Cumin seeds 1/4 teaspoon
- Mustard seeds A pinch or 1/8 spoon
- Ghee/ Butter (optional) 1 teaspoon/ 1/2 inch
- Boil Masoor dal in three cups of water in medium high heat, uncovered,
- until dal is thoroughly soft (taking care that the dal doesn't dry up and
- stick to the pot). Add turmeric, tomato slices and the sliced onion, ginger,
- Serrano pepper slices and 1 to 1/2 cup more water and cover. Turn heat to
- In a separate small Skillet/ Frying pan heat oil until it nearly begins
- to smoke; turn down heat and put in cumin seeds and mustard seeds until they
- begin to crackle. Then put in the chopped onions, stir almost continually
- and fry until golden brown in medium heat (usually 5 to seven minutes).
- Turn down heat and put in the Cayenne pepper. Fry for a minute and then add
- mixture to Masoor Dal. Stir dal thoroughly. Add water to desired consistency
- (usually 1 to 1 and 1/2 cups). Add salt, cover and continue to simmer in
- low heat for another 10 to 15 minutes.
- Add the chopped Cillentro leaves, Ghee/ Butter (optional), stir and serve
- Masoor Dal with hot Rice.
- Good Luck!!
This recipe is a personal recipe added by Dilya2008 and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note