anonymous person making world map with cereals and coffee beans
|

“Masoor Dal Masterclass: Cooking Up Deliciousness”

Whole Masoor Dal: Brown Lentil Curry - So Yummy Recipes

Masoor dal, also known as red lentils, is a versatile and widely consumed lentil variety. It holds an essential place in Indian cuisine and is appreciated for its quick cooking time and numerous health benefits. Let’s explore more about masoor dal:

  1. Appearance and Characteristics: Masoor dal is a small, lens-shaped, and lens-sized legume with a reddish-orange or salmon color. It is available in both split and whole form. The split masoor dal cooks faster than the whole variety and is commonly used in various dishes.
  2. Nutritional Profile: Masoor dal is highly nutritious and offers several health benefits. It is a good source of plant-based protein, making it an excellent option for vegetarians and vegans. It is also rich in dietary fiber, which supports digestive health and helps in maintaining healthy cholesterol levels. Additionally, masoor dal contains essential vitamins (B-complex vitamins) and minerals (iron, potassium, magnesium, zinc), making it a valuable addition to a balanced diet.
  3. Quick Cooking: One of the significant advantages of masoor dal is its quick cooking time. Compared to other lentils, masoor dal cooks relatively faster, which is why it is a popular choice for everyday meals.
  4. Culinary Uses: Masoor dal is used in a variety of Indian dishes, from soups and stews to curries and side dishes. It is a key ingredient in dishes like “Masoor Dal Tadka” and “Masoor Dal Curry.” It can also be combined with rice to make a nutritious khichdi.
  5. Health Benefits:
  • Protein-Rich: Masoor dal provides a substantial amount of protein, contributing to muscle health and body repair.
  • Heart-Healthy: The dietary fiber in masoor dal helps reduce cholesterol levels, promoting heart health and lowering the risk of cardiovascular diseases.
  • Blood Sugar Regulation: The complex carbohydrates and fiber in masoor dal aid in stabilizing blood sugar levels, making it a suitable choice for those with diabetes.
  • Iron Source: Masoor dal is a good source of iron, supporting the production of red blood cells and preventing iron deficiency anemia.
  1. Easy to Digest: Masoor dal is gentle on the stomach and easy to digest, making it an ideal choice for people with sensitive digestive systems.
  2. Versatility: Masoor dal’s mild flavor and quick cooking time make it a versatile ingredient that can be adapted to various cuisines and recipes.

In conclusion, masoor dal is a powerhouse of nutrients and a valuable addition to a balanced and healthy diet. Its quick cooking time and adaptability make it a popular choice for everyday meals. Whether in Indian curries, soups, or salads, masoor dal continues to be cherished for its taste, texture, and health benefits in many households around the world.

Certainly! Here are two delicious masoor dal recipes:

  1. Masoor Dal Tadka: Ingredients:
Masoor Dal Tadka - Indian Red Lentil Dal • The Curious Chickpea
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 3 cups water
  • 1 medium-sized onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tablespoon ghee or oil
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving (optional)

Instructions:

a. In a pressure cooker, add soaked masoor dal and 3 cups of water. Pressure cook for about 3-4 whistles or until the dal is fully cooked and soft.

b. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and asafoetida. Let the cumin seeds splutter.

c. Add finely chopped onions and sauté until they turn translucent.

d. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

e. Add finely chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the mixture. f. Once the dal is cooked, add it to the tomato-onion mixture. Mix well and let it simmer for a few minutes to allow the flavors to blend. g. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or naan. You can also squeeze some lemon juice over the dal for added tanginess (optional).

  1. Masoor Dal Soup: Ingredients:
How to Make Tomato Masoor Dal Soup for Babies & Toddlers - FirstCry  Parenting
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 4 cups vegetable or chicken broth
  • 1 medium-sized onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

a. In a large pot, heat olive oil over medium heat. Add cumin seeds and let them splutter.

b. Add chopped onions, ginger-garlic paste, diced carrots, and celery. Sauté until the vegetables soften.

c. Add finely chopped tomatoes, turmeric powder, salt, and pepper. Cook until the tomatoes become soft and the mixture is well combined.

d. Drain the soaked masoor dal and add it to the pot. Mix well with the vegetable mixture.

e. Pour in the vegetable or chicken broth and bring the soup to a boil. Lower the heat and let it simmer for about 20-25 minutes or until the dal is fully cooked and the soup thickens.

f. Adjust seasoning to taste.

g. Garnish with fresh cilantro and serve hot as a comforting and nutritious soup.

Both of these masoor dal recipes are easy to make and packed with flavor and nutrition. Whether you prefer a hearty dal tadka or a comforting masoor dal soup, these dishes are sure to be a hit on your dining table. Enjoy!

Certainly! Here are two more delicious masoor dal recipes:

  1. Masoor Dal Khichdi: Ingredients:
Khichuri Recipe Bengali Style | Vegetable Khichuri | Khichdi Recipe -  YouTube
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 3 cups water
  • 1 large onion, thinly sliced
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 2-3 green chilies, slit (adjust to your spice preference)
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving (optional)

Instructions:

a. In a pressure cooker, add soaked masoor dal, washed basmati rice, and 3 cups of water. Pressure cook for about 3-4 whistles or until both the dal and rice are fully cooked and soft.

b. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

c. Add thinly sliced onions and sauté until they turn golden brown.

d. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

e. Add finely chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes become soft and the mixture is well combined.

f. Once the dal and rice are cooked, add the tomato-onion mixture to the pressure cooker. Mix well and let it simmer for a few minutes to allow the flavors to blend.

g. Adjust salt if needed.

h. Garnish with fresh coriander leaves and serve hot with a dollop of ghee on top. You can also serve with lemon wedges for added tanginess (optional).

  1. Masoor Dal Stew: Ingredients:
Red Lentils (Masoor Dal) Soup - Lazy Foodies Kitchen
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 4 cups vegetable or chicken broth
  • 1 large sweet potato, peeled and diced
  • 1 cup chopped spinach or kale
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

a. In a large pot, heat olive oil over medium heat. Add cumin seeds and let them splutter.

b. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

c. Add diced sweet potatoes and cook for a few minutes until they start to soften.

d. Drain the soaked masoor dal and add it to the pot. Mix well with the vegetables.

e. Pour in the vegetable or chicken broth and bring the stew to a boil. Lower the heat and let it simmer for about 15-20 minutes or until the dal and sweet potatoes are fully cooked and tender.

f. Stir in chopped spinach or kale and let it wilt in the stew.

g. Add ground coriander, ground cumin, red chili flakes, salt, and pepper. Mix well and let it simmer for a few more minutes.

h. Adjust seasoning to taste.

i. Garnish with fresh cilantro and serve hot as a hearty and nutritious masoor dal stew.

These masoor dal recipes offer a variety of flavors and textures, from the comforting khichdi to the hearty and nutritious stew. Whichever recipe you choose, masoor dal will surely add a delicious and healthy touch to your meals! Enjoy!

Certainly! Here are two more delicious recipes featuring masoor dal:

  1. Masoor Dal Curry with Coconut Milk: Ingredients:
Instant Pot Masoor Dal - Holy Cow Vegan
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 2 cups water
  • 1 cup coconut milk
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies, slit (adjust to your spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

a. In a pressure cooker, add soaked masoor dal and 2 cups of water. Pressure cook for about 3-4 whistles or until the dal is fully cooked and soft.

b. In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

c. Add finely chopped onions and sauté until they turn translucent.

d. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

e. Add finely chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the mixture is well combined.

f. Once the dal is cooked, add it to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

g. Stir in coconut milk and let the curry simmer for a few more minutes until the flavors meld together.

h. Adjust salt and spices to taste.

i. Garnish with fresh cilantro and serve hot with steamed rice or naan for a delightful masoor dal curry with coconut milk.

  1. Masoor Dal Salad: Ingredients:
Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils) by  Archana's Kitchen
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 2 cups water
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1 small red onion, finely chopped
  • 1 tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste

Instructions:

a. In a pot, add soaked masoor dal and 2 cups of water. Cook on medium heat until the dal is fully cooked and soft. Drain any excess water and let the dal cool.

b. In a large mixing bowl, combine the cooked masoor dal, diced cucumber, bell pepper, red onion, tomato, fresh cilantro, and mint leaves.

c. In a separate small bowl, whisk together lemon juice, olive oil, cumin powder, salt, and pepper to make the dressing.

d. Pour the dressing over the dal and vegetables. Toss everything together until well coated.

e. Adjust salt and pepper to taste.

f. Serve the masoor dal salad chilled as a refreshing and nutritious side dish or light lunch option.

Both of these masoor dal recipes provide a delightful and healthy twist to your meals, whether you choose the creamy curry or the refreshing salad. Enjoy the wonderful flavors and nutritional benefits of masoor dal in these versatile dishes!

Of course! Here are two more delicious recipes featuring masoor dal:

  1. Masoor Dal Patties (Lentil Cutlets): Ingredients:
If You Have Masoor Dal At Home, You Can Make This Delicious Snack Recipe |  Red Lentil Patties Recipe - YouTube
  • 1 cup masoor dal (red lentils), washed and soaked for 2-3 hours
  • 1 large potato, boiled and mashed
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Bread crumbs or semolina (rava) for coating
  • Oil for shallow frying

Instructions:

a. In a pot, boil the soaked masoor dal until it becomes soft. Drain any excess water.

b. In a mixing bowl, combine the boiled masoor dal with mashed potato, chopped onion, green chilies, ginger-garlic paste, cumin powder, garam masala, red chili powder, and salt. Mix everything thoroughly to form a smooth mixture.

c. Divide the mixture into equal-sized portions and shape them into patties or cutlets.

d. Coat each patty with bread crumbs or semolina (rava) to give them a crispy texture. e. Heat oil in a non-stick pan over medium heat. Shallow fry the patties until they turn golden brown and crispy on both sides. f. Remove the patties from the pan and place them on a paper towel to absorb any excess oil. g. Serve the masoor dal patties hot with green chutney or ketchup as a tasty and protein-packed snack or appetizer.

  1. Masoor Dal and Spinach Soup: Ingredients:
Curried spinach & lentil soup recipe | BBC Good Food
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 4 cups vegetable or chicken broth
  • 1 cup chopped spinach
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh lemon wedges for serving

Instructions:

a. In a large pot, heat olive oil over medium heat. Add cumin seeds and let them splutter.

b. Add chopped onion and sauté until it turns translucent.

c. Add minced garlic and sauté for a minute until the raw smell disappears.

d. Add diced carrot and celery. Cook for a few minutes until they start to soften.

e. Drain the soaked masoor dal and add it to the pot. Mix well with the vegetables.

f. Pour in the vegetable or chicken broth and bring the soup to a boil. Lower the heat and let it simmer for about 15-20 minutes or until the dal is fully cooked and tender.

g. Stir in chopped spinach and let it wilt in the soup.

h. Add turmeric powder, ground coriander, red chili flakes, salt, and pepper. Mix well and let the soup simmer for a few more minutes.

i. Adjust seasoning to taste.

j. Serve the masoor dal and spinach soup hot with a squeeze of fresh lemon juice for a comforting and nutritious meal.

These masoor dal recipes provide a delightful array of flavors and textures, from the crispy and savory patties to the comforting and nourishing soup. Enjoy the versatility of masoor dal in these delectable dishes!

Certainly! Here are two more mouthwatering masoor dal recipes:

  1. Masoor Dal Chana Dal Fry: Ingredients:
Easy Chana Dal - The flavours of kitchen
  • 1/2 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 1/2 cup chana dal (split chickpeas), washed and soaked for 30 minutes
  • 3 cups water
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving (optional)

Instructions:

a. In a pressure cooker, add soaked masoor dal, chana dal, and 3 cups of water. Pressure cook for about 3-4 whistles or until both the dals are fully cooked and soft.

b. In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.

c. Add finely chopped onions and sauté until they turn translucent.

d. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

e. Add finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

f. Add turmeric powder, garam masala, and salt. Mix well and cook for a few minutes until the spices are well blended.

g. Once the dals are cooked, add them to the tomato-onion mixture. Mix well and let it simmer for a few minutes to allow the flavors to blend.

h. Garnish with fresh coriander leaves and serve hot with steamed rice or roti for a satisfying and protein-rich dal fry. You can also squeeze some lemon juice over the dal for added tanginess (optional).

  1. Masoor Dal and Vegetable Pulao: Ingredients:
Biryani & Pulao Archives - Cook's Hideout
  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 1/2 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 2 cups mixed vegetables (carrots, peas, beans, etc.), diced
  • 1 large onion, thinly sliced
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit (adjust to your spice preference)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 2 tablespoons ghee or vegetable oil
  • 4 cups water or vegetable broth
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Fried onions (optional, for garnish)

Instructions:

a. In a pot, heat ghee or vegetable oil over medium heat. Add cumin seeds and let them splutter.

b. Add thinly sliced onions and sauté until they turn golden brown.

c. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

d. Add diced vegetables and cook for a few minutes until they start to soften.

e. Drain the soaked basmati rice and masoor dal, and add them to the pot. Mix well with the vegetables.

f. Add garam masala, turmeric powder, red chili powder, and salt. Mix everything together.

g. Pour in water or vegetable broth and bring the mixture to a boil. Lower the heat, cover the pot, and let the pulao simmer for about 15-20 minutes or until the rice and dal are fully cooked and fluffy.

h. Fluff the pulao with a fork and garnish with fresh coriander leaves and fried onions (optional).

i. Serve the masoor dal and vegetable pulao hot as a wholesome and flavorful one-pot meal.

These masoor dal recipes offer a delightful range of flavors and textures, from the comforting dal fry to the aromatic vegetable pulao. Enjoy the goodness of masoor dal in these delectable dishes!

Certainly! Here are two more delicious masoor dal recipes:

  1. Masoor Dal Soup with Coconut and Lime: Ingredients:
Red Lentil Dahl with Coconut Milk - Umami Girl
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

a. In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until it turns translucent.

b. Add minced garlic and grated ginger. Sauté for a minute until fragrant.

c. Add diced carrot and celery. Cook for a few minutes until they start to soften.

d. Drain the soaked masoor dal and add it to the pot. Mix well with the vegetables.

e. Pour in the vegetable or chicken broth and bring the soup to a boil. Lower the heat and let it simmer for about 15-20 minutes or until the dal is fully cooked and tender.

f. Stir in coconut milk, turmeric powder, ground cumin, red pepper flakes, salt, and pepper. Mix well and let the soup simmer for a few more minutes.

g. Adjust seasoning to taste.

h. Just before serving, squeeze the juice of one lime into the soup and stir.

i. Garnish with fresh cilantro and serve the masoor dal soup with coconut and lime hot for a comforting and exotic experience.

  1. Masoor Dal Fritters (Masoor Vada): Ingredients:
Moong dal vada recipe | Moong dal pakora | Mung dal vada | lentil fritters  – Veg By Swati
  • 1 cup masoor dal (red lentils), washed and soaked for 3-4 hours
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 2 tablespoons rice flour
  • 1 tablespoon chopped coriander leaves
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying

Instructions:

a. In a blender or food processor, grind the soaked masoor dal into a coarse paste without adding too much water.

b. Transfer the dal paste to a mixing bowl and add chopped onion, green chilies, rice flour, chopped coriander leaves, cumin seeds, asafoetida, and salt. Mix well to form a thick batter.

c. Heat oil in a deep frying pan or wok over medium heat.

d. Take a spoonful of the batter and drop it carefully into the hot oil to form fritters. Fry a few fritters at a time to avoid overcrowding.

e. Fry the fritters until they turn golden brown and crispy on all sides.

f. Remove the fritters from the oil and place them on a paper towel to drain any excess oil.

g. Serve the masoor dal fritters (masoor vada) hot with green chutney or ketchup as a delectable and crunchy snack.

Enjoy these masoor dal recipes that offer a delightful range of flavors and textures, from the comforting soup to the crispy fritters. Embrace the versatility of masoor dal in these mouthwatering dishes!

Here are two delightful masoor dal snacks:

  1. Masoor Dal Cutlets: Ingredients:
Masoor Dal Cutlet Recipe | No Bread Crumbs | Red Lentil Tikki | Gluten-Free  | Pan Fried Kebab - YouTube
  • 1 cup masoor dal (red lentils), washed and soaked for 3-4 hours
  • 2 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 1/4 cup bread crumbs
  • 1 tablespoon cornstarch or all-purpose flour
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Oil for shallow frying

Instructions:

a. In a blender or food processor, grind the soaked masoor dal into a coarse paste without adding too much water.

b. In a mixing bowl, combine the masoor dal paste with mashed potatoes, chopped onion, green chilies, bread crumbs, cornstarch (or all-purpose flour), cumin seeds, asafoetida, garam masala, red chili powder, and salt. Mix well to form a firm mixture.

c. Divide the mixture into equal-sized portions and shape them into flat cutlets.

d. Heat oil in a non-stick pan over medium heat. Shallow fry the cutlets until they turn golden brown and crispy on both sides.

e. Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.

f. Serve the masoor dal cutlets hot with green chutney or ketchup as a scrumptious and protein-rich snack.

  1. Masoor Dal Sprouts Salad: Ingredients:
Lentil and Charred Broccoli Chaat Recipe - NDTV Food
  • 1 cup masoor dal sprouts (soaked and sprouted red lentils)
  • 1 small cucumber, diced
  • 1 small carrot, grated
  • 1 small tomato, diced
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh coriander leaves
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chaat masala (Indian spice blend)
  • Salt and pepper to taste

Instructions:

a. To make masoor dal sprouts, soak masoor dal in water for 4-6 hours. Drain the water and keep the soaked dal in a covered container. Rinse and drain the dal twice a day until sprouts appear (usually within 24 hours).

b. In a large mixing bowl, combine the masoor dal sprouts with diced cucumber, grated carrot, diced tomato, chopped red bell pepper, chopped green bell pepper, chopped onion, and fresh coriander leaves.

c. Drizzle lemon juice over the salad and sprinkle chaat masala, salt, and pepper. Toss everything together to coat the ingredients evenly.

d. Adjust seasoning to taste.

e. Serve the masoor dal sprouts salad as a refreshing and nutritious snack, perfect for a light and healthy bite.

Enjoy these masoor dal snacks that offer a delightful combination of flavors, textures, and nutrition!

Certainly! Here are two more delicious recipes featuring masoor dal:

  1. Masoor Dal and Spinach Curry: Ingredients:
Whole Masoor Dal Palak - Shweta in the Kitchen
  • 1 cup masoor dal (red lentils), washed and soaked for 30 minutes
  • 2 cups chopped spinach
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit (adjust to your spice preference)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

a. In a pressure cooker, add soaked masoor dal and enough water to cover the dal. Pressure cook for about 3-4 whistles or until the dal is fully cooked and soft.

b. In a separate pan, heat vegetable oil over medium heat. Add cumin seeds and let them splutter.

c. Add finely chopped onions and sauté until they turn translucent.

d. Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

e. Add finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

f. Add turmeric powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes until the spices are well blended.

g. Once the masoor dal is cooked, add it to the tomato-onion mixture. Mix well and let it simmer for a few minutes.

h. Stir in chopped spinach and let it wilt in the curry.

i. Adjust salt and spices to taste.

j. Garnish with fresh cilantro and serve the masoor dal and spinach curry hot with steamed rice or naan for a wholesome and flavorful meal.

  1. Masoor Dal and Coconut Ladoo (Sweet Balls): Ingredients:
  • 1 cup masoor dal (red lentils), washed and soaked for 3-4 hours
  • 1 cup grated coconut (fresh or desiccated)
  • 3/4 cup jaggery or brown sugar (adjust to your sweetness preference)
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped nuts for garnish (e.g., almonds, cashews, pistachios)

Instructions:

a. In a blender or food processor, grind the soaked masoor dal into a coarse paste without adding too much water.

b. In a non-stick pan, heat 1 tablespoon of ghee over medium heat. Add the ground masoor dal and cook, stirring continuously, until it turns aromatic and the raw smell disappears. Remove from heat and let it cool.

c. In the same pan, add the grated coconut and cook for a few minutes until it releases its aroma. Remove from heat and let it cool.

d. In a separate pan, melt the jaggery or brown sugar with a little water to form a syrup. Strain to remove any impurities.

e. In a mixing bowl, combine the cooked masoor dal, roasted coconut, melted jaggery or brown sugar syrup, remaining ghee, cardamom powder, and saffron strands (if using). Mix well to form a sticky dough.

f. Grease your hands with ghee and shape the mixture into small round balls (ladoos).

g. Garnish each ladoo with chopped nuts of your choice.

h. Let the masoor dal and coconut ladoos cool and set for a while before serving.

Enjoy these masoor dal recipes that offer a delightful range of flavors, from the savory and comforting curry to the sweet and indulgent ladoos!

Similar Posts

Leave a Reply