Peppery massor dal (Red Lentil)

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Serves 2

1. Masoor dal (Red lentil) – 1 cup

2. Onion – 1 large, finely chopped

3. Ginger paste – 1 tsp

4. Garlic paste – 1 tsp

5. Green chillies – 2 small, finely chopped

6. Cumin seeds (Jeera seeds) – 1 tsp

7. Asafoetida (Hing) – 1 tsp

8. Cumin powder (Jeera powder) – 1 tsp

9. Black pepper corns – 1 tsp, crushed

10. Turmeric powder (Haldi powder) – 1/2 tsp

11. Salt – 1 tsp or to taste

12. Coriander leaves – 1 tbsp to garnish, finely chopped

13. Clarifies butter (Ghee) – 2 tbsp

14. Oil – 1 tsp



Wash the dal well several times to remove all dust. Now soak the dal in 2 cups of water for about an hour.

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After an hour, remove the water and put the dal in a pressure cooker. Add water to reach about 1/2 inch above the dal.

Add turmeric powder (haldi), salt and oil. Close the lid and pressure cook for 4 whistles. Then remove from heat and allow the pressure cooker steam to settle.

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Now open the pressure cooker. The dal should become mushy when stirred with a spoon. Stir around with a spoon or whisk to make the dal smooth. Add water for a runny consistency.

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Now heat a saucepan and add the clarified butter (ghee). Let the clarified butter become hot.

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Add the cumin seeds (jeera) and asafoetida (Hing) and allow it to splutter for a few seconds.

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Add the ginger paste and the garlic paste and cook for a few seconds, stirring continuously.

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Add the finely chopped onions and green chillies and fry for about 3-4 minutes on high heat, stirring continuously.

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Now add the cumin powder (jeera powder) and freshly ground black peppercorns and stir well.

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Add the mashed dal to the saucepan and mix well.

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Bring the dal to a boil and then reduce the heat to low and continue to cook for 10 minutes. Stir often to prevent the dal from sticking to the bottom of the pan.

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Add a few drops of lemon juice and check the seasoning.


Garnish with coriander leaves and serve with boiled rice or chapatti. 

simple masoor dal final 2

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