How to make Masoor Ki Dhal - A spicy masoor dal preparation

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Red lentil, Cumin seeds (जीरा)

Cuisine : Indian

Course : Dals and Kadhis

Masoor Ki Dhal Recipe Card

Masoor Ki Dhal
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Masoor Ki Dhal checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal, Panchmel Dal . You can also find more Dals and Kadhis recipes like Boondi ki Kadhi, Tauk Dal, Dal Makhni, Moong Ki Dal.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masoor Ki Dhal Recipe

  • Split Red lentil 1 cup

  • Cumin seeds 3/4 inch piece

  • Fresh mint leaves a few sprigs

  • Asafoetida a pinch

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 3/4 teaspoon

  • Ghee 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Cloves 2

Method

Step 1

Soak the dal in two cups of water for an hour. Drain Peel, wash and crush ginger. Clean, wash and chop mint leaves. Mix the dal with asafoetida, the turmeric powder, salt and two cups of water. Bring it to a boil, reduce heat and cook till the dal is done.

Step 2

Add more water if required. Mash the dal with a ladle and add crushed ginger, red chilli powder, coriander powder and add two cups of hot water. Stir to mix well.

Step 3

Cook for five more minutes on medium heat. Adjust salt. Heat ghee in a pan, add cumin seeds and cloves. When the seeds change colour add it to the cooked dal and stir. Garnish with chopped mint leaves and serve hot.