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
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 Konkani Varan Holi species Sweet Corn Kadhi Ambat Varan
Masoor Ki Dhal Recipe Card
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.
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.
Nutrition Info
Calories : 1110 Kcal
Carbohydrates : 119.7 gm
Protein : 51.2 gm
Fat : 47.3 gm
Other : 22.9 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
