Masoor Dal – The Pink Lentil
Masoor dal, also known as red or pink lentils, originates from India and has been a part of traditional Indian cuisine for centuries. Packed with protein, fibre, and essential nutrients, masoor dal not only satisfies hunger but also nourishes the body. In a world filled with uncertainty, home-cooked comfort food offers a taste of home, a sense of belonging, and a reminder of the simple joys of life. It is a plant-based, vegetarian ingredient. You can use it to make stews, soups, khichdi, cutlet, tofu, dal, dosa, and so much more. I am sharing an easy, fuss-free masoor dal recipe you can make either in a stovetop pressure cooker or instant pot with readily available ingredients. Other Ingredients
Onion, Tomato, Green Chilli, Garlic, Coriander (cilantro) Seasoning: Salt, Turmeric Powder, Red Chilli Powder Whole Spices: Cloves (laung), Cumin, Dried Red Chilli (Optional) Cooking Oil: Ghee or neutral-tasting vegetable oil
How To Cook Masoor Dal
Prepare Lentil:
Rinse and soak masoor (pink lentil) in water for 15 minutes. After 15 minutes, drain water from the soaked masoor.
Pressure Cook:
In a pressure cooker, add the rinsed dal, chopped tomato, green chilli, salt, turmeric, chilli powder, cloves, and water. Stir to combine.
Pressure cook over low heat for 2 whistles or 10-15 minutes until the dal is cooked.
Allow steam to release naturally from the pressure cooker. Once cooked, mash the dal slightly with the back of a spoon. Taste, if required add more salt or spices. Set aside.
Tempering:
Heat ghee or oil in a pan over medium heat. Add cumin seeds, chopped garlic, and onion. Fry them till the onion becomes light golden. Turn off the heat. Pour this tempering (tadka) over the hot masoor dal.
Simmering and Garnishing:
Let the dal simmer for 5 minutes on low heat. Allowing flavours to meld together. Once done, turn off the heat. Garnish with chopped coriander leaves. Squeeze a wedge of lemon juice over the dal for a refreshing tangy taste.
Serving Suggestion
I love to eat masoor dal with basmati rice or jeera rice. Whether I am homesick or in need of a pick-me-up after a long day, a steaming bowl of dal chawal provides me with a sense of comfort and familiarity like no other. Masoor Dal pairs perfectly with Indian bread such as roti/phulka/chapati or naan. For a complete meal, serve it alongside curd or yoghurt, pickles, and sliced cucumbers or Indian kachumber salad. This wholesome and nutritious dal is not only satisfying but also incredibly comforting, making it ideal for weeknight dinners.
More Indian Dal Recipes
Arhar Dal Fry Dal Makhani Panchmel Dal Moradabadi Dal Shahi Urad Dal Palak Chana Dal Pahadi Gahat Dal Punjabi Sookhi Dal
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