Skip to main content

Lobia Dip Recipe

Post a Comment

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile.

This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down.

Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice.

Sabut Masoor Ki Dal

Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

For the Dal

1 Cup Sabut Masoor
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required

For the Tempering (Chaunk)

1 Teaspoon Cumin Seeds (Jeera)
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee

Instructions:

Pressure cooking of Dal -

Wash Masoor dal under running cold water till water runs clear. Soak them in water for 30 minutes.


Then add washed dal and 3 cup of water in a pressure cooker. Add salt, coriander powder, red chilli powder and turmeric powder. Stir to mix.


Cover with the lid, put the weight on. Switch on the flame.

Let it cook for 10 minutes on low heat till dal cooked completely. Once the pressure is released, open the lid. Mash dal with the help of ladle as you like. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala. Mix well and keep it aside.


Process of tadka or chaunk -

Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.


Quickly pour the tempering to the dal. You can mix the dal or serve the dal with the tempering on top of it. You can garnish with coriander leaves. Squeeze in lemon before serving. Serve dal hot with jeera rice or plain rice and roti.

Tips:

  • You can temper with fried onion and tomato puree.
  • Temper the dal with Desi ghee instead of oil, it gives amazing taste.
  • This Dal usually has a medium to thick consistency. So you can adjust the amount of water as per your choice.
  • You can add little cream to make it creamier.
  • You can sprinkle kasoori methi. It gives an aroma.
  • Cook time can vary for lentils depending on how fresh they are. Very fresh lentils take less time to cook, whereas if they've been sitting around for a couple of years they may take longer.
Try other dal recipes :
Yellow moong dal tadka    Dal fry   Dal tadka



Labels:

Comments

Post a Comment

Popular posts from this blog

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
Post a Comment
Read more

Samosa

Samosa is a popular Indian which has flaky crust made with maida and stuffed with spicy aloo. This goes very well with a hot cup of masala tea during mansoon season. Samosa is so common in India that you can find it at every food stall, sweet shops and stores. The classic aloo-stuffed samosa is not only one of the most popular street snacks in the country but is prepared in your kitchen as well. When you throw a party, get together, office meeting or any celebration, you want to get your samosa there. There are so many variants of samosa in market like paneer samosa, noodles samosa, cheesy samosa but today we have got basic samosa filled with aloo. You may fill peas, nuts like cashew and raisins or paneer pieces into filling with potato. Its crust is similar to namakpare or mathari dough. So now let’s start the process of samosa. Ingredients: For Crust- 1 cup maida (all-purpose flour) 2 tbsp oil ¼ tsp ajwain (optional) Enough water to knead the maida Salt to taste Oil ...
Post a Comment
Read more

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...
Post a Comment
Read more

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe  Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam.  There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...
Post a Comment
Read more