Whole Masoor Dal/ Red Lentil Curry

Pulses and lentils being rich sources of protein are ideal to have in everyday diet. They supply the major requirement of protein, vitamins & minerals! Today’s post focuses on one such lentil that is red lentil or whole masoor. This gravy makes a great combination to chapathi/ roti/ poori or even goes well with rice.

Look for my other recipes with lentils and pulses. Kaalu Sambar / Curry made of Pulses and Black Chickpeas Rasam (stew)/ Black Chana saaru.

Here is the recipe for Whole Masoor Dal.

Preparation time: 1 hour

Cooking time: 20 minutes

Serves - 3-4

Ingredients:

Whole Masoor dal – 1 cup

Cumin Seeds – 1 tsp

Ginger – ½ inch piece, crushed

Garlic pods – 4-6, crushed

Tomatoes – 2 (medium)

Onions – 1 (medium)

Oil/ Ghee/ Butter – 2 tbsp

Green Chilli – 1

Red Chilli Powder – ½ tsp

Turmeric powder – ½ tsp

Garam Masala powder - ½ tsp

Coriander leaves – few strands

Salt – to taste

Cream – for garnishing (optional)

Method:

• Soak masoor dal for at least 1 hour. It is fine to use the dal soaked overnight too.
• Pressure cook soaked dal with 3 cups of water. It will be cooked in 3 whistles. Set aside until pressure settle down.
• Chop cleaned onions & tomatoes and keep separate. Slit/ chop green chilli, keep aside.
• Peel & crush ginger and garlic well.
• Heat 2 tbsp oil or butter in a pan/ wok. Add cumin seeds and allow crackling.
• Add chopped onions & fry until brown (you will get nice aroma). Do this in medium flame & avoid burning.
• Add crushed ginger & garlic. Fry until raw smell goes away.
• Add chopped tomatoes and green chilli. Fry them sautéing in between until tomatoes are cooked & becomes tender.
• Add chilli powder & turmeric powder.
• Add the cooked masoor dal and add water to adjust the consistency as needed. Press & mash some dal with the spoon to get the thicker gravy.
• Add garam masala, salt to taste and simmer for 4-5 minutes.
• Garnish with chopped coriander leaves. Switch of the stove.
• Serve hot with rotis or rice, adding cream on top!