Malai Masoor Dal (Creamy Whole Red Lentil)

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We often cook red lentil or Masoor Dal with Rice but not whole masoor dal on regular basis. Few days back I shared a recipe with whole masoor dal …. Awadhi Style Dal Masoor and that turned out really good. So this time I thought of sharing a different recipe with whole masoor dal and hence cooked Malai Masoor Dal. This is my own recipe and it turned out really good. This dal goes very well with steamed rice, vegetable pulao or pane fulka or roti.

Ingredients to serve 4:

  • Whole Masoor Dal – 100 gms
  • Onion – 1 (Chopped)
  • Garlic Paste – ½ tsp
  • Ginger Paste – 1 tsp
  • Tomato – ½ (Chopped)
  • Asafoetida or Hing – 1 pinch
  • Red Whole Chilli – 2
  • Bay Leaf – 1
  • Cumin Seeds – ½ tsp
  • Coriander Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Garam Masala Powder – ½ tsp
  • Kasuri Methi – 1 tsp
  • Cashew Paste – 1 tsp
  • Fresh Cream – 4-5 Tbsp
  • Oil – 2-3 tsp
  • Salt – To taste
  • For Garnish – Chopped Coriander

Steps:

  1. Wash and soak the whole masoor dal for couple of hours.
  2. In a pressure cooker place the soaked drained lentils adding 2 cups of water and pressure cook for two whistles. Switch off the gas and allow to cool.
  3. In a heavy bottomed pan add oil. When the oil is hot temper the oil with asafoetida, cumin seeds, bay leaf and red whole chilli.
  4. Once they splutter, add the chopped onion. Once onion turns pink add ginger paste and garlic paste.
  5. Add the finely chopped tomatoes and add a little salt.
  6. Once oil starts separating from sides add the dry masala powders except garam masala powder.
  7. On a medium flame, cook until the tomatoes have turned to a pulp, and the masalas incorporated.
  8. To this add the cooked whole masoor dal along with the cooking liquid and bring to a simmer.
  9. Add half of the kasuri methi, cashew paste and garam masala powder, mix well. Adjust salt and simmer for another 5-7 minutes.
  10. Now add fresh cream and rest of the kasuri methi powder. Crush the kasuri methi between your palms before adding.
  11. Garnish with fresh coriander and serve with any vegetable pulao, steamed rice or roti.
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