Masoor Dal has been a mainstay in Indian households throughout most of our childhoods’. It is something that most cooks can make blindfolded. However, some of us might live far from home and miss the taste of home food. Alternatively, some of us may just be looking for ways to spice up our regular recipes. Whichever category you fall into, we’re sure the following masoor dal recipes can help you with your endeavor.
If you’re looking to shop for high-quality pulses that are 100% natural, there’s no better place than Himalayan Natives.
Masoor Dal Tadka Recipe
It is a simple lentil-based gravy dish made with red lentils and served with either jeera rice or regular rice.
- 1 tbsp ghee
- 1 tej patta (bay leaf)
- 2 tomatoes (medium finely chopped)
- 1/2 teaspoon turmeric
- 1 tsp red chili powder
- salt to taste
- 1 cup red lentils (masoor dal)
- 1/4 tsp red chili powder
- a quarter teaspoon of garam masala powder
- 1 red dried chili (broken)
- 1 onion (medium chopped)
- 1 tsp garlic-ginger paste
- 1 slit green chili
- 1 tsp ghee / clarified butter for tempering
- a teaspoon of mustard seeds
- 1/2 teaspoon cumin seeds
- a pinch of asafoetida / hing
- a few curry leaves
- To begin, heat the ghee in a pressure cooker and add the bay leaf.
- Add 2 finely diced tomatoes and cook until they are soft and mushy.
- Add 1/2 tsp turmeric, 1 tbsp red chili powder, and salt to taste. Sauté until the spices are fragrant.
- Add 1 cup washed masoor dal / red lentils as well.
- Pour in 3 1/2 glasses of water and whisk well.
- Pressure cook for 2-3 whistles with the lid on the pressure cooker.
- Add water as needed to achieve the desired consistency.
- Meanwhile, make the tempering by melting ghee in a small kadhai and adding all of the ingredients for the tempering.
- Once the tempering splutters, pour over the dal.
- Add in chopped coriander leaves and mix well. Serve hot.
Whole Masoor Dal
Whole masoor dal that’ll bring back memories of your mother’s kitchen when she served you dal chawal with ghee and lots of love. This recipe contains all the goodness of whole grains like protein and calcium, as well as the comfort of a warm bowl of dal.
- 1 tablespoon of olive oil
- A quarter teaspoon of cumin seeds
- 1 inch chopped ginger
- 1 medium chopped onion
- 1 chopped green chili
- 2 chopped medium tomatoes
- 1/2 teaspoon powdered coriander
- Turmeric powder (1/2 teaspoon)
- A quarter teaspoon of garam masala
- salt to taste
- 1 cup masoor dal (brown lentils)
- 1 tablespoon chopped cilantro
- Lemon wedges to serve
- Heat oil in a pan.
- Add the cumin seeds after it's hot and let them sizzle for a few seconds.
- Then stir in the chopped ginger, onion, and green chili.
- Cook, stirring occasionally, for 4 to 5 minutes, or until onions are slightly golden brown.
- Add the tomatoes, coriander powder, turmeric, and garam masala to a bowl. Mix in the salt as well.
- Toss the washed whole masoor dal with the masala in the pot.
- After that, add the water and whisk it in. Close the lid on the saucepan.
- Pressure cook for 5 to 6 whistles on high. Allow the pressure to naturally dissipate. Alternatively, you can pressure cook the dal with just salt, turmeric, and water, then add the tempering to the dal in a separate pan.
Masoor Dal Andhra Style
This spicy dal from Andhra cuisine goes well with rice and rotis, add some pickle, curd, and vegetable to enjoy a wholesome meal. This masoor dal packs a punch and is an excellent way to break the monotony without compromising on nutrition.
- 1 tablespoon of oil
- 1 teaspoon of cumin seeds
- 2 to 3 cloves
- 2-3 green cardamoms
- 1 stick of cinnamon
- 8 to 10 curry leaves
- 11/2 teaspoons ginger, diced
- A smidgeon of asafoetida
- 1 medium onion, chopped
- salt to taste
- a quarter teaspoon of turmeric powder
- 1 tsp chili powder (red)
- 2 tsp coriander (coriander powder)
- 3/4 cup masoor dal, soaking
- Water as needed
- 1 drumstick cut into batons
- Add cumin seeds, cloves, cardamom, cinnamon, curry leaves, and hing to heated oil in a pressure cooker.
- Once the aroma has developed, add the ginger and onions and cook until golden brown.
- Combine the powdered spices, salt, and masoor dal in a mixing bowl. Cook for 2-3 whistles after adding the water.
- Allow the pressure to release before transferring to a serving dish and serving hot.
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Spicy Bengali Masoor Dal
Masoor dal with rice and a vegetable fry is as synonymous to a Bengali lunch as gajar ka halwa is to wintertime dessert. Try this recipe if you like experimenting with new tastes and enjoy spice.
- 1 cup masoor dal 2 tbsp oil 1 teaspoon cumin seeds 4-5 Curry leaves 1 medium onion, finely chopped 4 Count slit green chilies 1 teaspoon garlic-ginger paste 1 tsp salt 12 tablespoons coriander powder 12 teaspoon chili powder Tu
- Turmeric Powder
- 2 Medium chopped tomatoes
- Chopped coriander leaves
- 2 tbsp ghee
- 1/4 tsp whole cumin seeds 2 garlic cloves, chopped
- 2 tbsp. red dried chilies
- 1/4 tsp red chili powder
- 1 curry leaf
- To begin, carefully wash the lentils.
- On medium heat, add 2 tbsp oil to a pan
- When the oil is hot, add the cumin seeds and curry leaves intact. Stir for 30 seconds, or until the seeds start to sputter.
- Sauté the finely chopped onions until they are tender.
- Sauté for 1 minute after adding the garlic ginger paste and slit green chilies.
- Cook until the tomatoes are softened, then add the chopped tomatoes.
- After that, add the washed lentils and cook for another 2 minutes.
- Add 4 cups of hot water and mix well.
- On medium heat, cover and cook for about 15 minutes, or until the lentils are cooked.
- When the lentils are tender, whisk them to properly break up the grains.
- Finally, toss in the chopped coriander leaves and combine well.
- To make the tadka, heat 2 tbsp oil in another small pan over medium heat.
- Then add the chopped garlic and cook for a few seconds, until it begins to brown slightly.
- Then mix in the whole cumin seeds, dried red chilies, and curry leaf for a few seconds.
- Finish with the red chili powder and a good stir.
- Pour the tadka over the cooked lentils, give it a quick toss, and your tasty tadka dal is ready to eat. The dal can be served with rice or roti.
Whether you’re a young college kid or you’re cooking for college-going kids, we hope that our curation of recipes serves your purpose well, and do check the Himalayan Natives range of premium-quality pulses that promise 100% purity, always. Traditional whole foods like pulses are the absolute backbone of our nutrition and if you’d like to read some more about the benefits of including pulses in your diet, head to our blog.