DHULI MASOOR DAL- RED LENTILS FLAVOURED WITH HERBS AND SPICES!!!

 PULSES AND LENTILS ARE A VERY IMPORTANT PART OF AN AVERAGE INDIAN DIET,IT IS INCLUDED REGULARLY ON A DAILY BASIS AND EASY TO COOK.

PULSES WHEN SPLIT IN HALF ARE CALLED “DAL”  OR “LENTILS “.THIS STAPLE IS PACKED WITH FIBRE,PROTEINS,IRON,POTASSIUM AND MAGNESIUM AND THEY DONT HAVE TRANS FAT  AND CHOLESTEROL.

IN HINDI “SABUT” IS USED FOR WHOLE LENTILS AND “DHULI” IS USED FOR SPLIT/HUSKED DAL.

MASOOR DAL/RED LENTILS- IS A POPULAR LENTIL AND COOKS THE QUICKEST OF ALL THE LENTILS.

THIS RECIPE IS OF A DRY DAL ,SERVE IT WITH CHAPATI,ROTI AND ENJOY !!!

RECIPE CARD:

PREPARATION TIME :10 MINS

COOKING TIME: 10 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MASOOR DAL/RED LENTIL-1 CUP
• ONIONS/PIYAZ-2 MEDIUM SIZED( CHOPPED)
• TOMATOES/TAMATAR-1 BIG( CHOPPED)
• GREEN CHILLIES/HARI MIRCH-3 no ( CHOPPED)
• CORRIANDER LEAVES/DHANYA-1/2 CUP ( CHOPPED)
• WHOLE CUMIN SEEDS/SABUT ZEERA-1/2 TSP
• GINGER GARLIC PASTE/ ADRAK LAHSAN -1 TBSP
• RED CHILLI POWDER/ LAL MIRCH-1 TSP
• TURMERIC/HALDI- 1TSP
• SALT TO TASTE
• OIL -2 TBSP

COOKING METHOD:

1. WASH THE LENTIL THOROUGHLY AND KEEP ASIDE.
2. HEAT OIL IN A PAN  ADD CUMIN SEEDS AND SLICED ONIONS AND SAUTÉ TILL ONIONS TURN PINK.
3. ADD GINGER GARLIC PASTE,SAUTÉ AGAIN.
4. ADD CHOPPED TOMATOES AND GREEN CHILLIES AND COOK FOR 5 MINS.
5. ADD RED CHILLI POWDER,TURMERIC POWDER AND SALT AND COOK TILL TOMATOES AND SPICES ARE ALL WELL COOKED.
6. ADD WASHED DAL AND ADD 1/2 CUP OF WATER . COVER AND COOK TILL DAL COOKED AND DRY,CHECK IN BETWEEN ADD LITTLE WATER IF DAL IS UNCOOKED .
7. ADD CHOPPED CORRIANDER AND MIX.
8. READY TO SERVE.