What is Masoor Dal ?
Masoor Dal is Red Lentils, one of the most common lentils prepared on a regular basis in Indian household. It cooks very fast and is very easy to digest, which makes it one of the lentils that we give to babies when they start solid meals. Red Lentils paired with rice is a healthy gluten-free meal and if you avoid ghee for tadka or use Vegan ghee/oil, you can turn it into an effortless Vegan food too. If you are new to cooking lentils, then red lentils are the best option to start with. It works as a great blank canvas to add flavors.
TRY THESE RED LENTILS RECIPES:
Aam Daal (Green Mango Lentil Stew) Peyaj Mushuri Dal Masoor Palak Dal (Red Lentil Spinach Stew) Based on your liking, you can keep the consistency of the dal (also sometimes pronounced as dahl or daal) thin or thicker by adding more or less water.
Ingredients you need
Split Red Lentils - Masoor dal, or split red lentils, are perfect for a speedy yet hearty meal. Unlike other legumes, you don’t need to soak the lentils beforehand. It also cooks up quickly, making them ideal for those nights when you want something nourishing without spending hours in the kitchen. Tomatoes - One red tomato adds a subtle sweet taste to the dal. Spices - Turmeric for color and salt for taste are the two simplest spice that I add while making this dal. Later, you add a tadka to enhance the flavor and taste. For Tadka you need ghee or oil, garlic, cumin seeds, chili powder, and green chili.
How to prepare masoor dal in Pressure Cooker
Red Lentils doesn’t need overnight soaking or any soaking at all. It can cook very fast in stove top or pressure cooker. If you want to boil the daal in stove top, it takes roughly 20 minutes. And in Electric Pressure Cooker (This is the brand I use) it takes 15 minutes. I personally go for the Pressure Cooker only because I don’t have to keep an eye on it. Once it boils, I add the tadka, and it/s ready to eat. 1- In the electric or gas stove pressure cooker, add the washed lentil with salt, turmeric, water and roughly chopped tomato. Pressure-cook and boil it for 10 minutes. 2- Let the pressure release on its own before you open the lid. If the dal looks too thick, add a little water to thin down the consistency. 3- Prepare tadka in a small pan by heating ghee and adding sliced garlic, cumin seeds, curry leaves and chili powder. Let it sizzle for a few seconds. 4- Add the hot tadka on the dal and enjoy the everyday masoor dal with rice.
What is Tadka
Tadka (also known as tempering or baghaar) is a traditional cooking technique widely used in Indian cuisine to infuse dishes with flavor. It involves frying spices and other aromatics in hot oil or ghee (clarified butter) to release their essential oils and flavors. This method is typically used at the beginning or end of cooking, depending on the recipe.
Why is Tadka Important?
Flavor Boost: Tadka elevates the taste of a dish by intensifying the flavors of the spices and creating a rich, fragrant oil that coats the food.Versatility: Tadka can be used in lentil dishes (dal), curries, rice dishes, or even as a flavorful drizzle over salads and soups.Customization: The choice of spices and aromatics in tadka can vary, allowing cooks to tailor the flavor profile of a dish according to personal preferences.
Is Masoor Dal different from Whole Masoor Dal ?
YES! Masoor Dal is split red lentils, whereas Whole Masoor Dal is not split and has a light brown husk on it. Whole Masoor Dal takes a tad bit longer to cook and has a very hearty flavor to it. Here is a recipe you should try: Whole Masoor Dal with Fresh Fenugreek leaves Red Lentils are known to be good for heart, and it levels high blood pressure. It is easy to digest, which makes it great for kids too. It is a great source of daily protein, and it is naturally gluten-free.
