Dry Masoor Daal Recipe
This tasty, dry masoor daal recipe is what you cook when simplicity is more than enough. Unlike the typical gravy — like daal, eaten with rice — this dry daal is enjoyed with soft roti.
I first ate this daal at my sister-in-law, Najma’s, house and I loved it from the first bite. The time consuming part is soaking this daal which makes it easier to cook and digest. I would suggest soaking it for an hour or longer if you have time. The tricky part is not to overcook the daal or it will become mushy.
Like most of my recipes, you can tweak this. I’ve used mild, simple ingredients but you can make it with whole spices like cumin and red chili, tomatoes, curry leaves, and a splash of lemon juice.
[lt_recipe name=”Dry Masoor Daal Recipe” servings=”4″ total_time=”30M” print=”yes” ingredients=”• 1 cup masoor daal, washed and soaked for an hour;• Cooking oil;• 1 onion, finely chopped;• 1/2 teaspoon garlic paste;• 1/2 teaspoon ginger paste;• 1/4 teaspoon turmeric powder;• 1 teaspoon salt or to taste;• 1/2 teaspoon red chili powder or to taste;• 1/2 teaspoon coriander powder (optional);• 1/2 teaspoon cumin powder (optional);• 1/2 cup water (more as needed);• A handful of fresh coriander, finely chopped” ] In a flat pan, heat oil and sauté onions until soft but not brown.;;Add garlic paste, ginger paste and sauté for a few minutes.;;Add turmeric powder, salt, red chili powder, coriander and cumin powders (if using).;; Add daal and 1/2 cup water, cover and simmer on low heat for 5-7 minutes.;;Mix gently so the daal does not break up.;;You may need a little more water to cook the daal until it’s soft but still whole.;;Add coriander and serve warm.[/lt_recipe]
Tips and Bits:
I make this in a non-stick skillet to prevent sticking
Roast and grind coriander and cumin seeds to powder. Store in airtight containers.
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