Masoor daal Mazedaar


Daals (pulses, lentils ) are a must in an Indian house ,almost every other day !

There are so many types of daals and so many different ways to make them….

Here I show you how to make Red Masoor Daal.

1 cup Red Masoor without seed cover. Wash and soak in 3 cups of water for 2 hrs.

Add salt and turmeric according to taste. I use 1/2 tsp tumeric.

Pressure cook till 1 wistle then keep on sim for 5 minutes. Let the cooker cool and open in its own time .

To Temper  .( baghaar.).

1 tomato Chopped in small pcs

2 Green Chilies finely cut

1/2 tsp cumin seeds (jeera)

2 tbsp pure ghee / or refined oil 1tsp as you wish.

salt and hing

Heat ghee, add zeera and green chilies . After that add tomatoes and a little salt.When tomato looks cooked add hing stir and immediately add the baghar mix in the daal. Cover with a lid. Let the aroma permeate in the daal.

Aromatic daal is ready. Garnish with some finely chopped coriander.

Serve with Roti,or Rice…my hubby will eat only daal one big bowl full 🙂

Anubha's Kitchen Red Masoor Daal


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