Priya's Masoor ki Dal
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 62.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 212.8 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
View full nutritional breakdown of Priya's Masoor ki Dal calories by ingredient
Introduction
Easy, quick, and tasty masoor ki dal (Indian lentils) Easy, quick, and tasty masoor ki dal (Indian lentils)Number of Servings: 12
Ingredients
-
1 cup masoor dal
4 cups water
1/2 teaspoon turmeric powder
1 tablespoon ginger
1 tablespoon oil
1 teaspoon cumin seeds
pinch asafoetida
4 dried red chilies
1/2 teaspoon red chili powder
Tips
You can prepare this without a pressure cooker using a regular pan. The pink lentils cook in about 15 minutes.
Directions
Instructions:
1. Wash the dal.
2. Add the dal to a pressure cooker with water, turmeric, and ginger. Cook for two whistles.
3. After the pressure is released, open the cooker and stir the dal, mashing it until it is smooth and creamy. Add the salt and additional water to suit your tastes (this should be a thin dal). Simmer on a low heat.
4. To prepare the tarka, in a small pan heat the oil. When it is hot add the cumin seeds.
5. After the cumin seeds sizzle, add the asafoetida.
6. After a few seconds, add the broken chilies.
7. After the chilies begin to change color, add the red chili powder.
8. Once the red chili powder is dissolved in the oil, add 1 tablespoon of water.
9. When the tarka begins to boil, add it to the dal. Stir and turn off the heat. After 10 minutes it is ready to serve.
Serving Size: 12 servings
1. Wash the dal.
2. Add the dal to a pressure cooker with water, turmeric, and ginger. Cook for two whistles.
3. After the pressure is released, open the cooker and stir the dal, mashing it until it is smooth and creamy. Add the salt and additional water to suit your tastes (this should be a thin dal). Simmer on a low heat.
4. To prepare the tarka, in a small pan heat the oil. When it is hot add the cumin seeds.
5. After the cumin seeds sizzle, add the asafoetida.
6. After a few seconds, add the broken chilies.
7. After the chilies begin to change color, add the red chili powder.
8. Once the red chili powder is dissolved in the oil, add 1 tablespoon of water.
9. When the tarka begins to boil, add it to the dal. Stir and turn off the heat. After 10 minutes it is ready to serve.
Serving Size: 12 servings
