If you are looking for an Indian recipe that is hearty, homey, easy to make and vegetarian, this Masoor Dal recipe is absolutely perfect and you have to try it. Dal can be prepared in many different ways and using many different whole and ground spices. This recipe uses whole masoor dal (whole brown lentils) and is finished off with tadka, which is known as tempering in English. To make tadka, whole spices are simmered in oil and ghee and added to the dish after it has been cooked. The tadka adds some heat and an extra layer to this already flavourful meal. The best part about this dish is that you can modify it to your taste, add more or less spices, make it thinner or thicker and add more or less heat. If you look closely at the image, the masoor dal contains a small amount of chana (chickpeas), and this is simply because I had a mixture of brown lentils and dried chickpeas in my pantry that needed to be used. The combination of the two legumes made for a filling meal with a variety of sizes and textures. When cooking, just be wary that chickpeas and whole dal may cook at a different rate but this is no issue in a dish that only gets better from simmering it longer. Keep reading and check out this recipe if you are looking for a tasty and healthy lunch or dinner option that keeps well.
Whole Masoor Dal
Ingredients
- 2 cups dried whole masoor dal and channa brown lentils and dried chickpeas
- 3 tablespoon ghee
- 5 cups of water
- 3 green chillies split and sliced
- 1 large tomato diced
- 1/2 large red onion diced
- 7 garlic cloves minced
- 2 inch ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon kashmiri chili powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 3 green cardamom pods
- 4 cloves
- 2 teaspoons garam masala
- 2 teaspoon kauri methi
- 1 teaspoon of salt or to taste
- Chopped cilantro to serve
Tadka
- 3 tablespoons ghee
- 1/8 teaspoon hinge optional
- 1 teaspoon cumin seeds
- 6 dried red chilis
- 2 teaspoons kashmiri chili powder
Instructions
- Soak your masoor dal and chana in water overnight with 1/2 teaspoon of baking soda. Remember you ca use whatever ratio you want of whole masoor dal and chana but I use a lot of masoor dal when I made this. I used roughly about 1 1/4 cups of masoor dal and 3/4 cup of chana.
- In a large pot add your ghee and let melt.
- Add cumin seeds and fry on medium heat until aromatic. Add your cardamom pods and your cloves.
- Next add your split green chillies and fry until they begin to soften. Follow with your diced onions.
- Fry your diced onions stirring constantly for about 5 minutes and add your grated ginger followed by minced garlic. Allow to cook down until all vegetables soften.
- Add your diced tomatoes and cook down for about 10 minute until softened and water begin to evaporate and content in you pot start to remember a paste.
- Add your dry ground spices, paprika, Kashmiri, turmeric and mix well.
- Rinse off your whole masoor dal and chana and mix with your tomato spice mixture. Mix well so it is properly coated.
- Pour five cups of water over your whole masoor dal and chana and let simmer on low stirring periodically.
- You want to simmer for at least an hour and half so flavour really meld and come together nicely. You can simmer for longer especially because you are using whole masoor dal and chana opposed to split dal that soften quickly.
- Add water as necessary so that your chana dal does not burn as it cooks. At the end of the hour and a half you want your dal to be soft, your chana to be soft and you want to be able to use the back fo your spin to lightly mash your masoor dal and chana so that it breaks down some of the starch to help thicken your dal.
- Cook until desired consistency, thicker or thinner as you wish, season with salt, add garam masala and simmer for a final 5 minutes. Finally finished with a sprinkle of kasuri methi and serve with tadka.
To Make Tadka
- Add your ghee in a pan and heat up on medium heat.
- Add your and dried red chilies and head until it becomes fragrant.
- Make sure it does not burn because the hot chili peppers turn dark and the ghee can burn easily.
- Add your Kashmiri chili powder and hinge and take off heat.
- Serve on top of your hot masoor dal and chana and enjoy with naan or rice.
