اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
My sister isn’t the biggest of fans of lentils. By that I mean she hates them. Every single type of them with the exception of kidney beans. Although, I don’t think kidney beans are lentils…They are however classed as a type of dal in Pakistani cuisine, so a more appropriate sentence would be she hates all types of daal with the exception of kidney beans. This poses a tad of a problem seeing as my mum and dad think daal is the best thing on the planet. Now, don’t get me wrong I am a big fan of daal, although my siblings say I am a big fan of all thing food. So, I suppose that doesn’t really count.
Now I always get awed by the number of different types of dal there are. Split red lentils are pretty cheap from the small Asian superstores however they always seem to be really expensive in the larger retail stores such as Masoor dal is my mother’s specialty (along with every other Pakistani dish in the world…). So, I asked my mother for some tips and tricks to make some fresh and homemade masoor dal because no one else tastes quite like it. This posed a rather big issue because my mum eyeballs everything and when I asked for amounts of ingredients my mum did not know how much to tell me. So, next time masoor dal was made in the house I followed my mum around the kitchen to note down everything that was thrown into the pot. I see a lot of people whisk their lentils, but I am not too sure why because the lentils break down pretty easily, so I don’t see the need.
You might look at this recipe and think why on earth do I not put in garlic cloves and ginger? However, there isn’t much of a point. I don’t think it adds much to the dal as it’s quite flavourful as it. You could add a few garlic cloves and a 1-inch piece of ginger as well and you can try it out to see the difference yourself. So, my mum said that in the version that my mum makes there is no need for a tadka. Some people like to add double cream to make the curry creamier and richer, but I don’t see the need because it tastes just as good. Regardless however you choose to enjoy it, it’s sure to turn out tasty. You can’t really mess up dal…well I say that, but my sister will certainly find a way to mess it up.
Dal is delicious and if you are a vegetarian (or vegan) or even if you’re a meat-eater then this is certainly a curry for you. Personally, the way I like to enjoy my masoor dal is by breaking up the chapatti pieces and letting the chapatti soak up the dal, so it gets soft. Trust me, it tastes so good. Don’t knock it until you try it.
Masoor dal is a delicious lentil curry that is easy to make, full of flavour, healthy as well as naturally vegan and gluten free.
Masoor dal is a flavourful, tasty and nutritious red lentil recipe. It is a popular lentil-based dish that is extremely common across Pakistan and India. This vegan curry is full of proteins so is a perfect substitute for meat-based dishes. It can be prepared in under an hour and is a delicious comfort food for those cold, winter nights. Wonderfully aromatic and bursting with flavour, this masoor dal recipe will certainly wow your taste buds.
- 50ml Vegetable Oil
- 1 tsp Cumin Seeds/Jeera
- 1 Onion/Pyaz (finely diced)
- 2 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- ½ tsp Coriander Powder/Dhaniyaa Powder
- 3 Green Chillies/Hari Mirch (finely sliced)
- 400g Split Red Lentils/Masoor Dal
- 800ml Water
- Coriander/Dhaniyaa (finely chopped)
- In a pan heat up the vegetable oil
- Add the cumin seeds and sauté for 1-2 minutes until fragrant
- Add the onions and cook on medium heat for 5-10 minutes until softened
- Add the salt, chilli powder, turmeric powder and coriander powder
- Cook the spices for 6-8 minutes
- Add the finely sliced green chillies and a few tablespoons of the water and cook the spices for a further 5-10 minutes
- Add the red lentils and cook for 4-5 minutes
- Add the chopped coriander then cook for 1-2 minutes
- Add the water then cover and cook on medium-low heat for 5-10 minutes
- Your masoor dal is ready!