Lal masoor dal(Red Lentil)

 Masoor Dal is a rice-friendly, creamy, spicy lentil dish that is wonderful. Beautiful red lentils are prepared in this well-known Indian dish along with tomatoes, onions, and a generous amount of savoury spices. For an enjoyable and nutritious supper, use this easy-to-follow recipe for Masoor Dal.

INGREDIENTS;

12 cup split and husked red lentils or masoor dal

For pressure cooking dal, use 1.5 to 1.75 cups of water.

2 tablespoons oil

1/4 cup cumin seeds

1 medium onion, or a third of a cup,

2 to 3 crushed or coarsely chopped small to medium-sized garlic cloves

1 teaspoon or 1 inch of coarsely chopped ginger

1 teaspoon or 2 chopped or sliced green chilies

1–2 dry red chilies, broken and seeded if desired.

1 medium-sized tomato, or a half cup,

1/4 to 1/2 teaspoon cayenne pepper or red chilli powder

One big pinch of asafoetida

14 or 12 teaspoon garam masala (you can use simply 14 teaspoon of handmade garam masala powder)

12 teaspoon of ground turmeric powder

1 to 1.5 cups of water, or more as necessary

add salt as needed

1 teaspoon optionally crushed dry fenugreek leaves (kasuri methi).

1 to 2 teaspoons of chopped cilantro (coriander)

1 teaspoon or less of lemon juice, or as needed

1 teaspoons optionally garnished chopped coriander leaves

Instructions;

preparing lentils

Pick the red lentils (masoor dal) and give them a thorough water rinse.

In a 3-liter stovetop pressure cooker, add the lentils after draining the water. The lentils in the cooker should also have 1.5 to 1.75 cups of water added.

On medium heat, pressure cook the lentils for 5 to 6 whistles or until they are mushy.

Wait until the cooker's pressure has naturally decreased before opening the lid.

Use a wired whisk or a light mashing motion with a wooden spoon to stir the lentils once they have softened and cooked thoroughly.

Set aside the cooked red lentils. Add more water and pressure cook the lentils for a few extra minutes if they need more time to cook.

Making tomato-onion masala;

Heat the oil in a different pan or saucepan. Reduce the temperature. Cumin seeds should be added and fried until they start to crackle.

On low to medium heat, add the onions and sauté, stirring frequently, until they are light yellow.

Include the minced ginger and garlic. For 10 to 15 seconds, stir and sauté until the raw fragrance of the ginger and garlic is gone.

Red and green chilies should be added. Mix by stirring.

Add all of the ground spices, including asafoetida (hing), turmeric powder, red chilli powder or cayenne pepper, and garam masala powder one at a time, and stir to combine on a low heat.

When the oil separates and the tomatoes are mashed and soft, add the finely diced tomatoes and continue to sauté on medium-low heat.

Producing Masoor Dal;

Add the cooked red lentils that have been lightly mashed. Depending on the consistency you desire, pour between 1 and 1.5 cups of water. So, as you continue mixing, you can modify the amount of water as necessary and add it gradually.

Salt as necessary, then whisk once more. Until the dal has the proper consistency, simmer over a low to medium heat for an additional 6 to 7 minutes.

Masoor dal has a medium consistency that is neither thick nor thin.

Fenugreek leaves should be added whole and simmered for one minute.

Finally, whisk in 1 tablespoon of chopped coriander leaves and the lemon juice. Turn the heat off.

While serving, you can add coriander leaves as a garnish to the Masoor Dal.Serve the red lentils hot with roti, chapati, or steaming basmati rice.