Whole Masoor Dal: Brown Lentil Curry
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5.0
153 reviews
Excellent
Whole Masoor Dal: Brown Lentil Curry
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Heartwarmingly delicious is the best to describe this whole masoor dal. It is a dal brown curry that is best enjoyed with plain basmati rice. Though any flatbread can be equally delicious to have it with.
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Ingredients
- 1 cup whole masoor dal/ brown lentils.
- ½ inch ginger.
- 4 cloves cloves garlic.
- 1 teaspoon cumin powder.
- 1 teaspoon coriander powder.
- ½ teaspoon turmeric powder.
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground black pepper.
- 1 tomato, chopped into small pieces. medium size.
- 1 teaspoon table salt.
- ½ teaspoon whole cumin seeds.
- ½ teaspoon black mustard seeds.
- 2-3 fresh green chilies or dry chilies (optional)
- ¼ cup olive oil.
- 4 cups water.
Instructions
- Rinse the lentils, and leave them to soak in plenty of water for at least 4 hours.
- When you are ready to cook, bring 4 cups of water to boil in a cooking pan. Or, you can use the hot boiling water from the kettle or hot boiling water tap.
- Peel and mince the ginger and 3 cloves garlic. Add them to the boiling water together with cumin powder, coriander powder, turmeric powder, chili powder, ground black pepper, and salt. Let it simmer for about a minute or two.
- Drain the lentils and put them into the water.
- Add the chopped tomato and give it a stir.
- Put the lid on the pan and cook at medium-high heat until the water reaches boiling point again.
- Once it reboils, turn the heat down and cook at medium-low heat.
- Check and stir the masoor dal every now and again.
- It takes approximately half an hour for the dal to cook.
- When you think the dal is fully cooked and soft, get your tadka/ tarka ready.
- Chop the remaining garlic. Then heat the oil in a small frying pan.
- Add the black mustard seeds and whole cumin seeds to the oil. Fry them for a few minutes before adding the chopped garlic and green chilies/ dried chilies (if using).Once the garlic turns light brown, carefully pour the oil together with all the spices into the whole masoor dal.
- Give the dal a good stir and leave it cook for about five minutes.
- Serve the lentil with plain basmati rice, a dollop of yogurt, and chili achar. Garnish with chopped cilantro and chopped green chilies (if you like). You can, of course, eat your dal with flatbreads such as roti/ chapati, naan bread, or pitta bread.
Notes
- You can use ordinary red chili powder, cayenne pepper, or paprika powder. The difference is the heat of each spice. As a comparison, I find Kashmiri red chili powder has milder heat than some red chili powder.
- Cayenne pepper and paprika powder are definitely not as hot as Kashmiri red chili powder. Making them a good choil if you are not up for spicy food.
Nutrition Information
Show Details
Serving
6portions
Calories
210kcal
(11%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
456mg
(19%)
Potassium
395mg
(11%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
291IU
(6%)
Vitamin C
7mg
(8%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 6portions | |
| Calories | 210kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 456mg | 19% |
| Potassium | 395mg | 8% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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