Garlicky Masoor dal (brown skin lentil/red lentil) dal

Ingredients:

  • Masoor dal: 1 cup
  • Mustard seed: ½ teaspoon
  • Ghee (clarified butter):2 tablespoon
  • Ginger: 1” piece
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Garlic: 1 pod
  • Tomato: 1no. (Medium)
  • Green chili: 1 no.
  • Tamarind paste: a tablespoon
  • Green coriander leaf: 1tablespoon

Preparation;

  1. Clean and Chop garlic, ginger and tomato into small pieces. Keep aside.
  2. Chop green chili and coriander leaves into small pieces. Keep aside.

Method:

  1. Boil Dal with salt, turmeric powder, in the pressure cooker on high flame with 3 cups of water.
  2. Bring to full cooking pressure, reduce to low flame and cook for 3-5 minutes.
  3. Allow cooker to cool and open, add tamarind paste mix well.
  4. Put some water to get consistency of your choice if required.
  5. Boil it for a minute put off the flame.
  6. Add one table spoon of chopped coriander leaves and immediately cover it. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it.
  2. Add mustard seed, sputter for few seconds.
  3. Add chopped garlic, green chili, and ginger, fry for 1-2minutes.
  4. Transfer the boiled Dal into seasoning and cover it.
  5. Transfer into serving bowl.
  6. Decorate with chopped coriander leaves and fried tomatoes.
  7. Serve hot with roti, or rice.
    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil Dal

    Boil Dal

    Add mustard seed

    Add mustard seed

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    Add chopped garlic, green chili, and ginger

    fry

    fry

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    Transfer the boiled Dal

    add tamarind paste

    add tamarind paste

    Decorate with chopped coriander leaves

    Decorate with chopped coriander leaves

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

    Garlicky Masoor dal (brown skin lentil/red lentil): dal

  •  Masoor dal (brown skin lentil/red lentil) is incompletes without seasoning with lots of garlic splattered in ghee (clarified butter) and its aroma will linger (spread) the whole house.
  • Garlic has strongest flavor and aroma.
  • It is a powerful natural antibiotic.
  • It reduces blood pressure, lowers the risk of heart dieses.
  • Masoor dal has exceptional nutritional value after soybean.
  • That’s why this recipe has high nutritious value and taste.
  • Absolutely! Delicious!

CC BY-NC-SA 4.0 Garlicky Masoor dal (brown skin lentil/red lentil) dal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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