Sabut Masoor Dal (Whole Red Lentils Curry)

 

         Dal (Lentil Curry) holds a prominent place in an Indian menu, without which no meal is complete. So let me share a healthy lentil recipe prepared with whole masoor dal (red lentils). It is also considered as a comfort food. Enjoy it with hot steamed rice, jeera rice or any type of Indian bread like roti, phulka, chapatti or naan. So Check out the step by step pictorial recipe to prepare this nutritious and wholesome lentil curry.

          There are many varieties of  Dal / Lentils that can be found. The type of dal and its preparation varies from one state to the other. Dal or Lentil contains proteins and fiber. So it is advised to include it in our daily diet as much as possible. 

          Coming back to the recipe, Sabut Masoor dal is a typical North Indian recipe. It is usually prepared slightly thick to be served with any type of Indian bread. However, I kept it slightly runny as I like having it with steamed rice or jeera rice. 

          

• 1 cup whole masoor dal with skin, soaked overnight
• 1 tsp. ginger, chopped
• 2 green chilies
• 2 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1" cinnamon stick
• 3 green cardamoms
• 6 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

            Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder, green chilies and ginger for 10 minutes on a low flame after the first whistle.

           Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves, cumin seeds and fennel seeds. Sauté for a few seconds and add the onion and fry till light brown.

          Add the ginger-garlic paste, tomato paste and all the remaining dry spices (except salt) mixed with a little water. Fry till the oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Pour over the boiled dal, salt and 1 cup water. Adjust water according to the consistency required.

          Simmer on a low flame for 2-3 minutes. Simultaneously keep mashing the dal with the back of the ladle.

          When done, add the kasuri methi and lime juice. Mix well and keep it covered for 4-5 minutes. Then garnish with coriander leaves and serve with rice or chapattis.

                                  Soak dal overnight.

                    Pressure cook dal in 2 cups water, 1 tsp. oil, turmeric powder, green chilies 
                    & ginger for 10 minutes on a low flame after the first whistle.

                                  The boiled dal. 

                     Heat remaining oil & temper with cinnamon, cardamoms, cloves,
                     cumin seeds & fennel seeds. Sauté for a few seconds.

                                 Add onion & fry till light brown.

                  Add ginger-garlic paste, tomato paste & all the remaining dry spices (except

                  salt) mixed with a little water. Fry till the oil separates.

   Add tomatoes & fry till it is mashed.

                                 Pour the boiled dal, salt and...

     1 cup water. Adjust water according to the consistency required. Simmer 

      on a low flame for 2-3 minutes. Simultaneously keep mashing the dal with

 the back of the ladle.

  When done, add the kasuri methi & lime juice. Mix well & keep it 

covered for 4-5 minutes. 

                        Garnish with coriander leaves and serve with rice or chapattis.

Whole Moong Dal Cheela (Whole Green Gram Lentil Crepes / Pancakes)

          
          What better way to start your day than with these yummy and healthy Cheelas made with whole moong dal. An absolutely lovely weekend breaky with some onion-tomato chutney and red chili pickle. What more do you want? It keeps you satiated till lunch time. I also added some fresh grated coconut, fresh chopped mint and some basic spices for some added flavour.

         

          Moong Dal (Green Gram Lentils) is a powerhouse of proteins, iron and fibre. Hence these cheelas are not only healthy, but low in fat, nutritious and yummy too. 

          Besides breakfast, they can also be served for lunch / dinner or as a lunch box meal too. This is a much preferred crepe anytime of the day at my place. 

• 1 cup whole moong dal, soaked overnight
• 1" ginger
• 2-3 green chilies
• 2 garlic cloves
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp; turmeric powder
• 2 tbsp. fresh grated coconut
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida
• 2-3 tbsp.  mint leaves, chopped
• oil to shallow fry

          Blend the soaked lentil along with green chilies, ginger, garlic and required quantity of water to a smooth paste. Mix rest of the ingredients (except oil) and make a batter. 

          Heat a nonstick pan and pour a ladleful of the batter and spread it in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and cook on a medium flame till one side is done. Then flip it over and cook the other side too. 

          Serve them with any chutney and / or pickle for a sumptuous breakfast.

Whole Masoor Dal Cheela (Whole Red Lentils Crepes)

          Enjoy some delicious and nutritious Cheelas / Pancakes made out of whole masoor dal (red lentils). I have also added some chopped spring onion and carom (ajwain) seeds for some added flavour. They can be served with chutney, pickle, any side dish and a paneer stuffing which is optional. 

          Masoor Dal is a power house of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup whole masoor dal (red lentils), soaked overnight
• 1 cup spring onions chopped
• 1" ginger
• 2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carrom seeds (ajwain)
• 1 tbsp. lime juice
• oil to shallow fry

          Grind the dal along with ginger, green chilies and some water till smooth. Add all the rest of the ingredients (except oil) and mix well. 

          Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 

                           Grind dal with ginger, green chilies & some water till smooth. 

                                 Add rest of the ingredients (except oil) & mix well. 

                                 Keep aside for 15-20 minutes.

                   Heat a non-stick tawa & pour a ladleful of batter & spread into a circle. 

         

                          Cook one side till done. Then flip it over & cook the other side too. 

                                  Relish with any with any side dish, chutney or pickles.