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Masoor Dal - Chunky style

(Red Lentils)

 

 

 

 

 

 

Ingredients:

  • 155g Masoor dal (red lentils)

  • 50g Moong dal (yellow lentils)

  • 1.33L water

  • 3 tsp. garam masala*

  • ½ tsp. turmeric*

  • Pinch to 1/8 tsp. hot ground chili

  • 2 tsp. cooking salt*

  • 1 medium red onion

  • 1 clove garlic

  • 3 spring onions, sliced thinly

  • thumb size piece of ginger, peeled

  • 2 medium tomatoes, diced

  • additional 1 ½ cups of water

  • corriander leaves to garnish

 

*leveled with a straight edge knife

 

 

 

Method:

  1. Sort through the lentils and get rid of any grit. Put the lentils in a sieve and wash them under tap water. Washing and sorting through them is very important to get rid of any dirt/dust and grit because the last thing you want is to taste the dirt and bite on a bit of grit while you’re enjoying your dinner.

  2. Peel the onion, garlic and ginger and thinly slice them up. Set aside.

  3. In a pressure cooker, add 1.33L of boiling water on a medium heat. Once the water is boiling in the pressure cooker (without the lid on) add in the lentils and add in all the spices. Run the lid of the pressure cooker under cool tap water and lock it in place on the pressure cooker and time for 2 minutes.

  4. Once the time is up remove it off the heat and let out the steam. (Otherwise they will continue to cook in the steam).

  5. In a large pot sauté the onion mixture until caramelised.

  6. Once the onion mixture is done add in the tomatoes and a ladle of the lentil soup (not the lentils, just the soup), and an additional 1 ½ cups of fresh boiled water to the onion and tomato mixture and stir. Simmer until it thickens.

  7. Once it's thickened, add it back into the pressure cooker using a ladle and mix until it's completely combined in with the lentils.

  8. Place the pressure cooker back onto the heat, without the lid, and let it boil for 10 minutes. The lentils will be cooked when the soup no longer tastes like water.

  9. Serve ontop of basmati rice or along side roti. Garnish with corriander leaves.

This is one of the quickest and easiest dishes to cook, especially when you don't feel like cooking or are short for time. Once again, like most other Punjabi dishes, this is also budget friendly and school and work friendly when paired with rice or roti. You can buy a kilo of any lentils for $2 - $3 at any Indian grocer and you only need to use a couple hundred grams each time you cook them, so it will take you some months to go through the entire pack. Lentils last indefinately so there's no rush in using them up at once.

 

You can puree the onion mixture and tomatoes if you don't like the chunky style, and omit the spring onions, it's completely your choice. I tend to go with what I feel like eating on the night. You can use tin tomatoes if you like but it will slightly change the taste of the dish. It will taste a little acidic as the tin tomatoes are acidic, so you need to ensure you only use half or less than half of a 400g tin of tomatoes. You can reduce the salt a little if you decide to use canned tomatoes. I've cooked it both ways, and it's delicious either way!

 

This is dish is so quick to make that I had extra time to take plenty of photos...

 

ENJOY!~

#vegetabledelicious when sharing, Thank you


 
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