Creamy Masoor Dal / Brown Lentils (No Onion No Garlic)
This Creamy Masoor Dal is flavorful, wholesome, delicious, and satisfying! The North-Indian style of lentil preparation consists of brown lentils, tomatoes, spices, and herbs!
Servings: 4
Video
Ingredients
For Cooking the Dal
- ¾ cup (130g) brown lentils (Sabut Masoor Dal)
- 2½ cups water
- ½ teaspoon salt
- 1 teaspoon oil or ghee (optional)
For Creamy Masoor Dal
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1 teaspoon green chili paste (or to taste)
- 1 inch ginger, peeled and grated
- 3 medium tomatoes, finely chopped (or crushed)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- Cooked dal
- Water as required
- Salt to taste
- 1 teaspoon crushed Kasoori methi
- 2 tablespoon heavy cream
- 2 tablespoon finely chopped coriander
Instructions
Cooking the Dal
- Wash brown lentils with water 2-3 times and soak in enough water for an hour. After soaking, drain the water and transfer the lentils to the pressure cooker.
- Add 2½ cups water, salt, and oil or ghee and stir well. Cover the lid, and pressure cook on medium heat for 3-4 whistles or until the lentils are thoroughly cooked.
- Let the pressure release naturally, open the lid, and check if the lentils are softened and cooked. Set aside.
Making the Creamy Masoor Dal
- Heat ghee or oil in a pan and add cumin seeds. Once the cumin seeds start to sizzle, add asafoetida, green chili paste, and ginger. Stir well and saute for a few seconds.
- Add chopped tomatoes, mix well, and cook for a minute. Then, add a pinch of salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
- Mix everything well and cook the tomato mixture for 8-10 minutes or until the tomatoes are soft and mushy. The oil will also separate from the sides.
- Add cooked dal (along with water) to the tomato mixture and stir well. If the dal is too thick, add water to adjust the consistency.
- Bring the dal to a boil, then turn the heat low. Let the dal simmer on low heat for 15-20 minutes or until it becomes creamy.
- While the dal is cooking, stir it often and add more water if needed to adjust the consistency.
- Once the dal reaches the desired consistency, add salt to taste, Kasoori methi, cream, and coriander leaves. Stir well and cook the Masoor Dal for a minute.
- Turn off the heat and transfer the dal to a serving bowl. If desired, drizzle a little ghee or cream on top.
- Serve the Masoor Dal with Indian flatbread or Rice.
Notes
- Lentils: If you have enough time, soak the lentils for an hour. But if you are in a rush, soak them for only 15 minutes. You can cook the dal in a pressure cooker or instant pot. Soaking the lentils for longer is essential if you want to cook the dal in a pot on the stovetop.
- Spices: Adjust the level of spices according to your taste preferences.
- Consistency: The dal should not be too runny or too thick. Add water to adjust the consistency while cooking.
- Make It Vegan: To make the vegan dal, use oil instead of ghee. Add cashew cream or other non-dairy cream instead of heavy cream.
Nutrition (Approximate Values)
Calories : 198kcalCarbohydrates : 23gProtein : 9gFat : 8gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.01gCholesterol : 18mgSodium : 310mgPotassium : 462mgFiber : 11gSugar : 2gVitamin A : 594IUVitamin C : 8mgCalcium : 43mgIron : 3mg
Tried this recipe?Tag @vegehomecooking On Instagram