Beans
and Pulses are naturally low in fat, high in fiber and rich in protein. Lentils are one of the best
sources for iron, protein,
folic acid and zinc.
Brown
lentils are simply whole red lentils. But it will take to cook longer time.
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| Brown Lentils |
Cuisine: North
Indian
Prep Time: 10 Mins
Cook Time: 25 Mins
Serves: 4
Ingredients
Whole Brown Lentils 1
cup, washed
Water 2 – 2 ½ cups
Grated Ginger 1 Tablespoon
Chopped Tomatoes 1 Cup
Beaten curd 2 Tablespoons
Chopped Coriander 2 Tablespoons for decoration
Salt To
Taste
Masala Powders:
Turmeric Powder 1 Teaspoon
Red Chili Powder 1/2 Teaspoon
Coriander Powder 1 Teaspoon
Chole Masala Powder ½ Teaspoon
Amchur/Mango Powder ½ Teaspoon
Hing Powder ¼ Teaspoon
For Seasoning:
Ghee 2
Tablespoon
Cumin Seeds ½ Teaspoon
Method
- Wash and soak the dhal for 10 minutes. Pressure cook for 3 whistles. Keep aside.
- Heat the pan, add oil/Ghee add cumin seeds , let it splutter.,
- Then add the chopped tomatoes, grated ginger .
- Add all masala powders expect Chenna masala powder, mix well and sauté for a minute .
- Cook until tomato gets mashed and oil floats on top, add cooked dal.
- Add enough water to cover the dal and bring it to boil. Add salt and beaten curd .
- Cook it in low flame (depending on how mushy you would like your dal to be, but make sure your Masoor holds shape and does not become beaten).
- Bring it to a boil, now add Chenna masala and simmer for 5 minutes in slow flame. Off flame and let the dal sit for 5-10 minutes before serving.
- Now dhal is ready to serve. Garnish the dhal with chopped coriander leaves.
- Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stir fry.
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| Brown Lentils Masala |
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