Masoor Dal

Masoor Dal is another Dal variety, which gets cooked so fast and it tastes great when made as dal. I tried this Masoor dal, starting off with simple south indian dal recipe using tomatoes and green chillies. it can also be cooked adding garam masala to it. there is also a recipe for masoor dal briyani, which i got to try soon.

The colour of the dal is in peech or pink and orange mixed colour. but when cooked it just looked like our normal split yellow moong dal.

Ingredients:

 Tomato                                                                                           1

 Green Chilli's                                                                    2 slitted vertically

 Mustard                                                                                      1/2 spoon

 Masoor Dal                                         1/4 cup(pressure cooked and mashed)

 Garlic                                                                                  2 cloves(sliced)

 Curry leaves                                                                                       8

 Corriander leaves                                                                         to garnish

 Lemon juice                                                                                 2 spoons

 Turmeric powder                                                                             a pinch


Method:

Cook the Masoor dal upto 4 whistles in the pressure cooker. then in a kadai, leave two spoons of oil, when it gets heated, add mustard seeds, when it crack's, add the Garlic slices,curry leaves and the slitted green chilli's, saute them and add the tomato slices and fry them. Now add salt, turmeric powder, a pinch and mix. add the mashed masoor dal to it and add enough water for the consistency you may require. garnish it with corriander leaves. Add the lemon juice before serving.

It goes well with chapathi and Hot Rice.

 

It tasted pretty perfect. My hubby liked it a lot..


 can anyone tell me...is this healthy taking on daily basis? and why are we not using this masoor dal so much like our other tuvar and moong dal?