Masoor ki Daal - with and without tomatoes
Beautifully balanced, creamy, comforting Masoor ki Daal that always always feels like a hug from your grandmother. A secret ingredient makes this daal extra special!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup Masoor Daal (red lentils)
- 1.5-2 tsp Salt
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 clove Crushed Garlic
- 1/3 cup diced onion
- 2 diced tomatoes for 4 tbsp of tomato paste for a rich tangy red ((optional))
- 1/2 cup chopped cilantro
- 3-4 Green Chilies (For optimum heat slice them thinly, for medium cut into halves and for less leave them whole.)
- Lemon Juice (according to taste )
- 1/4 cup neutral oil
- 3-4 dried whole red chilies
- 1 tsp cumin seeds
- 3-4 clove garlic - sliced
- 1/2 tsp Kalonji / Nigella Seeds ((optional))
- 1 sprig Curry Leaves
Instructions
- 1
Bring the daal to a boil with along with the, garlic, onion, and spices with 3-3.5 cups of water till tender. I recommend starting with 1 tsp of salt.
- 2
Add the tomato paste and whisk energetically or use an immersion blender to make a smoothish daal
- 3
Now turn off the heat and add the Cilantro, Green Chillies and Lemon Juice. Stir and adjust seasoning.
- 4
Heat oil in a small frying pan - you can use less if you prefer
- 5
Add the remaining ingredients, be careful!
- 6
When the garlic cloves turn a golden brown colour pour them over the daal. You can simmer on low for a minute or two at this point if you want.