Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, masoor dahl (red lentil curry) with rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Masoor tadka dal is a delicious Indian lentil curry made with red lentils. It's easy to make, flavorful, and healthy as well as naturally vegan and gluten free! Dal (also spelled dhal or daal) is one of the most versatile, healthy, filling, and delicious meals.
Masoor Dahl (Red Lentil Curry) with Rice is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Masoor Dahl (Red Lentil Curry) with Rice is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have masoor dahl (red lentil curry) with rice using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Masoor Dahl (Red Lentil Curry) with Rice:
- Prepare 1 cups lentils (red kind)
- Prepare 4 cups water
- Get 2 onion
- Get 2 tomato
- Take to taste Ginger root
- Get cloves Garlic to taste
- Take Ground cumin
- Get Ground garam masala
- Get Ground coriander
- Get Ground cardamom
- Prepare Chili powder
- Make ready Cayenne pepper
- Prepare Ground turmeric
- Take Salt
- Prepare Ghee or oil
- Take Fresh Coriander
- Take Ground cinnamon
- Take 1 cup rice
If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place. A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. Dal, or stewed lentils, is so ingrained in Pakistani and Indian culture that you'd be hard-pressed to find a pantry in the Indian Subcontinent without some variety of it.
Instructions to make Masoor Dahl (Red Lentil Curry) with Rice:
- Wash and rinse the rice. Then cook your rice per package directions and set aside. While rice is cooking wash and rinse your lentils then set aside
- Dice onion garlic ginger tomato and set aside
- In a bowl, proportion your spices to taste and set aside. I usually lead with turmeric and cumin as 11/2tsp ea followed by the rest at 1/4 to 1/2 tsp ea. You could just use a curry powder if you want. Proportion to taste. I used a curry powder (big pile on white cutting board) in the below photo along with some other spices. I did use a measuring spoon because it makes cool little piles)
- Heat ghee or oil in a pot then saute the onion until brown over medium high heat
- Add garlic and ginger to pot then saute for another 1 minutes or so
- Add diced tomato and saute for another 2 minutes or so
- Add spices and mix into the masala and let them cook for 1 minute or so
- Add lentils and mix until coated in spices
- Add water, start with 2 cups in and then bring to boil then turn heat down and simmer covered for 20 to 30 minutes. Make sure to check it and give it a stir every so often. Add additional water as needed to form your desired consistency. (Blury photo)
- Chop the coriander then add to the pot. Reserve some leaves to add to each serving. Below photo was taken before I added some coriander to my bowl
- You can do the same thing with chickpeas (channa dahl) just follow direction for preparing/cooking dried chickpeas or use canned version. I prefer the dried pulses.
- You can also omit the pulse and just add chicken and potato to make a chicken curry dish. I guess that is another receipe…lol
This recipe for masoor dal, or red split lentil curry, is my go-to dal. It's wholesome, satisfying, and simple to make. This recipe includes stovetop, Instant Pot, and pressure cooker instructions. Masoor dal translates as "red lentils" in Hindi. It comes out cozy and nuanced, with just the right amount of gentle flavoring.
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