Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, masoor daal (red lentil). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Masoor daal (red lentil) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Masoor daal (red lentil) is something which I have loved my entire life.
Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer.
To get started with this particular recipe, we must prepare a few ingredients. You can have masoor daal (red lentil) using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Masoor daal (red lentil):
- Make ready 200 gram red lentil boiled
- Prepare 1/4 bottle gourd sliced
- Make ready 1 tsp nigella seeds
- Take 1 dry red chilli
- Prepare 1/2 tsp turmeric powder
- Make ready To taste salt and sugar
- Make ready As needed oil
Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Red lentil soup, also known as Masoor Daal, is a staple in most Indian households, with each family possessing a slight variation in how it's prepared. Jazzed up with turmeric, cumin and other spices and served with veggies and whole wheat bread (roti) or rice, daal is a fixture at every meal, packing a vegetarian protein punch as well as fibre and B vitamins. Masoor Dal Recipe (Indian Red Lentils) Masoor Dal is a classic, traditional Indian dish made with red lentils.
Steps to make Masoor daal (red lentil):
- Heat oil temper nigella seeds and red chilli
- Add gourd slices and saute
- Add salt and turmeric powder and cover
- As the gourd slices are soft add the boiled daal
- Bring it to boil adding sugar
- Serve it with rice
Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet. Lentils are nutritious and a great source of protein, fiber, B vitamins, iron and zinc. Red lentils are more Vata provoking than mung beans, harder to digest, and more drying. Traditional dals are heavily spiced and very thin. Thick lentil soups are generally too heavy for western digestive systems unaccustomed to legumes as a source of proteins.
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