|lasooni lal masoor|
Lal masoor or Red Lentil is a salmon pink colored dal which turns yellow when cooked. This dal takes short time to cook especially in a pressure cooker. Tempering of garlic and addition of yogurt gives it a unique flavor. Lasooni lal masoor is very easy to make and tastes good with both rice and roti.
Recipe of lasooni lal masoor
1 cup lal masoor dal (red lentils/ malka masoor/ dhuli masoor)
1 onion- chopped
4 garlic cloves- chopped finely
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
2 tbsp curd (yogurt) - beaten
A pinch of asafoetida (hing)
2 tsp ghee (clarified butter)
1. Soak lal masoor dal for 15 minutes, drain. Place dal with 2 1/2 cups of water, turmeric powder, salt, red chilli powder and onion in a pressure cooker. Let 2 whistles come. Simmer on low heat for 5 minutes.
2. Turn off the heat and let the pressure drop before removing the lid of the cooker.
3. Heat ghee in a pan and add cumin seeds and garlic. When they change color, add
asafoetida. Add this tempering (tadka, chhownk) to the boiled dal.
4. Add curd to the dal and mix well. Garnish with chopped coriander leaves and serve lasooni lal masoor dal hot.
Add the suggested quantity of yogurt for great taste as too much yogurt will spoil it.
|lal masoor (red lentils)|