Easy Whole Masoor Dal Recipe – Brown Lentils

A week is never empty from any type of daal/lentils. Dal/Lentil is very nutritious and proteinases food. In the world of dals/lentils, my personal favorite is whole masoor dal. The texture and spice of whole masoor dal is very much soothing and delicious. Whole masoor dal due to its unique taste is made in every home at least once a week and when served with, the certain specific things, the taste of whole masoor daal is elevated upto a greater extent.

East to Cook Whole Masoor Dal Recipe

Origin

Biologically whole masoor dal is called “Lens Culinasis”. It is originated from Egypt, the masoor dal is derived from massi in egyptian language. It was first found in Egypt and gradually became famous is asia or south asia specifically. The whole masoor daal find special place in southasian, middle eastern and Mediterranean cuisines.    

How to Make Whole Masoor Dal

So, this special cuisine which holds its importance in nearly every home can be easily cooked by the following process.

Ingredients:

• 250gm whole masoor dal
• 125gm oil
• 1 large size tomato
• 1 medium size onion
• 6 pcs of garlic
• 1 small piece of ginger
• 3 green chili
• 1 chicken cube (Kinor chicken cube to elevate the taste of whole masoor dal)
• 1.5 tbs red chili
• 1 tbs salt
• Half tbs cumin (Zeera)
• Half tbs turmeric (Haldi)
• Half tbs mix masala (It contains coriander, cinnamon and cumin powder)

Cooking Process:

1. Firstly, place the whole masoor dal in very hot boiled water for one hour so that it softens and can easily be made.
2. Secondly, take a cooking pan, place it over stove, add 125 gm of oil and heat it over high flame. Once the oil is perfectly heated, add given amount of onion. We leave onion on normal range of flame for about five minutes to let them attain their nearly brown color.
3. We take the mentioned pieces of garlic and ginger and make their paste using mortar and pestle.
4. When the onions are light brown, we add up the paste of garlic and ginger and we also let them attain their brownish color and aroma that last for nearly five minutes.
5. Now add up the given amount of tomato, make sure to slice the tomato in quite small pieces.
6. After adding tomatoes in cooking pan, add up all the mentioned spices and mix all of them well.
7. Now, take a half glass of water and add up little by little in the ingredients. Mix it well and keep adding until the half glass is finished. Remember not to pour all of the water at the same time as we need a viscous fluid of spices for whole masoor daal.
8. Keep on mixing in order for tomato pieces to fully immerse in spices and form a viscous fluid. 
9. Once the fluid of spices if formed, add up the give amount of whole masoor daal and mix it up with gentle hands.
10. Keep in mind to not broil the whole masoor daal in oil and just mix the whole masoor daal for 2 minutes in viscous masala to equalize the spice in whole masoor daal.
11. Now, add 2 glass of water in it to make a good amount of gravy.
12. Put a lid over the cooking pan and keep the flame medium and let the whole massor daal be cooked for about 10 minutes.
13. After 10 minutes, add the chicken cube and decrease the flame even more and leave it for about more 10 minutes to dissolve which leaves a mesmerizing taste.
14. Now your tasty whole masoor dal is ready. Put it in a bowl and serve and enjoy it with your family.

Health Benefits

The whole masoor dal has highly nutritional value as it is a rich source of protein, fibers, minerals and also have low fat content. Whole masoor daal is beneficial for skin, as it keeps skin moisturized and healthy due to presence of infinite vitamins.

Serving suggestions

The whole masoor dal can be served with roti or a paratha which is common in south Asian countries. It can also be served with white rice which together is an oblivious combination with mesmerizing taste.

Storage Instructions

If you have left over you don’t have to worry about that. You can store the whole massor dal by keeping it in airtight container and place in refrigerator for later uses. It’s better to keep the whole masoor dal in refrigerator for about 3 days only. When you want to reuse the remaining whole masoor daal, just put it on a light flame and cover it for a while to steam. The whole masoor dal would taste that same as it tasted before.

Recipe