Masoor (Red Lentil) Dal

This is a very quick version of “Sambar”. The vegetables used in this recipe are similar to the sambar recipe but the main difference is the use of Masoor Dal (Red Lentil) instead of Tooar Dal (Yellow Lentil). This is a refreshing change in place of your old recipe.

 

Equipment and Utensils

Small bowl

Pressure cooker

 

Ingredients

150 grams (1/2 cup) Masoor (Red Lentil)

150 grams (2 medium) Drumsticks threaded and cut into 2 inches pieces

100 grams (1 small) Carrot cut into 1 inch squares

50 grams (1/4 cup) Pumpkin cut into 1 inch squares

60 grams (1 small) Potato cut into 1 inch squares

90 grams (3 small) Brinjals each into 4 pieces lengthwise

1 tablespoon Sambar Masala

10-15 Curry Leaves

1 teaspoon Ginger & Garlic Paste

1 teaspoon Imli (Tamarind) Pulp

1 teaspoon Kashmiri Red Chilly Powder

¼ teaspoon Hing (Asafoetida Powder)

½ teaspoon Mustard Seeds

1 teaspoon Salt

1 tablespoon Vegetable Oil

350 ml Water

Directions

Take Masoor (Red Lentil) in a small bowl. Wash well and soak for 30 minutes.

Put oil in a pressure cooker and keep it on medium flame.

When oil is smoking hot, add mustard seeds, hing and curry leaves.

Now add all vegetables, dal, imli pulp, red chilly powder and sambar masala.

Add water and salt.

Now put lid of pressure cooker and increase the flame to high.

After 1 whistle, lower the flame and wait for 7 minutes.

There will be a nice aroma of dal when it is cooked.

After 7 minutes turn off the flame and dal is ready to serve.

Serve hot with roti or rice.

 

Preparation Time: 10 minutes

Soaking Time: 30 minutes

Cooking Time: 11 minutes

 

Number of Servings: 4

 

Nutritional Information

Total Calories: 865.75 Kcal

Fat: 17.48 gm

Protein: 50.9 gm

Carbohydrates: 132.9 gm

Folic acid: 12.8 ug

Fibre: 15.37 gm