Sabat Masoor Daal (Brown Lentils)
Recipe
Intro
I just lurrrrve daal! So quick and easy to make and so tasty. There are so many varieties of daal and so many different ways of cooking it. Daal is a wholesome and delicious meal full of goodness. High in fibre and protein and loved by everyone.
This is one my quick go to dishes to cook when I don’t have much time. I served it with boiled rice, salad & achaar (pickle). You can serve it with chapattis and parathas as well.
There are two parts to cooking this daal. The boiling part and the tarka part.
Prep Time
5 Min
Cook Time
30 Min
Serving
4-5
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What you need
- 1 cup Brown lentils washed and rinsed
- 1 bulb of garlic crushed
- 2 litres of water
- 1 tsp salt
- 1 tbs coriander powder
- 1 tbs cumin powder
- 1 tsp cumin seeds
- 1 tbs red chilli powder
- 1 tsp red chilli flakes
- 1 tsp turmeric powder
- 1 tbs garam masala
- 4-5 tbs oil
- 1 chicken cube
- 2-3 green chillies
- 200g unsalted butter
- Small bunch Chopped coriander
Getting it done
Boiling Process
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Step-1
In a pressure cooker add the lentils, water, turmeric, chilli powder, salt, cumin powder, coriander powder & chicken cube. Pressure for 10-15 mins from when the whistle starts blowing on the cooker.
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Step-2
Remove the lid after releasing the pressure and continue cooking on a medium heat. Using your wooden spoon mash some of the lentils by pressing them against the pot. This will help thicken your curry.
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Step-3
Keep this simmering on a low heat.
Tarka
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Step-1
In a seperate frying pan add the oil and butter and heat.
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Step-2
Add the crushed garlic, chilli flakes, green chillies and cumin seeds and fry for 1-2 mins on a high flame.
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Step-3
Add this to the lentils that you have boiled separately in the other pot.
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Step-4
Taste your seasoning add more salt if required.
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Step-5
Add chopped coriander and the garam masala & simmer on a low heat for 5 mins.
Tips
- You can cut down the green chillis if you want less heat.
- If you don’t have a pressure cooker then you can use a Deep cooking pot. Follow the same process as step one and cook until the water has reduced and the lentils have thickened and softened. This should take approx 25-30 mins.
- When you add the tarka to the lentils if you would like a runnier consistency, add 1/2 glass of water.
- You can add single cream to give a creamy texture to your daal.
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