19 Jul Daal Masar/Lentils
When my plate is low, I am a good person.
Daal/Lentils is always a good source of protein, as well as fiber, and contains Vitamin C. Despite it’s hearty fiber content, Daal is not high in calories as you might think; in fact, you don’t even need to count the food’s nutrients for it to be a good source of those, such as Vitamin B, Vitamin c, copper and zinc.
However, Daal/Lentils or curry (boiled) can be a bit dense in calories–it can be over 6 grams per serving–although 1 cup cooked low-sodium cooked Daal/Lentils can be less than 1 gram per serving. Make sure to eat a little bit of raw Daal/Lentils or curry every time you eat a meal to burn off it’s calories.
- 1 cup masar Daal/Lentils
- 1/4 cup oil
- 1 onion
- 1 tsp red chili powder
- 1 tsp turmeric
- 3 cloves of garlic, sliced
- 1 tsp cumin seeds
- 2 green chilies
- 1 tbsp fresh coriander, chopped
- 1 tsp salt
For the Daal Masar
Soak daal masar overnight or for two hours at least before cooking.
Combine the Daal/Lentils and water in a large pan (or pressure cooker).
Now add onion, red chili powder and turmeric and pressure cook for 13 minutes.
Remove from heat and wait till the whistle stops and open the pressure cooker carefully and add salt.
In the mean while, add oil in another pan and add sliced cloves of garlic and green chilies and cook until soft and garlic changes its color.
In the end, add cumin seeds and count till 5 and stir to combine and turn off the heat.
Now, add this tarka into the cooked daal and add salt and mix and simmer over a low heat it for 3 minutes.
Garnish with fresh coriander and ginger and serve hot with white rice, flat bread or nan.
- Daal can be cooked in a pan and adjust the quantity of water as required.
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