19 Jul Daal Masar/Lentils
Daal Masar/Lentils
When my plate is low, I am a good person.
Daal Masar/Lentils
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.
Ingredients
- 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
Directions
For the Daal Masar
STEP 1
Soak daal masar overnight or for two hours at least before cooking.
STEP 2
Combine the Daal/Lentils and water in a large pan (or pressure cooker).
STEP 3
Now add onion, red chili powder and turmeric and pressure cook for 13 minutes.
STEP 4
Remove from heat and wait till the whistle stops and open the pressure cooker carefully and add salt.
For Tarka
STEP 1
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.
STEP 2
In the end, add cumin seeds and count till 5 and stir to combine and turn off the heat.
STEP 3
Now, add this tarka into the cooked daal and add salt and mix and simmer over a low heat it for 3 minutes.
STEP 4
Garnish with fresh coriander and ginger and serve hot with white rice, flat bread or nan.
Notes
- Daal can be cooked in a pan and adjust the quantity of water as required.
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