28 Sep Moong Masoor Dal|Dal Fry
Moong Masoor Dal|Dal Fry
Cooking is fun! As a mother, it is also challenging to be a cookbook writer because you cannot eat out often. Because of this, I have to cook fresh foods.
Moong Masoor Dal|Dal Fry
Dinner is the most important meal of the day for everyone. Because, I find it difficult to prepare a huge feast for everyone every night, I love to make a pasta dish.
So, when I have been struggling to get everything done and no single ingredient was working, it usually inspired me to be#creative. Making Daal/lentil curry seemed like a fun and delicious alternative. Now I also know that lentils are a complete meal and I can use whatever type of sauce and pasta.
HOW TO MAKE THIS RECIPE
I start with 1 cup of cooked lentils, drained. I don’t bother to rinse them at this point because they are already cleaned with a rinse-off process. I only want them to be very dry, but NOT too dry because that will make them turn a very dark color. They are also great for when you have leftove steak or chicken, that are as high in fat as they come.
I take the dried lentils, add a little salt, red chilies, turmeric and heat it up. I don’t use more than 1 and 1/2 cups of water to boil. You can start adding 1/2 a teaspoon of salt to taste and squeeze of lemon. The lenytils actually taste like they are slightly a bit overcooked, this is a great way to make a super quick dish without adding any extra flavor or other fat or oil.
I then remove the cooked lentils from the oven and heat oil in another pan for a little tempering for a little bit taste. I don’t use more than 1/4 cup of oil and 4 to 5 tablespoons of butter. This will help maintain the moisture in the lentils.
Once I put some cloves of garlic and cumin seeds and black seed for the tempering, I then pour over the cooked lentils and have soaked for about half an hour.
Once the lentils have soaked for about half an hour, I add a cup of dried rice and boil for another 5 to 10 minutes.
When they are ready, they are only about 85% done, If I like they can also be completely cooked. I don’t want them to look quite done, it does not look great if I am the only person eating the dinner, they should still be with the seeds sticking out of them.
Since I know I have a lot left to cook, I do it in batches and add my rice and the lentils separately. This can last in the fridge for a few days the fridge.
After that you can use any pasta that you feel like making, and use some sauce of your choice. This recipe is very adaptable, you can add a little extra pasta water to give your pasta more bite. And if you are feeling lazy, you can always use last night’s leftover meat. It is a great meal and kid-friendly too!
If you want to make lentils a regular part of your diet, then don’t miss to check the following recipes on my blog:
You can find more recipes like this on my website, www.cookingwithhuma.com.
- 1 cup lentils(moong and masoor)
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 onion, sliced
- 1/4 cup oil
- 3 cloves of garlic, sliced
- 1 tsp cumin seeds
- 1/4 tsp black seed
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh ginger, sliced
Mix both the lentils, wash and put in the pan along with water, salt, red chili powder and turmeric and onion. Cook on a medium heat for 20 minutes and remove from heat and set aside.
In the meanwhile, heat oil in a frying pan and heat over a medium heat. Now add the sliced garlic and saute for one minute.
Now, add the cumin seeds and black seed and count to 5 and add this tarka/tempering over the cooked lentils and cover the pan for 10 minutes.
Garnish with chopped coriander and ginger and serve with boiled rice or roti/flat bread and enjoy!
Calories: 231kcal | Carbohydrates: 36g | Protein : 13g | Fat: 5g |Saturated Fat : 2mg | Cholestrol : 10 mg | Sodium: 104 mg | Potassium : 32mg | Fiber :11g | Sugar; 4g | Vitamin C: 12mg | Calcium: 43 mg | Vitamin A: 448IU | Iron: 3mg
Tried this recipe?
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