Whole Masoor Dal

Ingredients:

Whole brown masoor/lentils - 60 gm (Leached)

Tomato chopped – 50g

Onion – 1 medium finely chopped

Ginger Garlic Paste- 1 tsp

Turmeric powder – 1/4th tsp

Red Chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Kasturi Methi – ½ tsp

Salt-1/4tsp or as per dietician’s advice

Oil – 2 tbsp

Jeera -1/4th tsp

NutrientsCalories: 78 Kcal
Protein: 3.75 gm
Sodium: 56.2 mg
Potassium: 170.7 mg
Phosphorus: 48.1 mg
Note: Potassium content will be lower as we will be leaching the lentils in this recipe

Soak the whole lentils in warm water for one hour, discard the water and pressure cook for two whistles. These lentils cook fast, hence ensure that they are not overcooked.
In a kadhai, add oil and once heated, add jeera, chopped onions, ginger garlic paste and fry till onion is pale in colour.
Add finely chopped tomatoes, turmeric powder, red chilli powder, and coriander powder, salt and mix well. Cook for 5-6 minutes.
Add the cooked lentils to the kadhai and mix well. Add water according to your desired consistency and let it simmer for 5 minutes.
Finally add garam masala powder, kasturi methi, give it a stir and serve hot with chapathi/parthas/rice.