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
- Portion size: 4
- Serving size: 1
Nutrients
- Calories: 78 Kcal
- Protein : 3.75 gm
- Sodium: 56.2 mg
- Potassium: 170.7 mg
- Phosphrous: 48.1 mg
- Note: Potassium content will be lower as we will be leaching the lentils in this recipe
Procedure:
- 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.