Moong Masoor Dal / Healthy Lentil Soup

This is the lightest daal. Split skinless yellow and red pulses tempered with a little onion tomato gravy makes it very delicious and tasty. Its very nutritious and light and is very soothing especially when you had heavy food. Here I am sharing recipe with pictures..



Ingredients:

Split Skinless Yellow Pulses / Dhuli Moong Dal - 1/2 cup
Split Skinless Red Pulses / dhuli Masoor Dal - 1/2 cup
Turmeric Powder - 1/2 tbs
Salt to taste
Red Gravy - 2 tbs
Green chilly - 1 chopped
Garlic - 2-3 cloves chopped
Cumin seeds - 1/2 tbs
Coriander leaves - 2 tbs chopped
Desi ghee - 1 tbs ( For tempering)

Method:

Mix both the pulses and boil in 4 cups of water adding turmeric powder and salt. Boil in a pressure cooker till 2 whistles only. it boils very fast.



In a pan, heat desi ghee, add cumin seeds, chopped green chiilies and garlic. As it turns light brownish add 2 tbs of red gravy and saute for a minute.



Add this tadka to boiled dal. Mix.



If you think dal is thick for you then add some water and give a boil. else garnish with chopped coriander leaves.

Serve with rice or simple chapatis and enjoy the simple taste of pulses.

Hope you liked it...



Masala Masoor Daal

Masoor Daal or Red Lentils is a common lentil of India. It can be prepared in various ways. Here I am sharing the recipes of Masala Masoor Daal with recipes ...

Ingredients:

Masoor dal - 100 gms
Red gravy masala - 4 big tbs
Green Chilly - 2 chopped
Garlic - 4 cloves chopped
Pure Ghee - 2 tbs
Cumin - 1 small tbs
Turmeric powder - 1tbs
Coriander Powder - 1/2 tbs
Red Chilly Powder - 1/2 tbs
Garam Masala Powder - 1/2 tbs
Water - 4cups
Salt to taste
Chopped coriander for garnishing



Method:

Soak lentils for about 1 hr.



In a Pressure cooker add soaked lentils, 4 cups water, 1tbs turmeric powder, Salt to taste and pressure cook for 10 minutes ( approx. 6 whistles on high flame then reduce the flame for sometime).



On another side in a pan heat pure ghee and add cumin. As it splutters add chopped garlic and green chilly. Saute for a minute and add 4 tbs of red gravy masala.  Add turmeric, coriander, red chilly and garam masala powder and mix for a minute.



Once the lentils are boiled, add this gravy masala in it and mix.  Put on the flame and let it boil again for 5 minutes. If it is thick add more water as per your liking.



Masala Masoor Daal is ready. Garnish with chopped coriander leaves and serve with rice, chapati or paranthas.



Hope you liked it...