Recipe
Balti Masoor Dal
2 years ago
Masoor dal is one of the most used lentils in Indian households. This red lentil recipe is an abundant source of dietary fiber and low on the glycaemic index, making it an ideal addition to the diabetic’s meal plan. Masoor dal is an important ingredient in Ayurveda and many ayurvedic medicines formulations.
Nutritional Advantages of Balti Masoor Dal
- Excellent source of vital vitamins like A, E, C, B6, B2, and folic acid are resources of immense health benefits.
- Rich treasure of nutrients like protein, antioxidants, iron, calcium, dietary fibre, zinc and magnesium.
- It is also a rich source of potassium, which acts as a vasodilator and controls blood pressure.
- Improves Gut Health, Strengthens Bones and Good Eyesight.
- Promotes Anti-aging benefits for healthy glowing skin.
Region: North India
Nature: Dal/Lentil
Cuisine: Indian
Prep Time: 30 min
Cook Time: 25 min
Total Time: 55 min
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Masoor Dal |
250 gms |
Water (Approx.) |
400 ml |
Salt |
To taste |
Red Chili Powder |
½ tsp |
Turmeric |
½ tsp |
Peeled Garlic |
6-8 cloves |
Medium Chopped Tomatoes |
2 nos |
Ghee/Oil |
4 tbsp |
Sliced Green Chilies |
1-2 no |
Dry Red Chili |
3-4 no |
Chopped Cilantro |
for garnish |
Ginger Julienne |
1 tbsp |
Garam Masala |
½ tsp |
Main Methods:
Wash the mMasoor Dal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water.
Put the Dal into a kadhai or saucepan and add just enough water to cover the Dal.
Add the salt, chile powder, turmeric, 3-4 whole garlic cloves, and tomatoes.
Covered the dal and Bring to a boil, then simmer, until Dal is cooked but not messy.
In a small frying pan, heat the ghee or oil and add the remaining chopped garlic slices and dry red chili.
Once they start to sizzle and turn slightly brown, remove them from the heat.
Pour onto the Dal in the karahi, but do not stir.
Garnish with fresh chile slices, ginger julienne and coriander and garam masala. Do not stir.
The beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a silky look and Serve with chapatti, naan, or rice.
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