MASOOR MAKHNI/ BUTTERY MASOOR DAL /SABUT MASOOR DAL TADKA

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MASOOR MAKHNI/ BUTTERY MASOOR DAL /SABUT MASOOR DAL WITH A SPECIAL TADKA /साबुत मसूर तड़का

Sabut masoor dal might not attract you too much because of its unusual colour, but if you take a bite of this simple dal with roti or rice you feel it has a different earthy flavour and you go on to like this gradually bite after bite. This is the whole daal which is with the skin and all the whole daals are healthier versions. The whole daals are a vital source of proteins and dietary fibres

A very special tadka of lachha pyaz and adrak(onion and ginger Julians) which are slow-cooked in butter make this rustic dal very special. This khada onion masala tadka is purely Dhaba style which enhances it’s flavour and makes its place among your favourite dals/lentil preparations. and above all, I have cooked this dal with each grain separate (khili khili) consistency yet cooked perfectly. Let’s start cooking 👨‍🍳the tasty Masoor Makhni daal

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Prep time – 20 min
Cook time – 20 min
Course – Main
Cuisine – Delhi, UP, Punjab
Author – Bharti Dhawan

INGREDIENTS FOR MASOOR DAL

•  Sabut masoor/While masoor dal – 1 cup
•  Water – 3 cups
•  Salt – 1+1/2 tsp
•  Haldi/turmeric powder – 1/2 tsp

INGREDIENTS FOR TADKA/TEMPERING

•  Cooking oil – 1 tsp
•  Butter – 1tsp
•  Thinly sliced onions – 1/2 cup
•  Thinly sliced ginger – 1 tsp
•  Thinly sliced garlic – 1 tsp
•  Jeera/cumin – 1 tsp
•  Red chilly powder – 1 tsp
•  Coriander powder – 1 tsp
•  Garam masala powder – 1 tsp

INGREDIENTS FOR GARNISH
•  Coriander leaves – 1 tbsp
•  Butter – 1 tsp

HOW TO MAKE MASOOR MAKHNI DAL

1- Firstly, rinse dal 2 times and soak for 20 minutes. Now take a pressure cooker and add dal, water, salt and haldi powder. Close the lid and cook dal for 10 munutes or till 4 whistles come

2- Dal should not be mushy. If it is undercooked, transfer to the open vessel to boil to the perfection (this should not be mushy but khili khili/each grain seperate)

HOW TO GIVE THE TADKA/TEMPERING

1- Take a tadka pan and heat both oil and butter. Add cumin seeds and allow to pop up

2- Next, add sliced onions, ginger and garlic. Cook them until the onions get light brown colour

3- Add all the powdered spices written under ‘INGREDIENTS FOR TADKA’ and cook for a few seconds

  • Add little more butter for extra taste and richness. (This is optional and to your choice)

4- Pour the tadka over cooked dal and mix. Garnish the Sabut Masoor Dal with coriander leaves and some butter

5-  Serve the tasty Masoor makhni with roti or rice

RELATED RECIPES
RAJASTHANI PANCHMEL DAL

MOONG SABUT WITH NUTS TADKA

SMOKY DAL MAKHNI/ DHUNGAR VALI MAH RAJMA DAL