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Masoor Masala


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Masoor, a very nutritious lentil, is also very pleasing to the palate. Cooked in well-chosen spices, this subzi is not only tasty but also brims with protein, iron and folic acid. It goes well with cooked rice. Soaking Masoor dal overnight not only reduces the Cooking Time but also makes it easily digestible.

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Preparation Time: 
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Makes 4 serving
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Ingredients

Method
  1. Wash and drain the masoor dal. Keep aside
  2. Add 1 cup of water and salt to the dal and pressure cook it for 1 whistle. Keep aside.
  3. Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds, bayleaf and onions and roast on a slow flame while stirring continuously till it turns golden brown in colour.
  4. Add the tomatoes and cook while continuing to stir for 5 to 7 minutes or till done.
  5. Add ginger-garlic paste, turmeric powder, chilli powder, garam masala, salt and masoor dal with the water and mix well.
  6. Simmer on a slow flame for 5 to 6 minutes.
  7. Serve hot garnished with coriander.
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