Whole Masoor Dal, Sabut Masoor Dal, How To Make Whole Masoor Dal
by Tarla Dalal
Added to 103 cookbooks
This recipe has been viewed 96858 times
Using whole masoor instead of the dal helps retain more fibre you your food. This protein and fibre-rich dal also features a spiky spice paste, which makes it very attractive to the desi palate!
The whole masoor dal is ideal for those with high cholesterol as the fibre in the dal binds the cholesterol and eliminates it from the body. In all a good choice in terms of flavour and nutrition.
Serve this dal with rice, but it pairs of well rotis and parathas too.
- Combine the masoor, shallots and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes.
- Add the tomatoes, cooked masoor mixture, salt and i cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Garnish with coriander and serve hot with brown rice.
Nutrient values (Abbrv) per serving
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