Masoor Daal Varan

While normally Toor Daal(Split Pigeon Peas) are used to prepare daal everyday in most Indian households, in this daal we use Masoor Daal(Red Lentils), giving our daal a twist. Do try this daal with steaming hot rice and generous load of ghee(clarified butter)!

Ingredients –

  • Masoor Daal(Red Lentils) – 1 bowl
  • Garlic petals – cut into pieces – 4 nos.
  • Green Chillies – 2 – cut into pieces
  • Curry Leaves(Kadipatta) – 4 to 5 nos.
  • Piece of Jaggery – As per requirement.
  • Fresh grated Coconut – for garnishing
  • Finely cut Coriander – for garnishing
  • Turmeric powder(Haldi) – Half tsp
  • Kokum(Aamsul) – 2 nos.
  • Mustard seeds(Mohri) – Half tsp
  • Pinch of Asafoetida
  • Red Chilly powder – 1 tsp
  • Salt as per taste
  • Medium sized Tomato – cut into small pieces

Preparation –

  • Cook the Masoor daal(Red Lentils) in the pressure cooker – for 3 whistles. Mash the cooked daal using a hand blender.
  • Heat less than 1 tablespoon oil in a pan
  • Once the oil is lukewarm, add the pinch of Asafoetida. Never add Asafoetida in very hot oil.
  • After about 10-15 seconds, add mustard seeds and garlic pieces and wait till they start splattering.
  • Add Curry leaves and Green Chilly pieces and saute slightly.
  • Add Turmeric powder, Red Chilly powder and Tomato pieces
  • Saute the same well
  • Add the mashed daal to the pan.
  • Add about 1 to 1.5 bowls of water.
  • Add the piece of Jaggery
  • Add the Kokum(Aamsul)
  • Add Salt as per taste and mix
  • Let the daal boil
  • Once the Jaggery melts, garnish with fresh grated Coconut and Coriander.
  • Mix and move to the serving bowl.
  • Enjoy hot with hot rice and a generous topping of pure ghee!

Click the below link for detailed Video Recipe –

Thank you!

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