Khadi Masoor Ki Dal reminds me of the hot, sunny, and summery Indian breakfasts, with warm Ghee ke Parathe and Khadi Masoor ki Dal. My Aunt-Mami used to prepare the best Khadi Dal. I always used to request some of it whenever i would go to visit her.
Khadi Dal is one very easy side dish that goes well along with Mirchi Ka Salan or Mahekhalya or Andey Ka Khatta Salan, Baghare Baingan and Basmati Chawal for a meal, or just with Parathas for a breakfast or brunch. This recipe is so quick to prepare that it is one of the very first dishes one learns when he/she starts to experiment in kitchen discovering their culinary skills.
You can garnish it with finely chopped cilantro/dhaniya or with finely chopped fresh Dillweed/Suvabhaji. It tastes best along with chopped Dillweed, but if unavailable you can also go by the cilantro.
Serves – 4-6
Khadi Masoor Ki Dal - Red Lentils curry
Ingredients:
- Split Red Lentils/Masoor Dal – 1 cup
- Canola Oil/Sunflower Oil - 2 tbsp
- Yellow Onion – 1, large, finely sliced
- Ginger Garlic paste – 1 tsp
- Red Chilli Powder – 1 1/2 tsp
- Turmeric – 1/3 tsp
- Salt – 1 1/3 tsp or to taste
- Warm Water – 1 cup, to cook
- Warm Water – 2 cups, to soak
Khadi Masoor Ki Dal – Dry Red Lentils
Method:
- Wash the lentils well in a strainer till water runs clean and soak them in a bowl of warm water-to soak for about 30 minutes.
- Meanwhile in a pan on medium high heat, pour in oil and as soon it warms up add the sliced onions and stir fry them till they are golden brown in colour.
- During this time, drain the soaking dal and throw away the water.
- Lower the heat and add ginger garlic paste, red chilli powder, turmeric and salt. Also add the drained dal and mix it well with a spoon. Pour in the warm water to cook and give it a stir. Cover the lid of the pan and let it cook on medium heat till a nice steam has formed inside. Keep an eye on it as soon as the dal is done remove it from heat (You can add a few drops of water if needed if the dal is still undone)
- Garnish it with fresh Indian Dill leaves (Soya) or fresh finely chopped coriander leaves. Serve immediately.
Suggested Accompaniments: Mahekhalya or Andey Ka Khatta Salan or Baghare Baingan or Mirchi Ka Salan and Basmati Chawal, or Parathas..
Luv,
Mona
