Besan Masoor Dal Recipe: We all eat pulses, rice, vegetables and salad in our daily meals. Among pulses, pulses like arhar, moong, tur, urad, lentils, gram etc. are also eaten. But after eating these pulses, sometimes I feel like eating something new and tasty. But pulses are very important for your body. So today we are going to tell you one such recipe, in which you will get protein from pulses and it will also be tasty in taste. So let’s know its recipe.
Material :
Peeled masoor dal – 1 cup, gram flour – 1 tablespoon, ginger-green chilli paste – 1 tablespoon, oil – 2 tablespoons, ghee – 2 tablespoons, salt – as per taste, tomato – 1 big size (pureed hua), cumin – 1 tsp, turmeric powder – 1 tsp, coriander powder – 1 tsp, red chilli powder – 1/4 tsp, bay leaf – 1, cinnamon – 1 small piece, cloves – 2, whole red chilli – 1, Big cardamom – 1, Curd – 2 tablespoons, Kasuri fenugreek – 1 teaspoon, Coriander leaves – 1/4 cup chopped.
Method :
, Soak the lentils for 20 minutes before cooking.
, Heat oil in the cooker, add bay leaves, cloves, cardamom, cinnamon, whole red chilli and cumin seeds and fry.
, After this, add ginger-green chilli paste and fry till aroma comes out.
, Then add gram flour in it and fry on low flame.
, After frying gram flour, add tomato puree.
, Now add the remaining spices as well as salt. Cook the spices until they leave oil.
, Take out the lentils from water and mix them with spices. Fry on low flame for one to two minutes.
, Add curd with kasoori methi. Mix everything well.
, Then add three cups of water, a little ghee and green coriander and close the cooker.
, Wait for four to five whistles on medium flame.
, Let the pressure of the cooker release on its own. If the dal seems thick, add some water to it.
, Add some more ghee on top and serve with roti or rice.
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FIRST PUBLISHED: April 15, 2024, 14:49 IST
