Zaiqa

Khadi Masoor Ki Dal

Posted on March 26th, 2008 by Mona ©copyrighted in Canola Oil, Dals (Pulses & Legumes), Dill/Suvabhaji (fresh), Eid/Ramadhan/Iftaar, Fats and Oils/Tel, Ginger-Garlic paste, Hyderabadi special, Onion/Pyaaz, Quick fix meals, Red Chilli powder, Red Lentils/Masoor ki Dal, Salt/Namak, Spices & Seasonings/Masaale, Sunflower oil, Turmeric/Haldi, Vegetables/Tarkariyaan, Yellow Onion/Pyaaz | 18 Comments » 23,635 views

Khadi Masoor Ki Dal reminds me of those beautiful sunny and summery Indian breakfasts, that consisted of warm Parathas 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 Masoor Ki Dal, served along with Afghani Roti

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 and mint/pudina, or with finely chopped fresh dill/Suvabhaji. It tastes best along with chopped dill, but if unavailable you can also go by the cilantro and mint.

Khadi Masoor Ki Dal - Red Lentils curry
Serves – 4-6

Ingredients:

Split Red Lentils/Masoor Dal – 1 cup
Canola Oil/Sunflower Oil - 2 tbsp
Yellow Onion – 1, small sized, finely sliced
Ginger Garlic paste – 1 tsp
Tomatoes – 1, large, finely chopped
Red Chilli Powder – 2 tsp
Turmeric – 1/4 tsp
Salt – 1 tsp or to taste
Warm Water – 1 cup, to cook
Warm Water – 2 cups, to soak

for garnish:
Finely chopped Cilantro and Mint – 1 tbsp (or) Finely chopped Dill/Suvabhaji – 1 tbsp

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 color.
• During this time, drain the soaking dal and throw away the water.
• Lower the heat and add ginger garlic paste, fry for a minute. Add the chopped tomatoes, red chilli powder, turmeric and salt. Mix well. 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 and stir to mix gently if needed if the dal is still undone)
• Garnish it with fresh finely chopped dill(Suvabhaji) or fresh finely chopped cilantro and mint. Serve immediately.

Suggested Accompaniments: Mahekhalya or Andey Ka Khatta Salan or Baghare Baingan or Mirchi Ka Salan and Basmati Chawal, or Parathas..

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

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1. Amena Says:
   March 26th, 2008 at 11:30 am

   Hi ! Mona, first to comment ,lovely dish goes great with both rice and roti, a must have every week at my house!!

2. Nithu Says:
   March 26th, 2008 at 3:40 pm

   It’s simple and tasty dish. I have not tried with masoor dal.

3. Gloria Says:
   March 26th, 2008 at 5:54 pm

   Mona, nice dish, the lentils looks yummy!! Gloria

4. Seena Says:
   March 26th, 2008 at 9:48 pm

   Dal in any form , am ready to eat..Mona, pic looks so good, daals are cooked well but not mashed, when I cook masoor dal, it disappears..

5. Mona Says:
   March 26th, 2008 at 11:26 pm

   i love daals. and this one looks easy and yummy.

6. sia Says:
   March 27th, 2008 at 3:32 am

   thats such a easy breezy recipe mona loved it…

7. mummyjaan Says:
   March 27th, 2008 at 9:15 am

   Mona, you’ve cooked that so well. I can see that every grain is perfect. Good job! This is one of my faves too.

8. Kaykat Says:
   March 27th, 2008 at 3:52 pm

   Delicious. Dry masoor always has such a great flavour.

9. Laavanya Says:
   March 27th, 2008 at 4:30 pm

   Dhal looks delicious Mona.. so perfectly cooked too.. lovely pics.

10. syeda Says:
    March 28th, 2008 at 4:53 pm

    hey mona, the daal looks great! I love it with soya ,I love it with rice and bhendi ka khatta sherwa…yummy! thanx for adding me in your blog roll!

11. Lisa Says:
    March 31st, 2008 at 12:48 pm

    Definitely a classic! You can’t go wrong with this one.

12. Siri Says:
    March 31st, 2008 at 3:51 pm

    Lovely looking dal Mona..:) will try for sure.. bookmarked!

    Siri

13. Sukanya Says:
    April 1st, 2008 at 8:25 am

    This is a healthy dish….. looks great… nice recipe….

14. Madhuram Says:
    April 27th, 2008 at 7:32 pm

    Thanks for stopping by Mona.

    I would love to try this dal. It’s so simple.

15. Zaid Hydi Says:
    December 15th, 2009 at 12:42 pm

    I Love Khadi dal with Dahi ka khatta

16. Zaid Hydi Says:
    December 15th, 2009 at 12:54 pm

    Dahi ka khatta & Binis ki phalli Gosht one of the best curry combination

17. farah Says:
    September 29th, 2010 at 2:03 pm

    Asak Mona, if u hve time kindly post andey ka khatta salan which u mentiond above. id didn’t find in recipe index though..i did try ur few other katta salan which u mentioned in ur previous posts suchas ladyfinger, arvi ones…n they were really comforting.thx

    Farah, your request is duly noted.

18. Ayesha Jameel Says:
    March 2nd, 2011 at 11:44 am

    lovely blog ! wonderful recipes …. i’m a hyderabadi too
    you could also visit my blog if you want http://kitchensojourn.blogspot.com/ , I would be extremely happy if you follow it

    Ayesha, Glad you let me know. Will definitely visit your blog. Jazakallahu Khair for the appreciation.

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