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
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
Finely chopped Cilantro and Mint – 1 tbsp (or) Finely chopped Dill/Suvabhaji – 1 tbsp
Khadi Masoor Ki Dal – Dry Red Lentils
- 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.