Kali Masoor dal | Punjabi style MASUR MAKHANI

Kali Masoor ki Dal  (also known as black lentil) is a very tasty & healthy recipe. Todays dal is a twist to normal masoor dal by using a tomato onion gravy ,thereby enhancing your tastebuds.

Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal.  Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.

Health benefits:

·Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fibre. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal.
· Masoor contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, masoor also contain dietary fibre, Folate, vitamin B1, and minerals all with virtually no fat.
· Masoor, like other legumes, are rich in soluble fibre.They are a good source of potassium and iron.
 

Ingredients
 Black whole Masoor (sabut masoor daal /kale akha masoor) 1 bowl
 Onion 1 medium sized
 Tomatoes 2
 Ginger 1 inch
 Ginger Garlic paste 1 tsp
Cumin seeds (jeera) - 1 tsp
 Green chillies 2-3
Red chilli powder - 1 tsp
 Turmeric powder 1/4 tsp
 Cumin Coriander (dhane jeera) powder 1 tsp
 Salt as per taste
 Oil 2-3 tsp

 

Method :

 
  1.Rinse and soak masoor Dal  in water for 2-3 hours 

  2.Take a pressure cooker and put Dal along with salt and twice quantity water .
  3.Pressure cook it till 4 whistles .

 4.Saute chopped onions  in 1 tsp oil for 1 minute,next add ginger green chillies and saute it for few seconds ,add chopped  tomatoes & saute for another  minute.allow it to cool.
5.Next grind the ingredients in step 4 to a smooth paste in mixer.
6. In the meantime, take some oil in kadai or pan, add jeera when it splutters add ginger- garlic  paste & and saute it, Next add  red chilli powder,turmeric powder and cumin coriander powder and fry properly till oil separates out from mixture
7.Then add onion tomato,chilli ,ginger paste &salt in step 5 & fry for 2-3 minutes
 8.Now add masoor dal in the above mixture and  adjust the water according to the consistency you want (thick /thin).
 9.Either simmer it or close the lid and wait for two more whistles of cooker.Adjust the consistency and garnish it with coriander leaves
10.Serve with plain basmati  rice or chapati/ plain paratha.

Tip

1.  If you have forgot to soak black masoor dal, it can be still be cooked without soaking .In this case you have to take  presuure cook for 6-8 whistles.

2.You can use grated ginger & garlic instead of paste