Red lentils "Masurdal" for every day
Votes: 7
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 237, total fat 5 G., saturated fats G., proteins 14 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 237, total fat 5 G., saturated fats G., proteins 14 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Red lentils "Masurdal" for every day - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lentil Dal:
- 1 cup red lentils Masurdal (sort through to remove stones)
- 2 tbsp of water
- 1 diced onion
- 4 cloves of garlic, thinly sliced
- 1 piece ginger (1.5 cm), peeled and finely chopped
- 2 medium sized tomatoes, diced
- 1 serrano chili pepper, halved (optional)
Calcined oil (bagaar):
- 1/2 teaspoon cumin seeds
- 1/2 tsp black mustard seeds
- 1/2 heaped teaspoon turmeric powder
- 1/2 tsp bafaat masala spice mix (a dried spice mix of chili peppers, coriander seeds, cumin seeds, mustard seeds, ground black pepper, turmeric, cinnamon, and cloves)
- 1 tbsp. vegetable oil
- A handful of chopped fresh coriander leaves
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Recipes with similar ingredients: lentils, serrano pepper, onions, garlic, ginger root, tomatoes, cumin, mustard seed, turmeric, garam masala, cinnamon, carnation, cilantro
Cooking the dish according to the recipe:
- Place the lentils in a sieve and rinse under running water. Transfer them to a bowl, cover with water, and let sit for 30 minutes. Strain.
- In a medium saucepan, combine 2 cups of water, onion, garlic, ginger, tomatoes, chili pepper (if using), and lentils. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
Don't add salt, or the lentils will become tough and take longer to cook. Reduce heat, cover, and simmer until the lentils are tender, almost translucent, and almost cooked through, about 30-40 minutes. - Stir the lentils to release the natural starch and mash until the mixture thickens. Add salt to taste.
Calcined oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Make sure all ingredients are ready, as the cooking process is very quick!
In a small frying pan, heat a tablespoon of vegetable oil over medium-high heat. When the oil shimmers, add the seeds and cover the pan immediately, as otherwise, the seeds and oil will splatter! Add the powdered spices. They should sizzle and foam slightly—this will color the oil, which is exactly what we want. Be careful not to let them burn. The mixture should heat for about 30 seconds, no more.
Pour the oil mixture over the lentils. Stand back to avoid getting burned when the mixture splashes. Stir. Transfer the lentils to a serving platter and sprinkle with cilantro.
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