Legumes are a very important part of our meals. In my family, I have seen my mom cook dal for every meal. Be it an accompaniment for paratha, roti or rice, dal is always there. Among the all types of legumes found in the market, the one that is very popular in my family is the masyr dal, that too it is cooked in a very simple but special way. It tastes so good.
Masur dal is a lentil which is also a part of the legume family. Lentils have a very high percentage of proteins, and also essential amino acids like isoleucine and lysine. But, they lack in the other two essential amino acids, viz., methionine and cystine. Iron which is an important source of nutrition is present in high quantities in lentils and is adviced for pregnant ladies, adolescents or those who suffere from iron deficiency.
Red lentil (Masur dal): 1 small bowl
Onion (Peyaj): 1 small, finely chopped
Green chili (Kancha Lanka) : 1 or 2, chopped
Turmeric powder (Halud guro): ¼ teaspoon
Mustard oil (Sarser tel): 1 teapoon
Water : 2 cups
Salt to taste
•· In a pan pour in the water and masur dal with the salt and put to boil
- Let it boil for 10 to 12 minutes, add water if necessary
- Heat the oil in a wok and sauté the onions
- Pour in the now boiled dal
- Add turmeric powder and green chilies and stir so that the turmeric powder gets mixed well
- Bring to boil and let it remain for 2 to 3 minutes, then take out of flame
Masur dal tastes good with naything, so just try it with anything you want. Check for more updates here, till then .Happy Cooking and Happy Eating .
Also sending the recipe to Sara for her Weekend Cookbook Challenge: 36
Also sending it to Ramki’s “Recipes for the rest of us” .