Lentils are most of the most popular sources of protein for vegetarians or vegans. Though for some weird reason, we Bengalis consider the red chief lentil or masoor dal as non-veg. I have searched, but didn’t get any answer to that. Do you know why?
Masoor dal is one of the most commonly used lentils in our home. These salmon red color beauties low in fat and high in protein – they are just the choice for the daily dose of lentils.
If you are just a few days old in the kitchen, masoor dal is just the one to woo at the dinner table. It’s very easy to cook, and take less time. You can cook masoor dal with fried onions or just with some radhuni. Radhuni is a strong spice, a couple of pinches can overpower your curry. Radhuni can be substituted with celery seeds. This dal is best had with any fries, alu chokha or even a simple omelet.
Masoor Dal with Celery
- ½ cup red chief lentil, washed and drained
- 3 cups of water
- ½ teaspoon radhuni
- ½ teaspoon salt
- 2-3 green chilli
- ½ teaspoon turmeric powder
- Boil the water in a saucepan, and pour in the washed masoor dal. Let it cook for 10-15mins, till the dal is completely boiled
- Pour in the salt, turmeric powder and throw in the green chillies. Give it a stir and take out of flame.
- Heat the oil in a small pan, throw in the celery, as the seeds start sputtering pour it over the cooked dal. Transfer the saucepan over low flame and cook for two minutes more. Serve hot with roti or rice accompanied with fries or alu chokha.
Hot Tips- Dal takes longer to cook with salt or acid in it. So, add the salt after the dal is cooked.