Ingredients with Measurements:
- 1 cup split red lentils (masoor dal)
- 2 cups water
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or pot with lid
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the lentils in cold water until the water runs clear. Drain and set aside.
2. In a pressure cooker or pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, and ginger. Sauté until the onions turn translucent.
4. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
5. Add the lentils and water. Stir well and close the lid.
6. If using a pressure cooker, cook on high pressure for 5 minutes. If using a pot, bring to a boil and then reduce the heat to low. Cover and simmer for 20-25 minutes or until the lentils are soft.
7. Once the lentils are cooked, use a blender or immersion blender to blend the dal until smooth.
8. Add salt to taste and mix well.
9. Serve hot, garnished with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes (pressure cooker) or 45 minutes (pot)
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 23g
Protein: 9g
Sodium: 400mg
Fiber: 5g
Substitutions for ingredients:
- Split yellow lentils (moong dal) can be used instead of split red lentils.
- Vegetable oil can be used instead of ghee.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add spinach or other leafy greens for added nutrition.
- Add coconut milk for a creamy texture.
Tips and tricks:
- Rinse the lentils well to remove any dirt or debris.
- Use a pressure cooker for faster cooking time.
- Adjust the amount of spices according to your taste preference.
- Add more water if the dal is too thick.
Storage instructions:
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dal in a bowl with a dollop of yogurt and a sprinkle of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Tandoori chicken
Troubleshooting advice:
- If the dal is too thick, add more water and adjust the seasoning.
- If the dal is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any foodborne illnesses.
- Store the leftover dal in the refrigerator and consume within 3 days.
Food history:
Rasmanjuri dal is a popular lentil dish in the Indian state of West Bengal. It is a creamy and flavorful dal that is often served with rice or bread.
Flavor profiles:
The dal has a rich and creamy texture with a spicy and aromatic flavor.
Serving suggestions:
Serve the dal as a main dish with rice or bread, or as a side dish with other Indian curries.
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Region: Indian