মুসুর ডাল একবার এই ভাবে বানিয়ে দেখুন গরম ভাতে দারুন লাগবে

Ingredients

• 500 g Masoor Dal (Rinsed 2‑3 times and pre‑soaked for 30 minutes)
• 2 medium Potatoes (Peeled and thinly sliced)
• 3 medium Onion (Two sliced thin for cooking, one sliced thin for frying)
• 2 medium Tomato (Thinly sliced)
• to taste Salt (Kosher or table salt)
• 0.5 tsp Turmeric Powder (Ground turmeric)
• 1.3 tsp Kashmiri Red Chili Powder (Mild, gives bright red color)
• 45 ml Mustard Oil (High smoke point, strong flavor)
• 3 whole Green Chili (Slit lengthwise, adjust to heat preference)
• 4 whole Dry Red Chili (Whole dried chilies for tempering)
• 1 tbsp Whole Cumin Seeds (Toasted lightly in tempering)
• 2 tsp Garlic (Minced (about 2 cloves))
• 1 tsp Ginger (Minced, fresh)
• 1 handful Fresh Cilantro (Chopped, for garnish)
• 1.5 liter Water (For cooking dal)
• 2 cups Basmati Rice (Cooked, fluffy)
• 2 tsp Ghee (Clarified butter for Jeera rice)
• 3 whole Dry Red Chili (for rice) (Whole dried chilies)
• 1 whole Green Chili (for rice) (Slit, optional heat)
• 0.5 tsp Sugar (Balances flavor in rice)

Instructions

1. Prepare Ingredients

   Rinse the masoor dal 2‑3 times, soak for 30 minutes, then drain. Peel and thinly slice the potatoes, slice two onions thinly, slice the third onion thinly for later frying, and slice the tomatoes. Measure all spices and set aside.

   Time: PT15M

2. Start the Dal Base

   Heat the Kadai over medium‑low flame. Add the soaked dal, sliced potatoes, the two sliced onions, sliced tomatoes, salt, turmeric, Kashmiri red chili powder, mustard oil, and the three whole green chilies. Stir gently until the tomatoes begin to soften and release juice.

   Time: PT15M

   Temperature: Medium‑Low

3. Cook the Dal

   Add 1.5 L of water to the Kadai, increase the flame to high and bring to a rolling boil. Once boiling, reduce to a gentle simmer and cook until the dal and potatoes are tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: High then Simmer

4. Prepare the Tempering (Tadka)

   While the dal simmers, heat 30 ml (≈2 Tbsp) mustard oil in a small frying pan over medium heat. Add the four whole dry red chilies, 1 Tbsp whole cumin seeds, minced garlic, minced ginger, and the remaining green chili. Fry for about 2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium

5. Fry the Reserved Onion

   Add the thinly sliced reserved onion to the same pan. Fry, stirring, until the onion turns deep reddish‑brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

6. Combine Tempering with Dal

   Pour the hot tempering (oil, spices, and fried onion) into the simmering dal. Mix well, adjust salt if needed, and let the dal come to a gentle boil again for 3‑5 minutes so the flavours meld.

   Time: PT5M

   Temperature: Medium

7. Finish and Garnish

   Turn off the heat, stir in the chopped fresh cilantro, and give the dal one last gentle stir.

   Time: PT1M

8. Prepare Jeera (Cumin) Rice

   In a clean frying pan, heat 2 tsp ghee over medium heat. Add 1 Tbsp whole cumin seeds, 3 whole dry red chilies, and 1 slit green chili; fry for 30 seconds. Add the cooked basmati rice, salt to taste, 0.5 tsp sugar, and chopped cilantro. Toss gently for 3‑4 minutes until the rice is heated through and aromatic.

   Time: PT10M

   Temperature: Medium

9. Serve

   Plate the Masoor Dal Makhani alongside the Jeera Rice. Serve hot, optionally with a wedge of lemon or a side of pickles.

   Time: PT1M

Nutrition Facts

Calories

575

Protein

25 g

Carbohydrates

75 g

Fat

7.5 g

Fiber

2.5 g