Masoor daal

Today I am posting another daal recipe because as vegetarians it is not always easy to include enough protein in our diet and I don’t need to tell you how important it is to have a balanced nutrition. Luckily we both love beans and legumes, so I make different daals often. There is such a huge variety that it doesn’t get boring either. It is simple to make and we like to either have it with rice or rotis. So here goes the recipe…

Ingredients:

- 1 cup whole masoor daal
- 2 medium tomatoes, chopped
- pinch hing/ asafoetida
- 2 Tsp. Coriander powder
- ½ Tsp. Cumin seeds
- ½ Tsp. Fennel seeds
- 1 Tsp. Black mustard seeds
- 4 Tbsp. Chopped coriander leaves
- 2 Tbsp. Canola oil
- 1 bay leaf
- 1 Tsp. Turmeric
- 1-inch piece ginger, grated
- Salt to taste
- Red chilli powder to taste
- Juice of ½ lemon

Method:

Rinse daal and place in a pressure cooker along with 3 cups of water, turmeric, bay leaf and ginger. Cook for 3-4 whistles. Wait for steam to release.
In a pan heat oil and add mustard seeds, cumin seeds and fennel seeds. When they pop, add hing, tomatoes, coriander powder, red chilli powder and salt. Cook till tomatoes become mushy and then add to daal along with 1 more cup water. Simmer for about 5 minutes. Add lemon juice and coriander leaves. Mix and serve.

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