Masoor Dal With Sallot Or sambhar Onion

Masoor dal or red lentil with Shallot or small onion. Bored of regular dal tadka? Try this delectable and flavorful dal tadka with masoor dal and small onion. Enjoy delicious and protein rich dal with rice, quinoa or any flatbread.

Ingredients used to make this delicious dal

Masoor dal

Low calorie masoor dal is high in protein and fiber. This red or orange colored dal or lentil don’t take much time to cook. Red lentil or split and husked dak called dhuli masoor dal in Hindi. You can also use whole Masoor dal. You can get some more masoor dal recipe link above recipe card.

Shallot or sambhar/small onion

Shallot used to give mild sweet taste and a wonderful flavour. These whole small onions are also looks great in the dal. This dal recipe is very simple and easy. If you don’t have Shallot or small onion, you can also use large size onions. Just cut the onions into large size cubes.

Garlic

Minced or grated garlic used for flavour. You can use less or more according to your taste.

Green chilli

Chopped green chilli used to give a spicy kick. Use chilli according to your spice tolerance. Use more if want your dal spicy or skip if you are making for kids.

Panch phoran

Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.  To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Used less methi because of it’s bitterness.  You may like to try one more dal with panch phoran. Click on the link below for recipe. 

Panch phoran dal

And to get  more panch phoran recipes click here.

You can make this dal thick or runny as you want. Make thick dal to serve with roti, paratha, naan or any flatbread. Or make thin or runny dal to serve with steamed rice. You can skip ghee or clarified butter if you want.

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Recipe

Masoor dal – 1/2 cup

Shallot or small onion – 10-12

Garlic – 5-6 cloves, minced or grated

Ginger – 1 inch piece, peeled and grated

Green chilli – 1-2, chopped

Panch phoran – 1 teaspoon

Mustard oil – 2 tablespoon

Salt to taste

Turmeric powder – 1/2 teaspoon

Water – 2 cup or as required

Cilantro or coriander leaves – 1-2 tablespoon, optional

For tempering or tadka

Ghee or clarified butter – 1-2 teaspoon

Panch phoran – 1/4 teaspoon

Dry red chilli – 1

Hing or asafoetida – a pinch

Kashmiri red chilli powder – 1/2 teaspoon

Method

1. Wash the masoor dal well and soak in sufficient water for 15 minutes. Peel the small onions. Rinse and drain the water.

2.  Heat mustard oil in a wok or pan. You can use only 1 tablespoon oil if you want. Add panch phoran and let it splutter.

3. Add small onions. And fry for a minute. Add grated ginger, minced garlic and finely chopped green chilli. Saute till garlic becomes brown.

4. Add drained masoor dal. Add salt and turmeric powder. Mix well.

5. Add water. If you want your dal thick to serve with roti or paratha add 2 cup but if you want your dal runny to serve with steamed rice add 2&1/2 to 3 cup water. Let it boil. Add chopped cilantro or coriander leaves.

6.  Cover and cook for 15-20 minutes or till dal becomes soft. Boil the dal for some more time till you get your desired consistency.

7. Take out the dal in serving bowl. Heat ghee or clarified butter in a small pan. Add 1/4 teaspoon panch phoran and 1 dry red chilli. When panch phoran starts to splutter switch off the stove.

8. Add a pinch of hing or asafoetida and 1/2 teaspoon Kashmiri red chilli powder. Mix it in the dal.

9. Dal is ready to serve. Serve hot with a dollop of ghee or clarified butter.

Notes

1. Use less or more oil and ghee according to your choice.

2. Use chilli according to your spice tolerance. If you are making for kids skip or use less chilli. Or to make the dal spicy add more green chilli.

Here are some masoor dal or red lentil recipes from this blog.

Masoor dal chochchori

Moong and masoor dal cutlets

Whole Masoor dal or red lentil

Masoor dal or red lentil appe

Mixed dal with mango ginger or amada

Lemony dal

Panch phoran dal

Assamese massor dal boror tenga

Red lentil soup

Lebanese lentil soup