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.
Equipment
- 1 Knife
- 1 Pan or wok
- 1 Tadka pan
Ingredients
- 1/2 cup Masoor dal or red lentil
- 10-12 Shallot or sambhar onion Peeled and washed
- 5-6 cloves Garlic Minced or grated
- 1 inch piece Ginger Peeled and grated
- 1-2 Green chilli Chopped
- 1 tsp Panch phoran
- 2 tbsp Mustard oil
- Salt to taste
- 1/2 tsp Turmeric powder
- 2 cup Water Or as required
- 1-2 tbsp Cilantro or coriander leaves Optional
For tempering or tadka
- 1-2 tsp Ghee or clarified butter
- 1/4 tsp Panch phoran
- 1 Dry red chilli
- 1 pinch Hing or asafoetida
- 1/2 tsp Kashmiri red chilli powder
Instructions
- Wash the masoor dal well and soak in sufficient water for 15 minutes. Peel the small onions. Rinse and drain the water.
- 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.
- Add small onions. And fry for a minute. Add grated ginger, minced garlic and finely chopped green chilli. Saute till garlic becomes brown.
- Add drained masoor dal. Add salt and turmeric powder. Mix well.
- 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.
- 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.
- 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.
- Add a pinch of hing or asafoetida and 1/2 teaspoon Kashmiri red chilli powder. Mix it in the dal.
- 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.