Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, masoor dahl (red lentil curry) with rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Masoor Dahl (Red Lentil Curry) with Rice is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Masoor Dahl (Red Lentil Curry) with Rice is something that I’ve loved my whole life.

Masoor dal is the same thing as red lentils, which are popular and easy to find at many grocery stores in the US. They're super cheap and cook quickly making them a great Serve with some basmati rice and if you'd like a veggie filled curry or some simple curry roasted vegetables for a complete meal. Masoor dal is a spiced Indian lentil dish that's equal parts flavorful and cozy; serve with rice or naan bread for dipping.

To begin with this recipe, we have to prepare a few ingredients. You can have masoor dahl (red lentil curry) with rice using 18 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Masoor Dahl (Red Lentil Curry) with Rice:

1. Prepare 1 cups lentils (red kind)
2. Get 4 cups water
3. Get 2 onion
4. Make ready 2 tomato
5. Get to taste Ginger root
6. Prepare cloves Garlic to taste
7. Take Ground cumin
8. Make ready Ground garam masala
9. Take Ground coriander
10. Prepare Ground cardamom
11. Get Chili powder
12. Get Cayenne pepper
13. Take Ground turmeric
14. Prepare Salt
15. Get Ghee or oil
16. Prepare Fresh Coriander
17. Get Ground cinnamon
18. Get 1 cup rice

Masoor dal recipe - Red lentils has the highest amount of protein among all the lentils & is often widely used to make dal curry. Masoor dal recipe with video and step by step photos. Flavorful, tasty and nutritious red lentil recipe. Masoor dal is one of the most commonly used lentils in Indian.

Steps to make Masoor Dahl (Red Lentil Curry) with Rice:

1. Wash and rinse the rice. Then cook your rice per package directions and set aside. While rice is cooking wash and rinse your lentils then set aside
2. Dice onion garlic ginger tomato and set aside
3. In a bowl, proportion your spices to taste and set aside. I usually lead with turmeric and cumin as 11/2tsp ea followed by the rest at 1/4 to 1/2 tsp ea. You could just use a curry powder if you want. Proportion to taste. I used a curry powder (big pile on white cutting board) in the below photo along with some other spices. I did use a measuring spoon because it makes cool little piles)
4. Heat ghee or oil in a pot then saute the onion until brown over medium high heat
5. Add garlic and ginger to pot then saute for another 1 minutes or so
6. Add diced tomato and saute for another 2 minutes or so
7. Add spices and mix into the masala and let them cook for 1 minute or so
8. Add lentils and mix until coated in spices
9. Add water, start with 2 cups in and then bring to boil then turn heat down and simmer covered for 20 to 30 minutes. Make sure to check it and give it a stir every so often. Add additional water as needed to form your desired consistency. (Blury photo)
10. Chop the coriander then add to the pot. Reserve some leaves to add to each serving. Below photo was taken before I added some coriander to my bowl
11. You can do the same thing with chickpeas (channa dahl) just follow direction for preparing/cooking dried chickpeas or use canned version. I prefer the dried pulses.
12. You can also omit the pulse and just add chicken and potato to make a chicken curry dish. I guess that is another receipe…lol

Making masoor dal (authentic red lentil curry) at home is SO much easier than you think. This is a favorite recipe that's loved by everyone who tries it. Dal, or stewed lentils, is so ingrained in Pakistani and Indian culture that you'd be hard-pressed to find a pantry in the Indian Subcontinent without some. Masoor Dal is a classic, traditional Indian dish made with red lentils. Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet.

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