Recipe for Masur Chana Dal

Today, I am sharing a simple lentil recipe: Masur Chana Dal. It is prepared by combining Masur Dal (Red Lentils) and Chana Dal (Split Chickpea Lentils). The combination tastes great and goes well with rice and a simple salad made by combining salad vegetables with salt and lemon juice.

Lentils are a great source of protein for vegans and vegetarians, and the good news is that lentils come in many varieties. So, even if you cook one type of lentil every day, it would easily be a week or ten days before you repeat it. Check out my other recipes like Dal Chawal ( made with pigeon peas), Sambar ( made with pigeon peas), Lauki Chana dal ( made with split chickpea lentils), Kohlrabi Dal ( made with Kohlrabi and Red Lentils), Dal Makhani (made with Urad Dal and Kidney Beans) and Matki Dal ( made with moth beans).

Let us start with the recipe for Masur Chana Dal:

Equipment Needed:

• Pressure Cooker
• Pan
• Spatula
• Knives and Cutting Board

Ingredients needed to make Masur Chana Dal:

1. Masur Dal (Red Lentils with skin): 1/2 cup
   
   
   
2. Chana Dal(Split Chickpea Lentils): 1/2 cup
   
   
   
3. Water: For soaking, cooking and later adjusting the consistency
4. Ghee: 1 tablespoon
5. Bay leaf: 1
6. Cumin Seeds: 1 teaspoon
7. Finely chopped garlic and ginger: 2 tablespoons
8. Green Chilies: 2, slit
9. Onion: 1, finely chopped
10. Tomato: 1, finely chopped
11. Salt: 1½ teaspoons
12. Turmeric Powder: 1 teaspoon
13. Kashmiri Red Chili Powder: 1 teaspoon
14. Coriander Powder: 1 tablespoon
15. Garam Masala: ⅓ teaspoon
16. Kasuri Methi ( Dry Fenugreek Leaves): 1 tablespoon
17. Fresh Coriander Leaves: Chopped, 2 tablespoons

For Tempering:

1. Ghee: 1 teaspoon
2. Cumin Seeds: 1 teaspoon
3. Dry Red Chilies: 2-3
4. Asafoetida: 1/4 teaspoon
5. Kashmiri Red Chili Powder: 1/2 teaspoon
6. Fresh Coriander leaves: Chopped, 1 teaspoon

Method to make Masur Chana Dal:

1. Wash the lentils and soak them in water for about two hours. Discard the water and wash the lentils thoroughly.
   
2. Then, add fresh water and cook the lentils in a pressure cooker till they are soft.
   
3. In a pan, heat the ghee. Add cumin seeds.
   
   
   
4. When the cumin seeds crackle, add the bay leaves, chopped ginger, and garlic and fry until golden brown.
   
   
   
5. Add green chillies and chopped onions and fry till the onions are light brown.
   
   
   
6. Add chopped tomatoes.
   
   
   
7. Add turmeric powder, red chilli powder, coriander powder and salt. Close the lid, reduce the heat and cook till the tomatoes become soft.
   
   
   
8. Now add the cooked lentils. Taste and adjust the salt and add water to adjust the consistency. Add fresh coriander leaves, Kasuri Methi ( dry fenugreek leaves) and garam masala.
   
   
   
9. For the tempering, heat ghee in a separate pan. Add all the tempering ingredients.
   
   
   
10. Add to the cooked lentils. Garnish with fresh coriander leaves.
    
    

Serve with steamed rice.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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