As an Indian, I know how many times our mother can cook dal for us just in a week. The choice of accompaniment left with us is either Chapati or Boiled Rice. I brought you the simplest way to cook a dal, which can be eaten with Chapati, Tandoori Naan/Roti, Lachha Parantha, and whatever you like to eat with, And which also turns the Simple dal into a Delicious dal. 

Another Problem, being a mother/homemaker face in their daily routine is "How to make our kids eat that boring Dal???" All you have to do is, Adjust the spices according to your child's taste & Add half a lemon juice t your Dal, which makes it a little tangy & delicious in taste. 

There are some kinds of Dal, which took place on your taste buds because of keeping eating for years with the same spices & taste. To give your tastebuds a new taste, Let's go ahead and make a Dhaba-Style Masoor Dal.  

Cuisine: Classic Indian Food
Prep time: 20 minutes
Cook time: 40 minutes
Course: Lunch & Dinner 
For 8 Persons

Dhaba Style Masoor Dal



Generally, at home, we use to make ordinary dal in our regular making but for today we going to cook Whole Lentils(Sabut Masoor Dal) which is Brown Outside. And for cooking a little quick, we have to soak it overnight, which turns it a little softer and swells up. 

Before going to our cooking station, let me remind you once again to use Whole lentils(Sabut Dal) which contain more nutrients and minerals than an ordinary pulse. 

Ingredients
Quantity
Ingredients
3 tablespoon
Edible Oil
2 teaspoon
Cumin Seeds
4-5 Pods
Garlic Crushed 
1 Cup 
Chopped Onions
1 Cup
Tomato (Ground to Puree)
2½ teaspoon
Turmeric Powder 
According to taste 
Salt
2 teaspoon
Garam Masala
A pinch 
Black Pepper
2 teaspoon 
Cilantro Seeds Powder 
250 gram
Whole Masoor Dal/Whole lentils
½ Cup
Fresh Cream
For Garnishing 
Fresh Coriander 

Procedure

How to cook lentils???
  • (Before cooking the lentils in the pressure cooker, we have to soak lentils in water for an hour.) Add Soaked Lentils into the Pressure cooker, and Add-in Water as required for a gentle cook. 
  • Before turning the gas knob on, Add a pinch of regular tea-leaves in Dal. Put the cooker-lid on and cook for 3-4 whistles on a Mid-high flame.  
  • Don't drain-out the stock water of Lentils, after getting cooked properly. It will be used later while preparing Tadka. 

How to prepare Tadka for Dal???
  • Heat the pan/wok and Add-in oil. As oil heated, Add-in cumin Seeds. 
  • As cumin seeds popped out, Add Ginger-Garlic(crushed in mortar-pestle) and cook for 2 minutes on the mid-high flame.
                    
  • Add-In long chopped Onions and Common Salt, cook until they turn translucent or Golden-Brown in Color. 
       
  • Add-In blended Tomatoes and cook for 3-minutes. Meanwhile, add Turmeric Powder.

  • Let it cook for a few minutes, and Add cooked lentils. Transfer cooked lentils & stock water into Wok or Pan or whatever you cooking lentils in. Simmer for 5-6 minutes.
  • After that, Add-in Garam Masala, Cilantro powder(Sookha Dhaniya Powder), Red-Chilli Powder & Black Pepper. Mix well.
  • The last thing to do is, to add fresh cream to the dish. 
  • And sprinkle finely chopped Coriander from the top.
Which Bread to Serve with???
  • Chapati: Chapati is made with whole wheat flour, but most of the Indian mothers use Multi-Grain Flour to make chapati. It's all upon your taste and your preference, which chapati you want to eat with. So, I'll suggest making chapatis in the shape of Naan. 
  • Tandoori Naan or Stuffed Naan: As everyone knows about Naan & the ingredients used for preparing. The Main base ingredient of Naan is Refined flour, which is not so easy to digest & can stick to the inner walls of Intestine. for sure, Naan tastes good but is not good for health. 
  • Laccha Parantha: Laccha Parantha is made partially with Whole Wheat Flour & Refined Flour, it won't stick to intestine & won't disturb your digestion process. Laccha Parantha is my personal favorite to be eaten with the dish or any other Dal. 
  • Makki Ki Roti: Name of the Base Ingredient of Makke ki Roti, is hidden in the name of Bread. Makka means Corn, which literally meant Chapati made with Corn Flour. There's no problem with this bread, either digestion or any other health issue. I would really like to suggest this bread, to be eaten with the dish. 

"I completed my job, by providing you another delicious recipe which can be made at home with a hand full Ingredients for which you don't have to step outside your house. The recipe of this Delicious Dal is so easy to make and made with nutritious ingredients. Now, the rest of the work remains with you to share your love by trying this recipe at your home and share it with p-your friends, family, and relatives."

//Kushal Jangra