Masoor Musallam
Masoor Musallam is a classic red lentil dish from Lucknow
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: dal
Servings: 6
Calories: 212kcal
Author: Puja
- 1 bunch cilantro
- 3 cups water
- 1 cup masoor dal, whole
- 3 tbsp ghee or vegetable oil
- 1 large onion sliced pole to pole
- 2 inch cinnamon stick
- ½ flower mace
- 5 pods green cardamom
- 1 tsp paprika or mild red chili powder
- ½ tsp cayenne pepper
- 1 tbsp garlic paste
- 1 tbsp fresh ginger cut into thin sticks
- ½ cup greek yogurt, full fat
- 1 tsp cumin seeds
Inspect dal, remove any seeds, thoroughly wash until the water runs clear
In an Instant Pot or pressure cooker, heat 2 tbsp of ghee and add onions. Fry until they turn crisp and golden brown
Remove onions and set aside. Now add cinnamon, cardamom and cloves to the ghee and fry for 20-30 seconds.
Add cayenne, garlic, salt and water. Mix.
Add dal and onions. Cook for 8 minutes.
Mash dal a bit, not completely, it should have a mixture of textures.
Add yogurt and ginger sticks. Boil for 5 minutes.
Make a vaghaar of 1 tbsp ghee, cumin and paprika by heating the oil, then toasting the ingredients in the oil. Pour over the dal and serve.
Calories: 212kcal | Carbohydrates: 25g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 17mg | Potassium: 419mg | Fiber: 11g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg