Whole Masoor Daal / Kali Daal

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Whole Masoor Daal / Kali Daal. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Whole Masoor Daal / Kali Daal is one of the most popular of current trending foods in the world. It's easy, it is fast, it tastes yummy. It's enjoyed by millions daily. Whole Masoor Daal / Kali Daal is something that I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Whole Masoor Daal / Kali Daal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Masoor Daal / Kali Daal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Whole Masoor Daal / Kali Daal using 17 ingredients and 10 steps. Here is how you cook it.

Whole masoor daal somehow always reminds me of scorching summer of Pakistan. In ammi's house, it was especially cooked in peak summer season. Coming home from school and finding out our favorite daal was for lunch being served with boiled aromatic basmati rice made the siblings very happy. The daal and rice are usually served with a mango pickle and mint & yogurt chutney.
I am sharing this recipe for my favorite lentil while remembering my school days in Pakistan, unending summers, 40 degrees centigrade and an afternoon nap.
I have used a pressure cooker to cook this lentil as it reduces cooking time considerably. This lentil can be cooked without a pressure cooker as well which will take around 60 mins if pre-soaked. 

Ingredients and spices that need to be Take to make Whole Masoor Daal / Kali Daal:

1. 3 cups Water – (750 ml)
2. 3 tbsps Oil –
3. 1 cup Lentil Whole Masoor –
4. 1 Tbsp Ginger/Garlic paste –
5. 1 Tsp Cumin –
6. 1 tsp Salt –
7. ½ tsp Chili powder Red –
8. ½ tsp Cumin powder –
9. 1 tbsp Mango powder Amchoor Dry / powder – (optional)
10. 3 Tbsps Oil –
11. 4 - 5 cloves Garlic –
12. ½ tsp Cumin –
13. ½ tsp seeds Mustard seeds Rai / Mustard –
14. 3 chilies Dry Red – Whole
15. 1 - 2 Green chili – chopped
16. 6 - 7 Curry leave – fresh (optional)
17. Handful Coriander leaves – chopped for garnish

Instructions to make to make Whole Masoor Daal / Kali Daal

1. Wash & soak Lentil overnight. It will become more than double in size.
2. Heat oil in pressure cooker and add ginger garlic paste. Let it brown.
3. Now add cumin seeds, cumin powder, salt and chili powder. Cook for 30 sec.
4. Drain the lentil and put it in the pressure cooker. Add 3 cups of water. Put cooker’s lid on for pressure.
5. Overnight soaked lentil will take 10 mins. Ensure heat is medium.
6. After 10 mins of pressure cooking open the pressure cooker (I do that by putting the pressure cooker under cold water. it condenses the steam in the cooker quickly). The Lentils might require around 3/4th of a cup of more water after pressure cooking. Mix and boil further for 5 mins.
7. Add the dry mango powder and mix.
8. Now prepare the Tarka by heating the oil in a frying pan.
9. Brown the garlic, add cumin, mustard seeds, green chilies, dry red chilies. Pour over the Lentil.
10. Garnish with Fresh coriander.

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So that is going to wrap it up with this exceptional food Simple Way to Prepare Super Quick Homemade Whole Masoor Daal / Kali Daal. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!