How to Prepare Homemade Lehsuni Masoor Daal | Garlicky Pink Lentils Cooking Basics for Beginners

Lehsuni Masoor Daal

To begin with this particular recipe, we must prepare a few components. You can have lehsuni masoor daal | garlicky pink lentils using 10 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Lehsuni Masoor Daal | Garlicky Pink Lentils:

1. Make ready 2 Cups Masoor Daal/Pink Lentils
2. Make ready 1 Medium Onion (Thinly Sliced)
3. Make ready 1 Whole Large Pod Garlic (Thinly Sliced/A few cloves left whole)
4. Make ready 2 Medium Tomatoes (Finely Chopped)
5. Prepare 1/4 Bunch Coriander Greens
6. Get 2 tsp Cumin Seeds
7. Prepare 2 tsp Degi Mirch/Red Chilli Powder
8. Get 1 tsp Turmeric Powder
9. Take 4 tbsp / 1 tbsp Desi Ghee/Clarified Butter
10. Get 1 tsp Oil (I used Canola Oil)

Steps to make Lehsuni Masoor Daal | Garlicky Pink Lentils:

1. Slice the onions thinly & chop the tomatoes finely. Place in a Pressure Cooker or Instant Pot or Regular Pot.
2. Wash the daal thoroughly until the water runs clear.
3. Combine with the onions & tomatoes followed by 6 cups of water, salt, turmeric & 1 teaspoon oil. - Note: Oil is added to avoid sticking to the bottom.
4. Cook on high until one whistle. Remove from heat. - Let the pressure release automatically.
5. If using an Instant Pot, time it for 1 minute on high. Let it switch to “warm” mode. - Use natural pressure release.
6. You may choose to use a regular pot as well. - In that case, cook covered over medium heat for 15 to 20 minutes.
7. In the mean time, slice the garlic thinly. - Leave a few small cloves of garlic whole.
8. Blend the daal well with the help of a ladle. *We want a slightly runny consistency. Add hot water to thin down if required.
9. Add the coriander greens. Stir. Keep covered.
10. Heat the desi ghee in a small frying pan. Tip in the cumin seeds. Let them crackle.
11. Add the sliced & whole garlic cloves. - Caramelize over low heat. The garlic should turn dark brown (almost burnt).
12. Add the degi mirch powder. Cook for 10 seconds.
13. Pour the hot tadka/tempering on top of the cooked dal.
14. Your Dal is ready to be devoured with steamed Rice, Papad & Achaar.
15. Totally blissful

The same is true for lunches whenever we frequently resort to a can of soup or even lehsuni masoor daal