In memoriam : Rummana Zaman

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Masoor Daal (Lentils)

Serves four to five people.

  • Masoor daal (lentils) - 2 cups
  • Chopped onions - 1 tablespoon
  • Chopped garlic - 1 teaspoon
  • Ground turmeric - ½ teaspoon
  • Green chili - 3 to 4
  • Chopped coriander leaves - 1 tablespoon
  • Dry chili - 2 to 3
  • Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
  • Salt - 1 teaspoon
  • Oil - 3 tablespoons
  • Clean the daal and boil with 5 to 6 cups of water.
  • Skim off any foam that forms on top of the daal.
  • Add the turmeric and salt.
  • Once the water dries up somewhat, and the daal's boiled, stir a few times.
  • Add the green chili, and if needed, some more water.
  • In a separate pan, heat oil and fry the onions and garlic.
  • Add the panchforon and the dry chili, and fry some more.
  • Pour in all the ingredients into the daal and garnish with the coriander leaves.
  • Turn off heat after 2 to 3 minutes and serve.


Rayeth said...

This was my first time cooking for myself and this recipe was a life saver. Thank you for posting this. It's easier to find complicated recipes online because apparently everyone wants to be a gourmet chef but I was just trying to figure how to make some daal to go with my rice and I had become increasingly frustrated until I found your recipe.

Rummana Zaman said...

Thanks. I'll try to add some more simple recipes pretty soon!

Tokyo Muzzie said...

This was very good - thanks for sharing :)