Daal Maash fry is one of our favorite lentil recipes for lunch. I love cooking daal in numerous ways. Whenever, I run out of ideas for lunch(or vegetables in the fridge), lentils come to my rescue, as my pantry is always stocked up with all sort of daals; channa, mong, masoor, maash, etc.
Lentils are a good source of proteins and vitamins. They also have a high amount of fiber and minerals. Low in calories and high in nutrition, lentils are the perfect legume to eat in salads and curies. Gluten free and vegan, what more could you ask for?
No matter how we try to show our affection for burgers, pizzas and pastas, at the end we cannot endure these fast foods for more than two days in a row. We come crawling back to our comfort zone of desi food like daal chawal, curry and sabzi. Most of the time it is daal, especially after a vacation!
Easy to cook, lentils are a hastle free compliment to any meal. Enjoy this wonderful recipe of Daal Maash Fry!
Cooking time: 80 minutes
Serves: 4-6 persons
- 2 cups daal maash
- 2 onions chopped
- 1 tomato chopped
- 1 teaspoon ginger crushed
- 1 teaspoon garlic crushed
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Few round shaped red chilies
- 1 cup vegetable oil
- 1 1/2 liters water
Soak the lentils in water for 20 minutes. Heat half cup oil in a pan and add half on the onions in it. When it starts to turn golden add tomatoes, ginger, garlic, salt red chili powder and turmeric powder. Stir and cook on high heat for 5 minutes and add water. When the water starts to boil , stir in the drain lentils. Cover and cook on low heat for 45-60 minutes.
For tarka, heat half cup oil a separate pan, add rest of the onions. When they start to turn golden stir in round shaped red chilies. Pour over the daal and turn the heat off. Serve with chapati or rice.
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