Red Lentil Curry or Masoor Dal from Meghalaya
History of the Red
Red Lentil Curry or masoor lentils have traditionally been associated with Egypt. It could have been because ancient Egyptians used a grain that came from the Mediterranean. A nick name for lentils is Misr, not just in India, but in many part of the word.
Ingredients for Red Lentil Curry
- Masoor dal: 1 cup
- Water: 3 cups
- Black sesame seeds: 1 tbsp.
- Ginger garlic paste: 2 tsp.
- Mustard oil: 1 tsp.
- Finely chopped onions, for garnish: 1 small cup
- Salt to taste
Recipe
- For 15 minutes, soak the masoor dal. Pressure cook until it softens. Mash it and keep it aside.
- Heat mustard oil in a pan and sauté sesame seeds. Allow it to cool.
- Take out the sesame seeds after cooling down in a mixer and make a fine paste by adding 2 teaspoons of water to it.
- Add mustard oil and ginger garlic paste to the sesame seed mixture and stir it.
- Now, add it to cooked lentils with salt. Let is simmer for 5 minutes.
- Add finely chopped raw onions as a garnish and serve it hot with rice or chapati.
Nutritional Value
Red Lentil Curry or Masoor dal is rich in fiber and protein. Black sesame seeds, which are rich in polyunsaturated fatty acids (PUFAs) and omega-6 fatty acids, are a staple cooking ingredient in Meghalaya. The anti-inflammatory properties of ginger, garlic, and onion relieve pain for the body and they are filled with vitamins and minerals. Rice combined with carbs provides instant energy, resulting in a nutritious well-balanced meal.
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