How To Make Masoor Malka

Hello everyone. Welcome to my blog. This article is about how to make  masoor malka dal in a simplest way. Try it out yourself after reading this article. 

Masoor Dal malka is an Indian pulse that goes very well with main course. It is very easy to prepare and when one perfects the recipe they enjoy the preparation and can even modify the recipe according to their taste. This dal goes well with rice, butter naan and other breads.

What Is Masoor Malka Dal

Masoor Malka dal or red whole polished lentils have a pretty reddish-orange colour in its dried form, but turns yellow when cooked. Masoor lentils are basically the split lentils without skin, red lentils cook relatively quickly. Masoor dals are of two varieties one is black Masoor also known as masoor sabut or brown lentil or black lentils and other one is Masoor Malka or Red lentil. In India people relish eating dals (pulses) like, Toor, Moong, Urad, Makhni and Chana dal. However, Red Malka Masoor is very simple to make and can be cooked within 15 minutes to 20 minutes. One can also temper it with ghee and season with cumin seeds on top which makes it even tastier.

Most Indians pressure cook to prepare the dish as it is the fastest way to cook and makes it soft to eat and easy to digest. I am sharing with you the simplest way to prepare this tasty recipe which I prepare daily.

About This Recipe

There are various ways to prepare this recipe. I am sharing the simplest way as takes only 10 minutes to prepare. Do try my method and let me know how it came out.

Ingredients (Serve - 4 Pax)  

1 cup red masoor malka

5 cups of water

¼ cup moong dal

3-4 tomatoes (chopped)

1 green chilli (finely chopped)

Salt – to taste

Ghee/ oil - 2tbsp

Curry leaves – 10 to 15 leaves

Cumin seeds – 1tsp to 1.5tsp

Turmeric powder    –    1tsp to 1.5tsp

Black pepper powder- 1tsp to 3tsp

Coriander for seasoning

Tempering Ingredients 

Ghee - 2 tbsp.

1 red chili - broken

2 garlic clove

¼ mustard seeds (optional)

1 tsp. cumin seeds

1 pinch asafoetida

Step By Step( photowise)

STEP 1

Heat oil/ghee in pressure cooker.

STEP 2

Put cumin seeds and curry leaves let them crackle for 5 seconds and stir. Next put some green chillies and stir.

STEP 3

Put the tomatoes and stir.

STEP 4

Add a little salt so that tomatoes cook fast.

STEP 5

Add the dal, turmeric powder and pepper powder, salt and add the water as mentioned and close the lid. Do not fill the water till the brim. Add water half of the cooker, as we can adjust the water consistency later on after we open the lid.

STEP 6

Let the pressure build up. Switch off the flame as soon as the whistle start to move with pressure and it is just about to blow. Do not give full pressure as the red lentils will get overcooked and one may not enjoy it as the lentils will be dissolve. After 3-4 minutes take out the pressure completely and check the dal, it must be fine if you have followed all the steps correctly.

STEP 7

Open the pressure cooker lid and stir it to check if the dal has not stuck cooker bottom and is not sticking together. If it is thick and sticking together add some more water. Bring it to boil. Taste it, add more salt and black pepper if needed.

STEP 8

Transfer it in a serving bowl and garnish with chopped coriander and tempering. I have prepared it without tempering as it tastes equally good without any garnishing too.

Preparation

1). Wash the lentils thoroughly under running water and keep it aside.

2) Heat the pressure cooker and put 2tbsp ghee/ oil.

 3) Put 1 to 1.5 tsp. cumin seeds, let them splatter for few seconds and then put chopped green chilies and curry leaves.

 4) Put tomatoes and a little salt so that tomatoes get cooked fast.

 5) Pour the washed dal and 4-5 cups of water.

 6) Put turmeric powder and black pepper powder. Add a little more salt and stir well. Close the pressure cooker lid.

 7)  After one whistle let switch off the gas stove and let the pressure release on its own (some areas may require to release the pressure manually depending on water quality).

 8) Open the lid and check if the pulses are cooked properly. If the lentil is thick and hard add more water and bring it to boil.

 9) Check the pulses again and taste. Add more salt if needed.

 10) Garnish with coriander and serve hot. Enjoy it with rice, naan or any other dish you like.

11) Tempering is optional as many people eat it without tempering as it tastes equally good without it.

Tempering

1) Heat oil/ ghee in shallow serving spoon and heat it.

2) Add red chili, cumin seeds, mustard seeds, 2 cloves garlic, and a pinch asafoetida and pour it over the dal and close the pressure cooker lid for 1-2mins to allow the flavour to be soaked by the pulses.

3) Enjoy your Masoor malka dal.