Tag Archives: dal

Lemon Masoor Dal

Lemon Masoor Dal

This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!


  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

Panchmel Dal

Panchrattan Pakwan

Punj Rattani Dal –

Dal made with a combination of five lentils and tempering with combination of five spices and condiments. Also referred to as “Panch Rattan Pakwan”.


  • 2 tbsp. Moong (whole)
  • 2 tbsp. Masoor (Whole)
  • 2 tbsp. Urad dal (preferably whole)
  • 2 tbsp. Chana dal
  • 2 tbsp. Tur dal
  • 2” sticks cinnamon
  • 1 tbs. coriander powder
  • 1 tsp. cumin powder
  • ½ tsp. chilli powder
  • ½ tsp. turmeric powder
  • 1 tsp. salt
  • ½ cup coriander leaves
  • 1 tbsp. cream (optional)

Tempering #1

  • 2 tbsp. butter
  • 1 onion, chopped
  • 1″ pc ginger, chopped
  • 2 tomatoes, chopped
  • 2 tbsp. yogurt
  • ½ tsp garam masala

Tempering #2

  • 1 tsp oil or ghee
  • 1/2 tsp. each black cumin, kalonji (onion seeds), methi (fenugreek), saunf (fennel), mustard seeds
  • 2 red chillies


  1. Wash lentils and soak in water for one hour. 
  2. Chop onions, tomatoes and coriander leaves.
  3. Cook the lentils with 8 cups water & 2 sticks cinnamon.   
  4. Bring to a boil, remove scum if any, reduce flame. 
  5. Add coriander, cumin, red chilli and turmeric powders and salt. 
  6. Cover and simmer till cooked and most of the liquid has evaporated.
  7. Mash the dals lightly again the sides of the vessel with a wooden spoon. 
  8. Tempering  #1 : Heat a pan and add butter, onions, ginger, tomatoes, yogurt and garam masala, stir over medium heat till fat leaves the mixture.  Pour over the dal and mix well. Cook 5 mns.
  9. Tempering #2 : Heat ghee, add all the five seeds, break the red chillies and saute till they crackle and add to the dal.
  10. Stir in malai. 
  11. Serve hot garnished with coriander leaves with rotis, phulkas or steamed rice.
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