Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe)

Delicious and rich dal made with a blend of peanuts and Massor.

Archana Doshi
Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe)
533 ratings.

Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe), delicious and rich dal made with a blend of peanuts and Massor. It is a luscious thick gravy spiced up with some authentic Indian spice and garnished with some seasoned tadka and freshly chopped coriander leaves. The Masoor dal which we have used in this recipe is rich in Iron content and potassium which will be the perfect ingredient to be added to your diet. Peanuts on the other hand is rich in proteins.

Serve the Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe) along with hot Phulka or Garlic Naan. 

If you are looking for more Masoor Dal Recipes here are some:

  1. Masoor Dal Ghassi Recipe (Lentils in Tangy Coconut Curry)
  2. Egg Masoor Dal Recipe (Lentil Curry With Eggs)
  3. Green Mango Masoor Dal Recipe

Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Pressure Cooker
Prep in

10 M

Cooks in

35 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 3/4 cup Masoor Dal (Whole)
  • 1/2 cup Raw Peanuts (Moongphali)
  • 1 inch Ginger , grated
  • 2 Green Chillies , slit
  • 1 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 1 Bay leaf (tej patta) , torn
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Garam masala powder
  • Salt , to taste
  • Seasoning
  • 1 teaspoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 inch Cinnamon Stick (Dalchini) , broken
  • Garnish
  • Coriander (Dhania) Leaves , a small bunch chopped
  • 1 teaspoon Lemon juice

How to make Masoor Moong Phali Ki Dal Recipe (Masoor Dal With Peanuts Recipe)

  1. To begin making the Masoor Moong Phali Ki Dal Recipe, first prep all the ingredients and keep them ready.

  2. Heat oil in the pressure cooker, add the ginger, onion and saute until the onions soften. Add the tomato, chilli, bay leaf, masoor dal, peanuts, turmeric powder, garam masala powder and salt to taste.

  3. Add 2-1/2 cups of water and pressure cook for 2 whistles. After the couple of whistles, turn the heat to low and simmer for 4 to 5 minutes. Turn off the heat and allow the pressure to release naturally.

  4. Heat ghee in a tadka pan for seasoning; add the cumin seeds, cinnamon and allow the flavors to infuse for a few seconds. 

  5. Open the cooker, and transfer to a serving bowl. Stir in the chopped coriander leaves and the lemon juice. Check the salt and adjust to taste.

  6. Finally pour the seasoning and serve. 

  7. Serve the Masoor Moong Phali Ki Dal along with Tawa Paratha, Cabbage Sabzi and Raita for a wholesome lunch or dinner.

Archana Doshi

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Last Modified On Monday, 13 February 2017 18:35
     
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