green lentil dhal

Green lentil dal made with whole masoor is one of the simplest, healthiest, and most comforting everyday dishes. This dal is made using basic pantry ingredients like onion, green chilies, ginger, curry leaves, and a simple ghee seasoning that adds wonderful aroma and flavor. It is a very homestyle recipe, not very spicy, and perfect for daily meals.

Whole masoor or green lentils are very nutritious and rich in protein, fiber, and iron. They cook beautifully and have a nice texture — soft but not completely mushy like some other dals. This makes the dal very hearty and satisfying. This recipe is especially good for everyday lunch or dinner and pairs very well with steamed rice, chapati, roti, or even millet rotti like jolada rotti.

In this recipe, the lentils are first cooked with turmeric and a little oil either in a pressure cooker or on the stovetop. After the lentils are cooked, salt, green chilies, curry leaves, and water are added and the dal is brought to a boil. Finally, a simple seasoning made with ghee, mustard seeds, cumin seeds, hing, ginger, and onion is added to the dal. This seasoning gives a very nice flavor and makes the dal very aromatic and delicious.

One of the best things about this recipe is that you can adjust the consistency easily. If you like thinner dal for rice, you can add more water. If you prefer thicker dal for chapati or roti, you can reduce the water and simmer for a few more minutes.

This dal can be made in a pressure cooker for convenience, or you can cook the lentils on the stovetop if you prefer traditional cooking. Both methods work well, and the taste is equally good.

This is a very simple, healthy, protein-rich, and comforting dal recipe that you can make regularly as part of your everyday cooking.

How to Cook Lentils – Pressure Cooker Method

Wash the green lentils well and add them to a pressure cooker with turmeric powder, oil, and 1.5 cups water. Pressure cook on medium heat for 2 whistles. Let the pressure release naturally before opening the cooker.

How to Cook Lentils – Stovetop Method:

If you do not want to use a pressure cooker, you can cook the lentils on the stovetop.
Wash the green lentils well.
Add lentils, turmeric powder, oil, and 3 cups of water to a pot.
Bring it to a boil on medium heat.
Once it starts boiling, reduce the heat, cover, and cook.
Stir occasionally and add more water if needed.
Cook for about 25–30 minutes or until the lentils are soft but not mushy.
After the lentils are cooked, follow the same steps

Ingredients:

• Cooking the Lentils
• 1 cup green lentils / whole masoor
• 1/2 tsp oil
• 1/4 tsp turmeric powder
• 1.5 cups water

Other Ingredients:

• 1 medium onion (diced)
• 3 green chilies (slit)
• 1/2 tsp chopped ginger
• Few curry leaves
• Generous amount chopped coriander leaves
• 1 clove garlic (optional)
• 1 to 1.5 tsp salt (to taste)
• 1 additional cup water

For Seasoning:

• 1.5 tsp ghee or cooking oil
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds (jeera)
• Pinch of hing

Method:

Cook the Lentils:

1. Wash the green lentils or whole masoor well.
2. Add lentils to a pressure cooker with turmeric powder, 1/2 tsp oil, and 1.5 cups water.
3. Pressure cook on medium heat for 2 whistles.
4. Turn off the heat and let the cooker cool completely.

Once the cooker is cooled, open and add:

• Salt
• Curry leaves
• Slit green chilies
• 1 cup water
• Mix well and bring the dal to a boil.

Prepare the Seasoning:

1. Heat ghee or oil in a pan on medium heat.
2. Add hing and mustard seeds. Let them pop.
3. Add cumin seeds and let them sizzle.
4. Add chopped ginger, garlic (optional), and diced onion.
5. Sprinkle a little salt and fry for about 30 seconds.
6. Add this seasoning to the boiling dal.
7. Add chopped coriander leaves.
8. Let the dal boil for 3 to 4 minutes so the flavors combine well.

Serve hot with:

• Steamed rice
• Chapati
• Jolada rotti
• Bread
• Millet roti
• This dal tastes even better after a few hours as the flavors develop more.

Notes:

1. You can mash a small portion of the dal to make it slightly creamy.
2. Adjust water depending on the consistency you like.
3. You can add a small tomato if you want slight tanginess
4. Ghee gives best flavor, but oil works well for a vegan version.