Tag Archives: Masoor Dal

Masoor Dal Khichdi

13 Apr

Masoor Dal Khichdi

Khichdi is a South Asian rice dish made from rice and dhal / dal. Rice and dhal are simmered together till completely cooked, soft and mushy. It is a comfort dish which can be easily digestible and mostly eaten on cold winter days. In masoor dal khichdi, masoor dal is used instead of regular split moong dal. A dollop of clarified butter / ghee topped at end makes the khichdi even more digestible.
Makes: 2 servings


Red Lentils 1/2 cup
Rice 1 cup
Onion 1
Green Chile 3 – 5
Ginger 1 inch piece
Carrot 1
Potato 1
Frozen Green Peas 1/2 cup
Fresh Beans / Snow Peas 10
Red Bell Pepper 1
Turmeric Powder 1 tsp
Cilantro few sprigs
Coriander Powder 1 tbsp (optional)
Black Peppercorns 1 tsp
Cumin Seeds 1 tbsp
Ghee 1 tbsp
Salt to taste

Method of preparation:

Peel, remove ends and slice the onion.
Remove stems, wash and slice the green chillies.
Peel and finely chop or grate the ginger.
Peel and chop potato into small cubes.
Peel, remove ends and chop the carrot into 2 inch long slices.
Remove ends and halve the snow peas.
Wash, remove stem and chop the bell pepper into 2 inch long slices.
Wash rice and dal under water and strain.
Crush black peppercorns thoroughly.
Clean, wash and roughly chop cilantro.

Heat ghee in a pressure cooker, electric rice cooker or heavy bottomed deep vessel.
Add cumin seeds, crushed black peppercorns and fry them till golden brown.
Add onions, green chiles, ginger and fry until onion turns translucent.
Stir in turmeric powder, coriander powder (if using), potato cubes, green peas, carrots, snow peas and bell pepper slices.
Fry for 2 – 4 minutes and add rice and dal.
Pour 3 1/2 cups of water and bring to boil.
Cook covered till all the water has been absorbed and rice and dal are soft.
Garnished with chopped cilantro and a dollop of ghee.
Serve masoor dal khichdi hot with raita or kadhi.
Notes: Make sure dal and rice are thoroughly cooked. Traditionally, this khichdi is of little pouring consistency. So add more water to make it little runny.

Suggestions: Khichdi burnt at bottom – add more water and cooked on low flame next time. Else use a heavy bottomed vessel, better yet, use a double boiler.
Variations: Masala Moong Dal Khichdi, Khichdi with just plain rice and dal, Bajre Ki Khichdi made with pearl millet (sajjalu), Asur Khichdi made of mahua flour etc…
Other Names:Mysore Dal Khichri, Masoori Dal Khichidi, Masoori Pappu Khichree, Khichdee, Khichadi, Khichuri, Khichari.

Multiple Dal Roti

3 Feb

Pappula Rotti


Toor Dal 1/2 cup
Split Moong Dal 1/2 cup
Masoor Dal 1/2 cup
Chana Dal 1/2 cup
Raw Rice 1 cup
Salt to taste
Oil as required

Method of preparation:

Separately grind each of the ingredients except salt into somewhat coarse powder using a grinder.
Combine all the ground dals into one mixture.
Store the ground dals powder in a jar and use it when required.

To make instant dal roti, take a cup of above ground powder into mixing bowl.
Add sufficient salt and 3/4th cup of water.

Heat a heavy wok on medium heat and pour 2 tbsps of oil into it.
When oil gets hot, pour the dal mixture into the wok.
Cook covered on low flame until the bottom of roti is crisp and cooked (abt. 15 min).
Uncover, turn on other side and cook for 5 – 8 minutes on low flame.
When the dal roti is completely cooked from inside, remove and repeat the same for another roti.
Serve hot dal roti with coconut chutney.

Notes: Make sure to check whether roti is cooked from inside before removing from heat.

Amaranth Masoor Dal

10 Sep

Thotakura Podi Pappu


Amaranth Leaves 1 medium bunch
Masoor Dal 1 cup
Garlic 5 pods
Green Chiles 4 – 6
Turmeric Powder 1/2 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Broken Red Chiles 3
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Chop off stems, clean, wash and roughly chop amaranth leaves.
Remove stems, wash and slit green chiles.
Peel, remove hard ends and slightly mash garlic pods.

Bring to boil 3 cups of water, add washed masoor dal, a drop of oil, turmeric powder and boil until dal is just cooked.
Strain excess water from cooked masoor dal and keep aside.

Heat oil in a wok, add garlic and all talimpu ingredients in order.
When dal changes color, add green chiles, chopped amaranth leaves and salt.
Add about half a cup of water and cook for few minutes until leaves wilt a bit.
Then add cooked masoor dal and turmeric powder.
Mix thoroughly and stir fry until all the moisture is evaporated.
Serve hot with steamed rice.

Notes: Don’t overcook masoor dal.

Amaranth Dal

9 Jun

Thotakura Pappu


Amaranth Leaves 1 bunch
Masoor Dal 2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder a big pinch
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Dried Red Chiles 2
Curry Leaves 4
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash masoor dal in water thoroughly.
In a sauce pot, bring to boil 5 cups of water, add masoor dal, tamarind and turmeric powder.
Cook the dal until its soft and breaks and then discard the tamarind from the dal.
Pluck, wash and roughly chop amaranth leaves (abt. 3 cups packed).
Remove stems, wash and slit the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, chopped amaranth leaves and salt.
Once the leaves turn soft and cooked, add them to above dal pot.
Add water to obtain desired consistency and boil for 1-2 minutes.
Serve hot with steamed rice and papad.

Notes: Make sure dal and the leaves are cooked properly.

Masoor Moong Dal

18 Jan



Split Red Lentils/ Masoor Dal 1 cup
Split Yellow Lentils/ Moong Dal 1/4 cup
Onion 1
Tomato 1
Green Chillies 2
Ginger Garlic Paste 2 tsps
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chillies 3
Curry Leaves 6
Oil 2 tbsps

Method of preparation:

Remove stems, wash and slit green chilies into two.
Peel and chop onion.
Wash and chop tomato.
Wash the dals thoroughly three times.
Simmer the dals with turmeric powder and salt in 6 cups of water for half an hour.
Alternatively, pressure cook the dals together in 3 cups of water.

Heat oil in a pan, add all talimpu ingredients in order.
When dal urad dal changes color, add green chilies, onion, tomato and ginger garlic paste.
When onion turns translucent and tomato is cooked, add this to above pot of cooked dals.
Mix thoroughly and serve.

Notes: Make sure dals are completely cooked.