Masoor Usal/Indian Brown Lentil curry
Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.
This Recipe is free from :
Masoor Daal - 2 cups
Onion finely chopped - 1
Vegetable oil - 1 TBSP
Mustard seeds - 1 TSP
Cumin seeds - 1 TSP
Hing powder - 1/4 Tsp
Turmeric powder - 1 Tsp
Red Chilli powder - 1 Tsp
Garam Masala / Kitchen king masala - 1 Tsp
Kokum - 3-4 pieces ( https://en.wikipedia.org/wiki/Garcinia_indica )
Jaggery - ¼ TSP
Freshly grated coconut - ⅛ cup
Salt to taste.
Cilantro - finely chopped for serving
Sprout the whole masoor .
Heat a Pan on medium flame. Once hot add oil.
Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
Add Onions and saute till they turn translucent.
Add sprouted masoor. Mix well.
Add turmeric powder , chilli powder, garam masala , salt to taste. Mix well and saute for another 2-3 minutes.
Add the kokum and jaggery and mix well.
Add water to adjust consistency. Cover and let it cook till daal gets cook.
Grind freshly grated coconut adding 1 TBSP water. Add coconut to the curry and get to a nice boil.
Garnish with finely chopped cilantro and serve hot with roti or rice.