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 :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients

 

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

masoor usal.JPG

Method

 

  1. Sprout the whole masoor .

  2. Heat a Pan on medium flame. Once hot add oil.

  3. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.

  4. Add Onions and saute till they turn translucent.

  5.  Add sprouted masoor. Mix well.

  6. Add turmeric powder , chilli powder, garam masala , salt to taste. Mix well and saute for another 2-3 minutes.

  7. Add the kokum and jaggery and mix well.

  8. Add water to adjust consistency. Cover and let it cook till daal gets cook.

  9. Grind freshly grated coconut adding 1 TBSP water. Add coconut to the curry and get to a nice boil.

  10. Garnish with finely chopped cilantro and serve hot with roti or rice.