3 Lip-Smacking Masoor Dal Recipes to Achieve Your Dream Body!

Try these interesting masoor dal dishes

Masoor dal is loaded in iron and a variety of other necessary elements. This makes it essential for boosting hemoglobin levels and avoiding fatigue and lethargy. Here are three fantastic dishes that use this traditional Indian spice. Lets talk about the Masoor Dal Recipes Dream Body.

Recipe 1: ​​Masoor Mint Roll​

For Filling

3/4 cup finely chopped mint leaves (pudina) leaves

3/4 cup whole masoor (whole red lentil)

2 tsp ginger-green chilli paste

1/2 cup grated low-fat paneer (cottage cheese)

2 tbsp whole wheat bread crumbs

1/4 cup finely chopped carrots

1/4 cup finely chopped spring onions whites

1/4 cup finely chopped coriander (dhania)

2 tsp oil

Salt to taste

For yogurt blend

2 tbsp dill leaves (suva bhaji)

2 tbsp low fat milk , (99% fat free)

1/4 cup low-fat curds (dahi)

2 pinches mustard (rai / sarson) powder

Salt to taste

For wraps

4 rotis

8 tbsp garlic-tomato chutney

1 cup roughly torn lettuce

4 tbsp finely chopped and blanched carrot

​​Method​ or the preparation

Overnight, clean, wash, and soak the masoor.

Masoor should be soft and slightly overcooked but not mashed after being drained, added to 2 cups of water, and pressure cooked for 2 to 3 whistles.

Open the lid after letting the steam out.

Use a potato masher to thoroughly drain the masoor and coarsely crush it.

Mix well after adding the bread crumbs, ginger-green chili paste, and mint leaves.

Spring onion whites are added to hot oil in a nonstick skillet and sautéed until transparent.

Add the carrots, coriander, masala mixture, and salt. Cook for 2 minutes, stirring frequently, on a medium temperature.

Put a roti on a spot that is clean and dry, and then dollop 2 teaspoons of the garlic tomato chutney on top of it.

Place 1/4 cup of lettuce and 1/4 cup of the mint and masoor filling in a row in the center of the roti.

One tablespoon of the carrots should be spread with 1/4 of the yoghurt dill before being tightly rolled.

Repeat the procedure with the remaining ingredients to make 3 additional rolls.

Once each roll has been wrapped in tissue paper, it should be immediately served.

Recipe 2: Masoor Kababs​


3/4 cup whole masoor (whole red lentil)

2 tsp ginger-green chilli paste

3/4 cup finely chopped mint leaves (pudina) leaves

1/2 cup grated low fat paneer (cottage cheese)

2 tbsp brown bread crumbs

Salt to taste

2 tsp oil for cooking

Method or the preparation

Masoor must be washed, cleaned, and soaked.

After being drained, combined with 2 cups of water, and pressure cooked for two to three whistles, the masoor has to be soft and slightly overcooked but not mashed.

After letting the steam escape, open the lid.

Masoor should be drained of water and discarded. Crush the masalor finely using a potato masher.

Before adding the remaining ingredients, carefully combine.

Divide the mixture into 16 equal portions. Each component must be assembled into a little, long, flat tikki.

Each tikki should be cooked till golden brown on both sides on a heated non-stick tava (griddle) over a medium flame. Each tikki should have a satay stick poked through it. Serve hot.

Recipe 3: Masoor Biryani​

For The Masala Masoor

1/2 cup masoor (whole red lentil) , soaked for 1-2 hours

3/4 cup chopped tomatoes

1/2 cup chopped onions

1/2 cup potato cubes

2 apricots, soaked and finely chopped

3 tbsp red chilli-garlic paste

1 tbsp chopped raisins (kismis)

2 1/2 cups cooked rice (chawal)

2 tbsp milk

1 tbsp oil

Salt to taste

Method or the preparation

The masoor should be cleaned, washed, and soaked in enough water for at least one to two hours. Melt down the masoor. Set aside while stirring continuously.

Heat the oil in a pressure cooker, add the onions, and sauté them while turning constantly until they turn brown.

Add the red chili-garlic paste and continue to sauté for a few more seconds while stirring constantly.

After adding the potatoes, tomatoes, apricots, raisins, masoor, salt, and 1 14 cups of water, pressure cooking must be completed for one whistle.

After letting the steam escape, open the lid.

If the mixture is liquid, simmer it until very little moisture is left and it is semi-dry. Set aside.

Rice should be divided into three equal portions, and masala masoor should be divided into two portions.

In an oiled glass baking dish, distribute one portion of the rice evenly.

Spread one piece of the masala masoor over it.

Distribute the remaining rice evenly over the masala masoor. Repeat steps 2 and 3 to add a second layer.

Bake for 10 minutes at 200°C (400°F) or microwave for 2 minutes while covering with aluminum foil. Aluminum foil should not be used in the microwave because it could catch fire. Use a microwave-safe lid as an alternative.

Flip over on a big serving dish just before serving hot. Good garnishes include coriander.

Leave a Comment