Butter Masoor Daal -Simple A Flavourful Recipe-Quick Cooking Tips-Delicious & Easy Recipe By COOKIT

Butter Masoor Daal by COOKIT
Welcome to COOKIT, where we bring you delicious and easy-to-follow recipes! Today, we're making a comforting and creamy Butter Masoor Daal. This dish combines the earthy flavours of red lentils (masoor daal) with the richness of butter and aromatic spices, creating a hearty and satisfying meal. Perfect for a dinner or as a side dish to complement your flavour curries.
Ingredients:
For the Masoor Daal:
2 cups red lentils (masoor daal), rinsed and drained
10 cups water
2 tablespoons garlic, minced
1 tablespoon salt
1/2 tablespoon red chilli powder (adjust to taste)
1/4 tablespoon turmeric powder
1 tablespoon coriander powder
1/2 tablespoon cumin powder
2 tablespoons tamarind pulp or 1/4 cup milk for creaminess
For the Tarka (Tempering):
1/4 cup butter
1 clove garlic, sliced
1/2 medium onion, finely chopped
1 medium tomato, chopped
2 tablespoons fresh coriander, chopped
2 green chillies, slit
For the Rice:
1 kg short grain rice, rinsed and drained
1/4 cup butter
2 tablespoons salt
1 tablespoon whole cumin
7 cloves
4 cardamom pods
1 litter water
Instructions:
Cook the Masoor Daal:
In a large pot, combine the rinsed red lentils and 10 cups of water. Bring to a boil, then reduce heat and simmer until the lentils are soft and cooked through, about 20-25 minutes.
Add the minced garlic, salt, red chilli powder, turmeric powder, coriander powder, and cumin powder to the pot. Stir well to combine.
If using tamarind pulp, add it now. If you prefer a creamy texture, stir in the milk instead. Let the daal simmer for an additional 5-10 minutes to allow the flavours to meld together. Adjust the consistency by adding water if needed.
Prepare the Tarka (Tempering):
In a small pan, heat the butter over medium heat. Add the sliced garlic and saute until golden brown.
Add the chopped onion and cook until golden brown.
Stir in the chopped tomato and cook until soft and the oil starts to separate from the masala.
Pour the tarka mixture over the cooked daal and stir well to combine.
Garnish with chopped fresh coriander and slit green chillies.
Cook the Rice:
In a large pot, melt the butter over medium heat. Add the whole cumin, cloves, and cardamom pods. Sauté until fragrant.
Add the rinsed rice and stir to coat with the butter and spices.
Pour in 1 liter of water and add salt. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and water is absorbed, about 15-20 minutes.
Serve:
Fluff the rice with a fork and serve alongside the Butter Masoor Daal.
Enjoy this hearty and flavourful meal with your family and friends!

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