Daal Masala
Shan Daal Masala has the perfect blend of spices which help you prepare rich, spicy and creamy Lentil Curry for a light and healthy meal.
Prepare in: 30 mins
Cook in: 2h 30 mins
Prepare in: 30 mins
Cook in: 2h 30 mins
Ingredients:
Daal Mung (split mung) ¾ cup / 175g washed & soaked
Daal Masoor (split orange pea) 3 tablespoons washed & soaked
Onion 1 large / 125g sliced
Garlic Paste 10 cloves coarsely chopped
Tomato 1 small / 50g diced
Green Chilies 6-8 small /medium whole
Soya Leaves 1 teaspoon finely chopped
Curry Leaves 10 leaves
Oil / Ghee ¼ – ½ cup
Shan Daal Masala Mix 1 ½ – 2 tablespoons
Daal Mung (split mung) ¾ cup / 175g washed & soaked
Daal Masoor (split orange pea) 3 tablespoons washed & soaked
Onion 1 large / 125g sliced
Garlic Paste 10 cloves coarsely chopped
Tomato 1 small / 50g diced
Green Chilies 6-8 small /medium whole
Soya Leaves 1 teaspoon finely chopped
Curry Leaves 10 leaves
Oil / Ghee ¼ – ½ cup
Shan Daal Masala Mix 1 ½ – 2 tablespoons
Method:
Heat half oil and stir fry the onions for few minutes. Add Shan Daal Masala Mix and garlic.
Add lentils, tomato, soya leaves, green chilies and 6 cups of water. Boil on low heat until the daal is tender and smooth (about 30 minutes).
Heat the remaining ghee / oil and stir fry the curry leaves for few seconds and pour over the cooked lentil curry. Cover and cook on low heat for 15-20 minutes.
Heat half oil and stir fry the onions for few minutes. Add Shan Daal Masala Mix and garlic.
Add lentils, tomato, soya leaves, green chilies and 6 cups of water. Boil on low heat until the daal is tender and smooth (about 30 minutes).
Heat the remaining ghee / oil and stir fry the curry leaves for few seconds and pour over the cooked lentil curry. Cover and cook on low heat for 15-20 minutes.
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