Punjabi Moongi Masar Dhal / Yellow Lenti Dal (English) - At Home with Reena

4/11/2017 Update: Please see updated recipe on blog and in description. Thanks Video is outdated.

Lets learn how to make Yellow Lentil Dhal / Moongi Masar Dhal together. Its hearty a little spicy and perfect for the winter. #Feedback is a gift

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Ingredients
1 cup yellow lentils (rinsed)
1 tsp of masala 
5 cups of water 
1 tsp of Salt
1 tsp of turmeric
1 tsp of red chili powder 
1 tbsp of cumin
1/2 yellow onion diced into small pieces 
1 inch cube of ginger (diced into small pieces)
2 garlic gloves (minced into small pieces)
10-15 cilantro leaves (diced)

Method
Measure out all your spices and dice all the appropriate produce.
Take your 1 cup of yellow lentils and put them in a plate and sort them to find any dirt rocks or bad lentils.
Take a medium sized pot and place your lentils in it and rinse them thoroughly. Place on a medium to low heat and add 5 cups of water.
At this time add your:
1 tsp of salt
1 tsp of turmeric aka Haldi
1 tsp of red chili powder
Cover with lid and set aside for 15-20 mins.

Now in separate medium size pan we are going to create the thurka/base.… add 3 tablespoons of olive oil, vegetable oil or your preference of cooking oil. Set the heat to medium.
Once the oil is hot… Add 1 tbsp of cumin. Sauté for 1 min.
Add your finely chopped onion to your sauté pan.

Cook until the onions are translucent.
Take your 1 inch cube of finely graded ginger and 2 diced gloves of garlic and add them to the cumin, continue to sauté.
Grill for about 1-2 minutes or until you smell a strong ginger and garlic aroma.

Add green serrano chile and cook for 1 min.

The final step in creating the base. Add your 1 tsp of masala to the sauté pan and stir for 1 min.
Once your base is done. We are going merge the two together. Take your saucepan of base and add to pot of lentils.

Gently fold the base and lentils together until you have a more even consistency.

Lastly this is optional. I like to and a little garnish to the dish, a little diced up cilantro to the top and I cover with a lid on low heat for about 10 mins.

A Few Learned Lessons
- If you want more a soupy consistency boil a cup of water and then add to your dish at the end.
- If you find that the masala is too strong… you can boil a cup of water and add to dhall. Its key that you ad a boiled cup of water. Don’t do luke warm. Think of it as freezing the cooking process when you add somethings that has a colder temperature than the actual dish. Because all the flavors are still melding together.
- Everyones got there own type/strength of masala. No two brands are the same and the home made masala is totally different! So I recommend putting a little less than 1 tablespoon if you are not sure of the strength of your masala.

Видео Punjabi Moongi Masar Dhal / Yellow Lenti Dal (English) - At Home with Reena канала Reena sekhon