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Massor dal is a massive storehouse of nutrients like protein, folic acid, iron and zinc. Protein helps in the formation of new cells, their growth and maintenance. Folic acid and iron on the other hand build up the haemoglobin cells that carry the much required oxygen and supply nutrients to our body. Zinc can enhance the activity of our immune cells and helps boost the immunity levels of our body.
1 cup of masoor dal (split red lentil)
Little salt to taste
2 tablespoon of cornflour
1/2 cup low fat curds (dahi)
1/2 cup low fat milk (99.9% fat-free, readily available in the market)
1 tablespoon of cumin seeds (jeera)
1 bay leaf (tejpatta)
2 tablespoon of finely chopped onions
2 tablespoon of finely chopped tomatoes
1/4 tablespoon of turmeric powder (haldi)
1 tablespoon of red paste
2 tablespoon of finely chopped coriander (dhania) for the garnish
Clean, wash and then soak the masoor dal in water for 2 to 3 hours to make it easier to cook. Drain the excess water and keep aside.
Combine the dal, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid and whisk the dal and keep it aside.
Combine corn flour, curds and milk together in a bowl and whisk well till it is smooth. Keep it aside.
Heat a non-stick pan on a medium flame and when hot, add the cumin seeds and bayleaf and dry roast for about 30 seconds.
Lower the flame, add the onions, tomatoes, turmeric powder and red paste and dry roast for a few minutes stirring continuously. Sprinkle a little water if the mixture starts burning.
Add the cooked dal, cornflour paste and 1 cup of water, mix well and simmer for 5 to 7 minutes or till the dal thickens.
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