Khadi Dal or Khadi Masoor Ki Dal or Red Gram Dal Recipe is a Hyderabadi special dish always made for breakfasts with rotis or chapatis or parathas.
Khadi dal is made by giving an aromatic tempering and then cooking dal with lentils and spices. It is very easy, quick and a tasty dish. This dal recipe is usually prepared in almost every hyderabadi household as a morning dish during breakfasts.
Red Gram or masoor dal is used in making Khichdi or in normal daal recipes. Whenever any kind of dal is made, the tempering given to the dal should be very flavorful and aromatic. I try to give much importance to the tempering as it decides the taste of the different dal recipes.
Khadi dal is so easy to make and a must learn dish for the beginners to try it out as it doesn’t require any vegetable and this recipe can be made when we are short of fresh vegetables at home.
Check out the detailed recipe of khadi dal below.
Ingredients To Make Khadi Dal
- 1 cup Split Red Gram Lentils/Masoor Dal
- 2 tbsp edible oil
- 2 slit green chillies
- 1/2tsp cumin seeds(jeera)
- 3-4 curry leaves
- 1 small sized onion, finely chopped
- 1 tsp ginger garlic paste
- 1 large Tomato, finely chopped
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1 cup water
- 1 tsp coriander leaves for garnishing
Instructions For Khadi Masoor Ki Dal
- Firstly, wash the lentils and soak in water for about 30 minutes.
- Take a cooking pan, heat oil, add the cumin seeds allow it to splutter, add slit green chillies, curry leaves, saute well.
- Add the chopped onions and fry till golden brown.
- Add the ginger garlic paste and add tomato, add red chilli powder, turmeric powder and then add the red gram/masoor dal, mix well.
- Add water and cook till the dal is tender. If it is not tender then cook till it gets soft.
- Add salt and cook for few minutes.
- Finally, garnish with chopped coriander leaves.
- Serve with rotis or parathas.
Notes: If Dal is pressure cooked then the Dal can be pressure cooked for about 1 or two whistles. Salt is added at the end as the dal takes a long time to get tender if salt is added to the dal at the beginning stage. If there is no time to soak the dal then pressure cook with one more extra whistle.