Lemony masoor dal with vegetables

I love dals with lemon juice. Latha’s lemon rasam has been a great hit at my home. We also love dali thoy with some lemon juice on top. I want to slowly increase the usage of lemon and decrease  tamarind and tomato in my cooking. Lets see how that goes.

This dal is inspired by Sanjeev Kapoor’s Dal bahar recipe that I had seen few years ago on TV. I replaced toor dal with masoor dal(the red colored split masoor dal) since I wanted some change from “friendly neighborhood dal” – toor dal. We both love the taste of this dal. It is very mild but very tasty. It is one of those, which you go on and on and on eating even after your rice is done :).

In the above picture, you cannot actually see any other vegetables except drum sticks. Wonder where they disappeared, I blame it on gravity. They must have sunk to the bottom :).

Sending this to EC’s AFAM lemon.

2/3 cup toor dal or masoor dal
1 cup vegetables – green beans, carrots, drum sticks, cauliflower (I use avrekaLu also)
1/4 cup onions(optional)
1/2 tea spn mustard seeds
1/2 tea spn cumin seeds
5-6 curry leaves
1 tea spn fresh ginger-garlic paste
4 green chillies
1/2 tea spn chilli powder (I didn’t use this)
A pinch turmeric
3-4 strands coriander leaves
1 tbl spn lemon juice

Soak dal in water for about 30mins.
Heat oil and add mustard seeds. When they start popping, add cumin seeds. Add curry leaves, green chilies, ginger garlic paste, onions. Fry till the onions turn brownish. Then add turmeric powder, chilli powder, salt, dal, vegetables and cook till done(this can be cooked in pressure cooker to save time). Add coriander leaves, lemon juice. Cook for few minutes. Serve hot with rice.

Serves : 3-4
Preparation time : 30mins

18 thoughts on “Lemony masoor dal with vegetables”

  1. hello shilpa, im a regular visitor to your website, and find it very comprehenisve. unfortuantely im unable to post comments /requests, i dont know why?! guess soem issue with the ISP here..anyways ths is a lovely recipe and i intend to try it soon :))


  2. Hi Shilpa,
    You know we hardly use tamarind at home, its mostly aam-sol, that you get in the Mangalore stores here, or the packaged aam choor powder. I bought my first packet of tamarind after I discovered your website 🙂 Now i have to think what to do abouot it if you switch to using alternatives!

  3. Masoor dal is the staple dal in our household..they cook quickly and taste great too…I usually make it very simply, like a soup… boil the dal with garlic, and sometimes with carrots, beans and tomatoes, and when it is done, add some turmeric and choppped coriander…we can have bowlfuls of this anytime 🙂

  4. Pingback: Wash your veggies! | Manzanillo Mexico Blog

  5. i love dal.. just a simple recipe. yet so tasty and there are so many variations. will try this one.. any particular reason you want to reduce tamarind and tomatoes consumption??

    Shilpa: Just an ayurvedic doctor’s advice to stop using tomatoes. He also mentioned to reduce any sour fruits except citrus fruits.

  6. Oh, this looks wonderful..I too tried red lentils with green mango, liked it..Next time will try this recipe, with lemon n veggies, am sure its very yummy..Btw, haav busy nhayi, lazy :D..

  7. This daal is good . There are other ‘tadka’ or ‘chaunk’ variations. You can add imli, coconut, amchoor instead of the fresh lemon juice to add a tang to the flavour, but nothing to beat the lemon flavour. Green chillies can replace the red, if you prefer, or even a dash of fresh ground pepper is really good. Above all, melted desi ghee with hing in it can be added, a tiny splash, just before eating, and it makes the rice fragrant. A really good pickle to go with any daal – rice is fresh raw, root-less ginger (I don’t know how else to describe it. It is available in the waning monsoon months in Delhi) with a dash of salt and a splash of fresh lemon juice. The ginger turns pink and looks and tastes really good. This is the best food combination in the rainy days.

  8. I tried lemony dal, it was such a treat. It tastes superb with plain rotis, or chapatis. Tangy and simply out of the world.

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