3 masoor dal recipes to stay in shape without sacrificing on taste - Times of India

Clean, wash, and soak the masoor for at least one to two hours in enough water. Melt the masoor down. While stirring continually, set aside.
In a pressure cooker, heat the oil, add the onions, and sauté them while continuously stirring until they turn brown in colour.
While continuously stirring, add the red chili-garlic paste and continue to sauté for a few more seconds.
One whistle of pressure cooking is required after adding the potatoes, tomatoes, apricots, raisins, masoor, salt, and 1 14 cups of water.
Open the lid after letting the steam out.
If it is watery, cook it until just a small amount of moisture remains and the mixture is semi-dry. Set apart.
Separate the masala masoor into 2 equal portions and the rice into 3 equal portions.
One portion of the rice should be distributed evenly in an oiled glass baking dish.
One portion of the masala masoor should be spread over it.
Over the masala masoor, distribute the remaining rice in an equal layer. To add another layer, repeat steps 2 and 3 once more.
Cover with aluminium foil and bake for 10 minutes at 200°C (400°F) or for 2 minutes in the microwave. Make cautious to avoid using aluminium foil in the microwave because it could ignite. Instead, use a lid made for microwaves.
Just before serving hot, flip over on a sizable serving platter. Coriander is a good garnish.

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