Masoor Dal with Fox Nuts

44 mins

4 servings

Cooked 300+ times recently

Vegan

★ 4.4

Ingredients

80 g Masoor Dal- Split (washed and soaked)
900 ml Water
2 tbsp Refined Oil
1 tsp Jeera
3 tsp Kasoori Methi
3 g Ginger (peeled)
2 piece Onion (cut)
1 piece Green Chilli (stems removed)
3 piece Tomato (cut)
15 g Roasted Fox Nuts
2 tsp Coriander Powder
1.25 tsp Salt
0.5 tsp Garam Masala
0.25 tsp Turmeric
4 stem Coriander Leaves (minced)
0.5 tbsp Ghee

Instructions

Masoor dal with Fox Nuts is a regular dal topped with roasted makhana. Try as a new dal recipe for special occasion cooking. Pair with rice/chapati

Prepare Initial Aromatics
First, soak 80 g Masoor Dal- Split in 400 ml Water for 2 hours (this is done outside The Upliance). Strain the dal and keep aside. Now, add 2 tbsp Refined Oil, 1 tsp Jeera, and 3 tsp Kasoori Methi to The Upliance jar. Then, add 3 g peeled Ginger, 2 cut Onions, and 1 Green Chilli (stems removed).
Sauté Aromatics and Cook Tomatoes
The device will now sauté these aromatics on medium heat for 30 seconds, then continue on low heat for 3 minutes with automatic stirring. After this, add 3 cut Tomatoes to The Upliance jar. The Upliance will cook the tomatoes to a gravy consistency on low heat for 5 minutes, automatically scraping the jar to prevent sticking.
Cook Dal with Spices and Fox Nuts
Repeat the above by adding the 80 g soaked and strained Masoor Dal, 10 g Roasted Fox Nuts, 2 tsp Coriander Powder, 1.25 tsp Salt, 0.5 tsp Garam Masala, 0.25 tsp Turmeric, and 500 ml Water to The Upliance jar. The device will then cook the dal on low heat for 35 minutes with automatic stirring until tender and well-combined.
Garnish and Serve
The dish is ready. Stir in 5 g Roasted Fox Nuts for added crunch. Garnish with 4 minced Coriander Leaves and a drizzle of 0.5 tbsp Ghee. Serve hot with rice or chapati.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

471

Calories

41g

Carbs

14g

Protein

29g

Fat

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Masoor Dal with Fox Nuts

44 mins

4 servings

Cooked 300+ times recently

Vegan

★ 4.4

Ingredients

80 g Masoor Dal- Split (washed and soaked)
900 ml Water
2 tbsp Refined Oil
1 tsp Jeera
3 tsp Kasoori Methi
3 g Ginger (peeled)
2 piece Onion (cut)
1 piece Green Chilli (stems removed)
3 piece Tomato (cut)
15 g Roasted Fox Nuts
2 tsp Coriander Powder
1.25 tsp Salt
0.5 tsp Garam Masala
0.25 tsp Turmeric
4 stem Coriander Leaves (minced)
0.5 tbsp Ghee

Instructions

Masoor dal with Fox Nuts is a regular dal topped with roasted makhana. Try as a new dal recipe for special occasion cooking. Pair with rice/chapati

Prepare Initial Aromatics
First, soak 80 g Masoor Dal- Split in 400 ml Water for 2 hours (this is done outside The Upliance). Strain the dal and keep aside. Now, add 2 tbsp Refined Oil, 1 tsp Jeera, and 3 tsp Kasoori Methi to The Upliance jar. Then, add 3 g peeled Ginger, 2 cut Onions, and 1 Green Chilli (stems removed).
Sauté Aromatics and Cook Tomatoes
The device will now sauté these aromatics on medium heat for 30 seconds, then continue on low heat for 3 minutes with automatic stirring. After this, add 3 cut Tomatoes to The Upliance jar. The Upliance will cook the tomatoes to a gravy consistency on low heat for 5 minutes, automatically scraping the jar to prevent sticking.
Cook Dal with Spices and Fox Nuts
Repeat the above by adding the 80 g soaked and strained Masoor Dal, 10 g Roasted Fox Nuts, 2 tsp Coriander Powder, 1.25 tsp Salt, 0.5 tsp Garam Masala, 0.25 tsp Turmeric, and 500 ml Water to The Upliance jar. The device will then cook the dal on low heat for 35 minutes with automatic stirring until tender and well-combined.
Garnish and Serve
The dish is ready. Stir in 5 g Roasted Fox Nuts for added crunch. Garnish with 4 minced Coriander Leaves and a drizzle of 0.5 tbsp Ghee. Serve hot with rice or chapati.