wow..its a huge diffrence between an indian dal and a pakistani dal......the ways the soo diffrent yet both r sooo good.....im gonna try this way next time i make dal...
masoor dal is the split masoor dal which is reddish in color. Therefore it is also commonly called red lentil/dal where it is not consumed regularaly such as the western countries or south india.
black whole masur is called sabut "masur" or sometimes "masar" by punjabis which is very different from "masur" which is also in th vocabulary to identify the split masur/ red dal.
I agree with you Sakshi and Rupali... In Authentic Dal Makhani recipe they use Black Urad Dal and there's a huge difference between Black Urad Dal and Whole Masoor Dal. Masoor Dal is also called as Black Sabut Dal. Masoor Dal is brown in color.
Yes I make Dal Makhani with combination of Rajma and Masoor Dal and it tastes just awesome. The beauty of Masoor Dal is we don't have to cook it for hours and hours to get rich makhani taste. :)
hi madhura , traditionally whole black urad dal and rajma are used while making dal makhani.pls post ur version using masoor dal ... hearing abt it for first time..
hi madhura , traditionally whole black urad dal and rajma are used while making dal makhani.pls post ur version using masoor dal ... hearing abt it for first time..
Hi Madhura, thanks for a wonderful dal recipe.... was actually looking for masoor dal only.... but, can i use split masoor dal and follow the same recipe as u shown here? if not, can u post spilt masoor dal recipe too plz?
@vj0509 hmmm I haven't tried with split masoor dal. Split masoor dal cooks faster, it may get mushy. II will surely post recipe with split masoor dal. But for this I would suggest to go with Whole Masoor Dal only...
It seemed like you added a lot of salt to the dish...do you like things to be salty, or does this Dal just need a lot of salt? Thanks for another great recipe!
@mllee2008 oh no that Dal wasn't salty at all. There's not exact proportion of salt. It's as per taste only. You may try adding small amount of salt at a time, taste and adjust to suit to your taste buds. It looks a lot because I haven't added salt while boiling the dal and added all at a once. Believe me the Dal tastes Super Delicious.
wow..its a huge diffrence between an indian dal and a pakistani dal......the ways the soo diffrent yet both r sooo good.....im gonna try this way next time i make dal...
M4037331 1 week ago
This turned out to be really good! Thanks once again, Madhura!
It's a nice option when you have vegetarian guests.
leenaglen 5 months ago
mast zali dal my husband like to much he said to me parat banav gud job
fitphysio 1 year ago
@fitphysio
Thanks so much for your feedback, amachya nawarobanchi pan hi dish favorite aahe ;)
madhura94 1 year ago
i think she i s raju srivastvas wie
gmcdg 1 year ago
Your english accent is very typical
wizardleg 1 year ago
masoor dal is the split masoor dal which is reddish in color. Therefore it is also commonly called red lentil/dal where it is not consumed regularaly such as the western countries or south india.
black whole masur is called sabut "masur" or sometimes "masar" by punjabis which is very different from "masur" which is also in th vocabulary to identify the split masur/ red dal.
myuniverse2007 1 year ago
I agree with you Sakshi and Rupali... In Authentic Dal Makhani recipe they use Black Urad Dal and there's a huge difference between Black Urad Dal and Whole Masoor Dal. Masoor Dal is also called as Black Sabut Dal. Masoor Dal is brown in color.
Yes I make Dal Makhani with combination of Rajma and Masoor Dal and it tastes just awesome. The beauty of Masoor Dal is we don't have to cook it for hours and hours to get rich makhani taste. :)
madhura94 1 year ago
Hiii manjula...nyc receipe...
but I will agree with rajerupali05... that in Dal Makhani whole black urad dal & rajma is used...but may be u got some diff version...
well looking forward for ur receipes...
sakshi...
sharmawwe1811 1 year ago
hi madhura , traditionally whole black urad dal and rajma are used while making dal makhani.pls post ur version using masoor dal ... hearing abt it for first time..
rajerupali05 1 year ago
hi madhura , traditionally whole black urad dal and rajma are used while making dal makhani.pls post ur version using masoor dal ... hearing abt it for first time..
rajerupali05 1 year ago
thanks :) waiting for spilt masoor dal recipe too..
ok.. is it whole masoor matki or whole masoor??
vj0509 1 year ago
@vj0509 Its whole masoor only, that we use while making Dal Makhani..
madhura94 1 year ago
Hi Madhura, thanks for a wonderful dal recipe.... was actually looking for masoor dal only.... but, can i use split masoor dal and follow the same recipe as u shown here? if not, can u post spilt masoor dal recipe too plz?
vj0509 1 year ago
@vj0509 hmmm I haven't tried with split masoor dal. Split masoor dal cooks faster, it may get mushy. II will surely post recipe with split masoor dal. But for this I would suggest to go with Whole Masoor Dal only...
madhura94 1 year ago
@vj0509 Masoor Dal is also called as Kali (Black) Sabut Dal. I hope now you may get it.
madhura94 1 year ago
@madhura94
yes i came to knw tht it is just the whole masoor dal [light green color].. will try it..
but kali dal is whole urad dal i guess......
vj0509 1 year ago
It seemed like you added a lot of salt to the dish...do you like things to be salty, or does this Dal just need a lot of salt? Thanks for another great recipe!
mllee2008 1 year ago
@mllee2008 oh no that Dal wasn't salty at all. There's not exact proportion of salt. It's as per taste only. You may try adding small amount of salt at a time, taste and adjust to suit to your taste buds. It looks a lot because I haven't added salt while boiling the dal and added all at a once. Believe me the Dal tastes Super Delicious.
madhura94 1 year ago