Vegan Masoor Usal Recipe

Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients For Vegan Masoor Usal Recipe

1. Masoor Daal - 2 cups
2. Onion finely chopped - 1
3. Vegetable oil - 1 TBSP
4. Mustard seeds - 1 TSP
5. Cumin seeds - 1 TSP
6. Hing powder - 1/4 Tsp
7. Turmeric powder - 1 Tsp
8. Red Chilli powder - 1 Tsp
9. Garam Masala / Kitchen king masala - 1 Tsp
10. Kokum - 3-4 pieces ( https://en.wikipedia.org/wiki/Garcinia_indica )
11. Jaggery - 1/4 TSP
12. Freshly grated coconut - 1/8 cup
13. Salt to taste.
14. Cilantro - finely chopped for serving

Method

1. Sprout the whole masoor .
2. Heat a Pan on medium flame. Once hot add oil.
3. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
4. Add Onions and saute till they turn translucent.
5. Add sprouted masoor. Mix well.
6. Add turmeric powder , chilli powder, garam masala , salt to taste. Mix well and saute for another 2-3 minutes.
7. Add the kokum and jaggery and mix well.
8. Add water to adjust consistency. Cover and let it cook till daal gets cook.
9. Grind freshly grated coconut adding 1 TBSP water. Add coconut to the curry and get to a nice boil.
10. Garnish with finely chopped cilantro and serve hot with roti or rice.