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Monday, 28 November 2016

Sabut Masoor Dal (Whole Red Lentil Curry)


           A healthy lentil prepared with whole masoor dal (red lentils) is a good daily diet intake of proteins and fibre. It is also considered as a comfort food. Enjoy it with plain steamed rice, jeera rice or any type of Indian bread like roti, phulka, chapatti, naan, etc. Do try this nutritious and aromatic lentil curry for a wholesome meal. Please Check for a step by step method with pictures to prepare this simple delicacy.








  • 1 cup whole masoor dal with skin, soaked overnight
  • 1 tsp. ginger, chopped
  • 2 green chilies
  • 2 tbsp. mustard oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1" cinnamon stick
  • 3 green cardamoms
  • 6 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tomato, chopped
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 1 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped






          Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder, green chilies and ginger for 10 minutes on a low flame after the first whistle.

           Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves, cumin seeds and fennel seeds. Saute for a few seconds and add the onion and fry till light brown.

          Add the ginger-garlic paste, tomato paste and all the remaining dry spices (except salt) mixed with a little water. Fry till the oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Pour over the boiled dal, salt and 1 cup water. Adjust water according to the consistency required.

          Simmer on a low flame for 2-3 minutes. Simultaneously keep mashing the dal with the back of the ladle.

          When done, add the kasuri methi and lime juice. Mix well and keep it covered for 4-5 minutes. Then garnish with coriander leaves and serve with rice or chapattis.





                               Soak the dal overnight.






                    Pressure cook the dal in 2 cups water along with 1 tsp. oil, turmeric powder,
                    green chilies and ginger for 10 minutes on a low flame after the first whistle.



                               The boiled dal.




                     Heat remaining oil in a pan and temper with cinnamon, cardamoms, cloves,
                     cumin seeds and fennel seeds. Saute for a few seconds.



                                Add the onion and fry till light brown.



                     Add the ginger-garlic paste, tomato paste & all the remaining dry spices
                     (except salt) mixed with a little water. Fry till the oil separates.



                               Now add the tomatoes and continue to fry till it is mashed. 






                      Pour over the boiled dal, salt and 1 cup water. Adjust water according to 
                      the consistency required.



                    When done, add the kasuri methi and lime juice. Mix well and keep it 
                    covered for 4-5 minutes. 




                         Then garnish with coriander leaves and serve with rice or chapattis.









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