Sabut Masoor Dal (Whole Red Lentils Curry)

 

         Dal (Lentil Curry) holds a prominent place in an Indian menu, without which no meal is complete. So let me share a healthy lentil recipe prepared with whole masoor dal (red lentils). It is also considered as a comfort food. Enjoy it with hot steamed rice, jeera rice or any type of Indian bread like roti, phulka, chapatti or naan. So Check out the step by step pictorial recipe to prepare this nutritious and wholesome lentil curry.

          There are many varieties of  Dal / Lentils that can be found. The type of dal and its preparation varies from one state to the other. Dal or Lentil contains proteins and fiber. So it is advised to include it in our daily diet as much as possible. 

          Coming back to the recipe, Sabut Masoor dal is a typical North Indian recipe. It is usually prepared slightly thick to be served with any type of Indian bread. However, I kept it slightly runny as I like having it with steamed rice or jeera rice. 

          

• 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. Sauté 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 dal overnight.

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

                                  The boiled dal. 

                     Heat remaining oil & temper with cinnamon, cardamoms, cloves,
                     cumin seeds & fennel seeds. Sauté for a few seconds.

                                 Add onion & fry till light brown.

                  Add ginger-garlic paste, tomato paste & all the remaining dry spices (except

                  salt) mixed with a little water. Fry till the oil separates.

   Add tomatoes & fry till it is mashed.

                                 Pour 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 & lime juice. Mix well & keep it 

covered for 4-5 minutes. 

                        Garnish with coriander leaves and serve with rice or chapattis.