Sabut Masoor Dal (Whole Red Lentil Curry)
Sabut Masoor Dal (Whole Red Lentil Curry)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sabut masoor dal (whole red lentil curry). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Sabut Masoor Dal (Whole Red Lentil Curry) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Sabut Masoor Dal (Whole Red Lentil Curry) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have sabut masoor dal (whole red lentil curry) using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sabut Masoor Dal (Whole Red Lentil Curry):
  1. Take 1 cup whole masoor dal with skin, soaked overnight
  2. Prepare 1 tsp. ginger, chopped
  3. Take 2 green chilies
  4. Get 2 tbsp. mustard oil
  5. Make ready 1 tsp. cumin seeds
  6. Get 1/2 tsp. fennel seeds
  7. Prepare 1" cinnamon stick
  8. Make ready 3 green cardamoms
  9. Take 6 cloves
  10. Make ready 1 onion, chopped
  11. Prepare 1 tsp. ginger-garlic paste
  12. Take 1 tsp. tomato paste
  13. Make ready 1 tsp. coriander powder
  14. Make ready 1 tsp. cumin powder
  15. Get 1 tsp. red chilli powder
  16. Make ready 1/2 tsp. turmeric powder
  17. Make ready 1/2 tsp. garam masala powder
  18. Take to taste salt
  19. Make ready 1 tomato, chopped
  20. Prepare 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  21. Prepare 1 tsp. lime juice
  22. Make ready 1 tbsp. coriander leaves, chopped
Instructions to make Sabut Masoor Dal (Whole Red Lentil Curry):
  1. 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.
  2. Heat remaining oil in a pan & temper with cinnamon, cardamoms, cloves, cumin seeds & fennel seeds. Saute for a few seconds.
  3. Add the onion and 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.
  4. Now add the tomatoes and continue to fry till it is mashed.
  5. Pour over the boiled dal, salt and 1 cup water. Adjust water according to the consistency required.
  6. 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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