Recipe: Yummy Sabut Masoor Dal (Whole Red Lentil Curry)

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Sabut Masoor Dal (Whole Red Lentil Curry)

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We hope you got insight from reading it, now let’s go back to sabut masoor dal (whole red lentil curry) recipe. You can have sabut masoor dal (whole red lentil curry) using 22 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Sabut Masoor Dal (Whole Red Lentil Curry):

  1. Use 1 cup of whole masoor dal with skin, soaked overnight.
  2. Prepare 1 tsp. of ginger, chopped.
  3. Provide 2 of green chilies.
  4. Take 2 tbsp. of mustard oil.
  5. Prepare 1 tsp. of cumin seeds.
  6. Provide 1/2 tsp. of fennel seeds.
  7. Prepare 1" of cinnamon stick.
  8. Prepare 3 of green cardamoms.
  9. Take 6 of cloves.
  10. Provide 1 of onion, chopped.
  11. Provide 1 tsp. of ginger-garlic paste.
  12. Use 1 tsp. of tomato paste.
  13. Get 1 tsp. of coriander powder.
  14. Get 1 tsp. of cumin powder.
  15. Provide 1 tsp. of red chilli powder.
  16. You need 1/2 tsp. of turmeric powder.
  17. Take 1/2 tsp. of garam masala powder.
  18. You need to taste of salt.
  19. Take 1 of tomato, chopped.
  20. Take 1 tsp. of kasuri methi (dry fenugreek leaves), crushed.
  21. Get 1 tsp. of lime juice.
  22. Prepare 1 tbsp. of 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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