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

Before you jump to Sabut Masoor Dal (Whole Red Lentil Curry) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Initially, you must be very careful when food shopping that you don’t automatically put things in your cart that you no longer want to eat. For instance, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. One nutritious option that can give you a positive start to your day is oatmeal. If this is not to your liking on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

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We hope you got benefit 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 achieve that.

The ingredients needed to cook Sabut Masoor Dal (Whole Red Lentil Curry):
  1. Take whole masoor dal with skin, soaked overnight
  2. Use ginger, chopped
  3. Provide green chilies
  4. Get mustard oil
  5. Get cumin seeds
  6. You need fennel seeds
  7. Prepare cinnamon stick
  8. Get green cardamoms
  9. Prepare cloves
  10. Take onion, chopped
  11. Get ginger-garlic paste
  12. Take tomato paste
  13. Provide coriander powder
  14. Take cumin powder
  15. You need red chilli powder
  16. You need turmeric powder
  17. Get garam masala powder
  18. You need salt
  19. Prepare tomato, chopped
  20. Take kasuri methi (dry fenugreek leaves), crushed
  21. Get lime juice
  22. Take coriander leaves, chopped
Steps 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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