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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sabut masoor dal (whole red lentil curry). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sabut Masoor Dal (Whole Red Lentil Curry) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sabut Masoor Dal (Whole Red Lentil Curry) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Get 1 tsp. ginger, chopped
  3. Make ready 2 green chilies
  4. Take 2 tbsp. mustard oil
  5. Take 1 tsp. cumin seeds
  6. Make ready 1/2 tsp. fennel seeds
  7. Make ready 1" cinnamon stick
  8. Take 3 green cardamoms
  9. Prepare 6 cloves
  10. Get 1 onion, chopped
  11. Prepare 1 tsp. ginger-garlic paste
  12. Get 1 tsp. tomato paste
  13. Take 1 tsp. coriander powder
  14. Prepare 1 tsp. cumin powder
  15. Prepare 1 tsp. red chilli powder
  16. Get 1/2 tsp. turmeric powder
  17. Get 1/2 tsp. garam masala powder
  18. Take to taste salt
  19. Take 1 tomato, chopped
  20. Make ready 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  21. Prepare 1 tsp. lime juice
  22. Take 1 tbsp. 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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