How to Make Super Quick Homemade Sabut Masoor Dal (Whole Red Lentil Curry)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, sabut masoor dal (whole red lentil curry). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Sabut Masoor Dal (Whole Red Lentil Curry) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Sabut Masoor Dal (Whole Red Lentil Curry) is something which I have loved my whole life.

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

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

1. Make ready 1 cup whole masoor dal with skin, soaked overnight
2. Take 1 tsp. ginger, chopped
3. Get 2 green chilies
4. Get 2 tbsp. mustard oil
5. Make ready 1 tsp. cumin seeds
6. Prepare 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. Make ready 1 tsp. ginger-garlic paste
12. Make ready 1 tsp. tomato paste
13. Get 1 tsp. coriander powder
14. Take 1 tsp. cumin powder
15. Prepare 1 tsp. red chilli powder
16. Make ready 1/2 tsp. turmeric powder
17. Make ready 1/2 tsp. garam masala powder
18. Prepare to taste salt
19. Get 1 tomato, chopped
20. Get 1 tsp. kasuri methi (dry fenugreek leaves), crushed
21. Take 1 tsp. lime juice
22. Get 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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