How to make Masoor Dal with Tomato - SK Khazana -
Make this flavorful masoor dal, a favorite of the Assamese, and serve it with rotis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split red lentil (masoor dal) (मसूर दाल), Turmeric powder (हल्दी का पावडर)
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Jain Cholay Rajma Dal Spinach Dumplings in Green Dal Konkani Varan sambhar
Masoor Dal with Tomato - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Masoor Dal with Tomato - SK Khazana Recipe
Split red lentil (masoor dal) soaked for 20 minutes 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Tomatoes chopped 2 medium
Mustard oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Dried red chillies 2-3
Fresh coriander leaves chopped 1 tablespoon + for garnish
Method
Step 1
Drain and put split red lentils into a pressure cooker, add 3 cups of water, salt, turmeric powder and tomato and let the mixture come to a boil. Cover the cooker with the lid and cook under pressure till 2 whistles are given out.
Step 2
Heat mustard oil in a deep non-stick pan till it begins to smoke. Add cumin seeds and once they change colour, add dried red chillies, mix and saute for 1 minute. Add cooked split red lentil, mix and cook for 2-3 minutes
Step 3
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
