How to make Masoor and Coconut Curry -
If you want to try dal in a brand new avatar this recipe is perfect. Pressure cooked red lentils or masoor dal cooked in a tangy onion tomao masala and finished off with coconut milk. This creamy spicy dal recipe is a great accompaniment to steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red lentils (मसूर), Coconut milk (नारियल का दूध)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Masoor and Coconut Curry checkout Masoori Chi Godi Shaak, MASOOR PULAO- SK Khazana. You can also find more Main Course Vegetarian recipes like Katrika Poriyal Kung Pao Paneer-SK Khazana Beans With Tomato Yogurt Sauce Reshmi Paneer-Cook Smart
Masoor and Coconut Curry 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 : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Masoor and Coconut Curry Recipe
Red lentils ½ cup
Coconut milk 1 cup
Turmeric powder 1 teaspoon
Salt to taste
Oil 2 tablespoons
Curry leaves 10-12
Mustard seeds 2 teaspoons
Asafoetida ¼ teaspoon
Ginger finely chopped 1 tablespoon
Tomato finely chopped 1 medium
Tamarind paste 1 teaspoon
Crushed black peppercorns 1 teaspoon
Method
Step 1
Pressure cook the lentils with four cups water, turmeric powder till three whistles. Remove from heat and set aside till the pressure is released completely.
Step 2
Heat the oil in a non-stick pan. Add the curry leaves, mustard seeds, asafoetida and ginger, mix and sauté for one minute.
Step 3
Add the tomato, mix and cook till the tomatoes turn pulpy.
Step 4
Add the cooked lentils, tamarind paste, salt, crushed peppercorns and two cups water, mix and cook on low heat for five to ten minutes.
Step 5
Add the coconut milk, mix and cook on low heat for two minutes.
Step 6
Serve hot.
Nutrition Info
Calories : 1549 Kcal
Carbohydrates : 91.3 gm
Protein : 34.6 gm
Fat : 116.1 gm
Other : Fiber- 13.2gm
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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.
