Sabut Masoor Curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - whole masoor washed & soaked overnight
  • 3 tomatoes chopped
  • 3 onions chopped into slivers
  • 6 shallot onions peeled (tiny sambar onions in India)
  • 1 tbsp - coriander leaves finely chopped
  • 1 stalk curry leaves
  • 1/4 tsp - mustard seeds
  • 3-4 pinches asafoetida
  • 3 tbsp - oil
  • 1 tbsp - ghee
  • Salt to taste
  • Juice of 1/2 lemon
  • Grind together:
  • 1/2 pod (small) garlic cleaned
  • 2 piece ginger peeled
  • 8-10 whole red chillies (kashmiri)
  • 1 tsp - each coriander & cumin seeds lightly roasted
  • 1/2 stick cinnamon crushed coarsely

How to Make Sabut Masoor Curry

  • Drain soaked masoor. Add 2 - 2.5 cups water.
  • Add shallot onions whole, pressure cook till tender.(4 whistles approx.)
  • Add 1/2 cup water to ground paste, mix thoroughly.
  • Heat oil in a large saucepan.
  • Add mustard seeds, asafoetida, allow to splutter.
  • Add onions, stir fry for 3 minutes.
  • Add masala paste, stir, cook for further 3 minutes.
  • Add boiled masoor, water and onions, stir.
  • Simmer covered for 5 minutes.
  • Add tomatoes, stir, cook further 7-8 minutes.
  • Before serving:
  • Transfer hot curry to serving bowl.
  • Add lemon juice.
  • Heat ghee in a small saucepan.
  • Add curry leaves, pour hot over curry.
  • Stir gently.
  • Garnish with chopped coriander leaves.
  • Serve hot with rice, rotis, sheermal, etc.

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