How to make Masoor Aur Chukandar Ki Dal -
Whole masoor and beetroot cooked together with masalas.this simple masoor dal recipe that's a great side dish for roti, chapati, and pulao.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Whole Red Lentils, Beetroot (चुकन्दर )
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Masoor Aur Chukandar Ki Dal checkout Masoor Dal Methi, Lentils With Spinach, Restaurant Style Lahori Dal. You can also find more Dals and Kadhis recipes like Masoor Dal with Tomato - SK Khazana Tamatar Ki Kadhi Gujarati Kadhi Panchmel Dal - SK Khazana
Masoor Aur Chukandar Ki Dal 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masoor Aur Chukandar Ki Dal Recipe
Whole Red Lentils soaked 1 1/4 cups
Beetroot boiled, peeled and cut into ½ inch cubes 1 medium
Oil 2 tablespoons
Bay leaves 2
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Green chillies slit 3
Ginger finely chopped 1 inch pie
Tomatoes finely chopped 2 medium
Red chilli powder 1/2 teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1/2 teaspoon
Mustard paste 1 tablespoon
Salt to taste
Method
Step 1
Heat oil in a pressure cooker, add bay leaves, mustard seeds, cumin seeds, green chillies and ginger and sauté.
Step 2
Add tomatoes and sauté till pulpy. Add beetroot, red chilli powder, coriander powder, garam masala powder, mustard paste, masoor, salt and approximately 5 cups water and mix well.
Step 3
Cover the cooker and cook under pressure, on high heat, till 3 whistles are given out.
Step 4
Then lower the heat and cook for 5-6 minutes. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1346 Kcal
Carbohydrates : 172.6 gm
Protein : 71.9 gm
Fat : 40.6 gm
Other : Iron- 24.1gm
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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.
