How to make Masoor Suva Dal -
Dill flavoured split lentils.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red Lentils (मसूर), Dill Leaves
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Masoor Suva Dal checkout Masoori Chi Godi Shaak, Masoor and Coconut Curry, MASOOR PULAO- SK Khazana. You can also find more Main Course Vegetarian recipes like Jain Vegetable Lasagna Garlic Mushrooms Turai Aloo Sabzi Khichuri
Masoor Suva 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 Suva Dal Recipe
Red Lentils soaked for 15 minutes and drained 1 cup
Dill Leaves finely chopped 2 tablespoons
Turmeric powder 1/4 teaspoon
Salt to taste
Oil 1 teaspoon
Cumin seeds 1/4 teaspoon
Curry leaves 3-4
Garlic chopped 2 teaspoons
Green chillies chopped 1/2 teaspoon
Onions finely chopped 1/4 cup
Method
Step 1
Place red lentils in a pressure cooker, add turmeric powder, salt and one and a half cups of hot water and pressure cook till two whistles are given out. Open the lid when the pressure reduces completely and whisk well.
Step 2
Heat oil in a deep non-stick pan, add cumin seeds and let them change colour. Add curry leaves, garlic, green chillies and onions and sauté till the onions are lightly browned.
Step 3
Add the cooked lentil and one cup of water, mix and bring the mixture to a boil. Add dill leaves, mix well and simmer for five to seven minutes. 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.
