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Masoor and Coconut Curry
Main Ingredients | Red lentils, Coconut milk |
Cuisine | Indian |
Course | Dals and Kadhis |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup red lentils
- 1 cup coconut milk
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 10-12 curry leaves
- 2 teaspoons mustard seeds
- ¼ teaspoon asafoetida
- 1 tablespoon finely chopped ginger
- 1 medium tomato, finely chopped
- 1 teaspoon tamarind paste
- 1 teaspoon crushed black peppercorns
Method
- 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.
- Heat the oil in a non-stick pan. Add the curry leaves, mustard seeds, asafoetida and ginger, mix and sauté for one minute.
- Add the tomato, mix and cook till the tomatoes turn pulpy.
- Add the cooked lentils, tamarind paste, salt, crushed peppercorns and two cups water, mix and cook on low heat for five to ten minutes.
- Add the coconut milk, mix and cook on low heat for two minutes.
- Serve hot.
Nutrition Info
Calories | 1549 |
Carbohydrates | 91.3 |
Protein | 34.6 |
Fat | 116.1 |
Other Fiber | Fiber- 13.2gm |
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