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.

By Sanjeev Kapoor 02 Nov 2017 in Recipes Course

New Update

Main Ingredients	Red lentils, Coconut milk
Cuisine	Indian
Course	Main Course Vegetarian
Prep Time	6-10 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Masoor and Coconut Curry

½ cup Red lentils
1 cup Coconut milk
1 teaspoon Turmeric powder
to taste Salt
2 tablespoons Oil
10-12 Curry leaves
2 teaspoons Mustard seeds
¼ teaspoon Asafoetida
1 tablespoon Ginger finely chopped
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

#Asafoetida #Coconut milk #Crushed black peppercorns #Curry leaves #Ginger #Mustard seeds #Oil #Red lentils #Salt #Tamarind paste #Tomato #Turmeric powder