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 is a Sanjeev Kapoor exclusive recipe.

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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


  • 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


  1. 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.
  2. Heat the oil in a non-stick pan. Add the curry leaves, mustard seeds, asafoetida and ginger, mix and sauté for one minute.
  3. Add the tomato, mix and cook till the tomatoes turn pulpy.
  4. Add the cooked lentils, tamarind paste, salt, crushed peppercorns and two cups water, mix and cook on low heat for five to ten minutes.
  5. Add the coconut milk, mix and cook on low heat for two minutes.
  6. Serve hot.

Nutrition Info

Calories 1549
Carbohydrates 91.3
Protein 34.6
Fat 116.1
Other Fiber Fiber- 13.2gm