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.

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.