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 Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article