Saabut Masoor Lentil Curry

  • 250 grams saabat masoor , soaked overnight
  • 1 liter water
  • 4 cloves garlic (crushed)
  • 1 level teaspoon red chili powder
  • 1/4 teaspoon turmeric, ground
  • 1/2 level teaspoon coriander seeds, ground
  • 1 teaspoon salt
  • 1 level teaspoon garam masala
  • 3 tablespoon coriander leaves, chopped
  • For Tempering (Bikhar) -1/4 cup oil
  • 2 cloves garlic sliced


Drain the soaked lentil and wash well. Place the masoor in a large heavy-based saucepan, add the water, garlic, salt, chili powder, turmeric, and coriander powder. Bring to the boil. Cover the pan and simmer for about 2 hours or until very soft and tender. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the manufacturer's instructions for timing. Usually it takes about 15-20 minutes in a pressure cooker. You may have to add more water if the lentil is not tender yet and cook for further 8 to 10 minutes.). To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown, add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few more minutes. Pour in a serving dish and garnish with coriander leaves and green chili. Sprinkle garam masala and serve hot with Chapati, Nan or boiled rice.

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