Name: WHOLE RED LENTIL CURRY (MASOOR DALCHA) recipe by Dr. Faraah Khan at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 250 grams sabut masoor /whole red lentil; 1 small bottle gourd / lauki; 1 large onion, finely chopped; 2 medium tomatoes, finely chopped; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped ginger; 2-3 green chillies, roughly chopped; 1 sprig curry leaves; 1/2 teaspoon mustard seeds/rai/sarso; 1/2 teaspoon asafetida/hing; 1 teaspoon kashmiri red chilli powder; 1/2 teaspoon turmeric powder; 1 & 1/2 teaspoon coriander powder; 1 teaspoon garam masala powder; 3 tablespoon oil; Salt as per taste; Water as required

ABOUT WHOLE RED LENTIL CURRY (MASOOR DALCHA) RECIPE

A blend of protein & fibre, this dalcha or lentil curry is made using whole red lentils & bottle gourd. You cannot fi d a better way to feed lentils & lauki to kids as well as adults. Tastes best when served with steaming hot rice and a generous serving of ghee along with this.

Ingredients Serving: 8

250 grams sabut masoor /whole red lentil
1 small bottle gourd / lauki
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2-3 green chillies, roughly chopped
1 sprig curry leaves
1/2 teaspoon mustard seeds/rai/sarso
1/2 teaspoon asafetida/hing
1 teaspoon kashmiri red chilli powder
1/2 teaspoon turmeric powder
1 & 1/2 teaspoon coriander powder
1 teaspoon garam masala powder
3 tablespoon oil
Salt as per taste
Water as required

Instructions

DRY ROAST 250GRAMS MASOOR (RED LENTIL) ON MEDIUM FLAME FOR 5 MINUTES
TRANSFER THE ROASTED SABUT MASOOR IN A COOKER & ADD 3 CUPS HOT WATER & 1 TEASPOON SALT. PRESSURE COOK ON A MEDIUM FLAME FOR 8 WHISTLES.
CUT BOTTLE GOURD IN LARGE CHUNKS & COOK FOR 4 WHISTLES ON HIGH FLAME
HEAT 3 TABLESPOON OIL IN A PAN
ADD 1/2 TEASPOON MUSTARD SEEDS & ASAFETIDA. LET THE SEEDS CRACKLE
ADD 10-12 CURRY LEAVES & 2 GREEN CHILLIES ROUGHLY CHOPPED
SAUTE FOR 15 SECONDS
ADD 1 TABLESPOON EACH OF FINELY CHOPPED GINGER & GARLIC. SAUTE FOR 45 SECONDS
THEN ADD 1 LARGE ONION, FINELY CHOPPED
SAUTE THE ONIONS UNTIL GOLDEN BROWN
ONIONS HAVE BROWNED. NOW ADD 1 TEASPOON KASHMIRI RED CHILLI, 1/2 TEASPOON TURMERIC & 1 & 1/2 TEASPOON CORIANDER POWDER
SAUTE FOR 30 SECONDS
ADD 2 MEDIUM TOMATOES, FINELY CHOPPED
ADD 1/2 TEASPOON SALT
COVER THE PAN & LET THE TOMATOES COOK COMPLETELY
TOMATOES ARE WELL COOKED & PULPY
NOW ADD THE COOKED SABUT MASOOR & MIX WELL
ADD 300 ML WATER TO THIS & MIX WELL
WHEN IT STARTS BOILING, ADD COOKED BOTTLE GOURD (LAUKI)
MIX WELL & LET THIS COME TO A BOIL AGAIN
FINALLY ADD THE GARAM MASALA & ADJUST SALT. SIMMER THIS FOR 10 MINUTES.

Similar Recipes