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WHOLE RED LENTIL CURRY (MASOOR DALCHA)

Feb-09-2018
Dr. Faraah Khan
20 minutes
Prep Time
20 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Pressure Cook
  • Sauteeing
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 8

  1. 250 grams sabut masoor /whole red lentil
  2. 1 small bottle gourd / lauki
  3. 1 large onion, finely chopped
  4. 2 medium tomatoes, finely chopped
  5. 1 tablespoon finely chopped garlic
  6. 1 tablespoon finely chopped ginger
  7. 2-3 green chillies, roughly chopped
  8. 1 sprig curry leaves
  9. 1/2 teaspoon mustard seeds/rai/sarso
  10. 1/2 teaspoon asafetida/hing
  11. 1 teaspoon kashmiri red chilli powder
  12. 1/2 teaspoon turmeric powder
  13. 1 & 1/2 teaspoon coriander powder
  14. 1 teaspoon garam masala powder
  15. 3 tablespoon oil
  16. salt as per taste
  17. water as required

Instructions

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

Reviews (1)  

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Milli Garg
Feb-16-2018
Milli Garg   Feb-16-2018

I will surely try this.

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