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Done Veg NonVeg Region


By: Vahrehvah
Region: Maharastra
Dish: Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Whole Red Lentil/ Masoor Dal
Servings: 4
Time to Prepare: 25 Mins


Whole Red lentils/ Whole Masoor dal 200 grams
Browned grated Copra powder 1 tsp
Coriander leaves, chopped 1 bunch
Coriander powder 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves Few Leafs
Freshly ground coconut paste 1 tbsp
Garam masala powder 1 tsp
Garlic cloves, crushed 1/2 tsp
Green chillies, chopped 1-2
Hing (asafoetida) pinch
Oil 2 tbsp
Onions, chopped 1
Red chilli powder 1 tsp
Salt to taste
Tomato, chopped as required (Min 2 chopped)
Turmeric powder 1/4 tsp
Water as needed


Soak whole masoor overnight in water. Boil the whole masoor in the pressure cooker and keep aside. Heat 1 tbsp oil in a pan, once oil is hot, add cumin seeds, curry leaves, chopped onions, salt and cook the onions till they are slightly coloured. Add green chillies and crushed garlic. Let the garlic brown so that it releases it flavour in the oil. Add chopped tomatoes, hing, turmeric, red chilli powder, coriander powder and garam masala and sauté for a minute. Add little water, cover and cook the tomatoes and spices for about 3 minutes. Add boiled masoor, freshly ground coconut paste, mix, cover and cook till it comes to a boil. Add browned grated coconut and mix. Switch off the flame, sprinkle coriander on the top and serve.


ypical Maharashtrian flavourful and nutritious sprouted lentil curry made with whole red lentil that goes well with roti.


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