Hyderabadi Khadi Masoor Ki Dal (Hyderabadi Style Lentil Curry)

Lubna Karim
Hyderabadi Khadi Masoor Ki Dal (Hyderabadi Style Lentil Curry)
606 ratings.

Hyderabadi Khadi Masoor Ki Dal is yet another comforting dal variety in India's immense repertoire of lentil preparations. Dal, roti, chawal aur achar is my ultimate comfort food and I can survive on this menu for days. Khadi Masoor Ki Dal is one of my most favourite recipes because it is easy to make, yet has intense flavours and is delicious when served with a simple meal of Rice and Papad with Pickle.

Have you also tried these other regional varieties of dal like Egg Masoor Dal, Maa Ki Dal, Varan Bhaat and Dal Palak for your everyday meals.

Cuisine: Hyderabadi
Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

2 Servings

Ingredients

  • 1 cup Masoor Dal (Whole)
  • 1 Onion , finely sliced
  • 1 Tomato , finely chopped
  • 2 Green Chillies , slit length-wise
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • Salt , as required
  • Cooking oil , as required
  • 1 teaspoon Coriander (Dhania) Leaves , chopped

How to make Hyderabadi Khadi Masoor Ki Dal (Hyderabadi Style Lentil Curry)

  1. To begin making the Hyderabadi Khadi Masoor Ki Dal place a heavy bottom pot on the heat. Add oil and saute the sliced onions well, until they are translucent.

  2. Next, add chopped tomatoes and green chillies and saute them some more till they turn soft.

  3. At this stage, add ginger-garlic paste and saute for another minute.

  4. Now add the washed masoor ki dal along with red chili powder and turmeric and toss it together with the onions and tomatoes for another minute.

  5. Then, pour 2-1/2 cups of water into the pot and cook on a low heat, covered, until the dal turns soft.

  6. Add water if required (if the dal is not cooked) and season with salt.

  7. Add minced coriander leaves and turn off the flame. Serve hot with Rice and Papad with Pickle.

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Last Modified On Thursday, 29 December 2016 19:19
     
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