Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe

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Last Updated on 3 months ago

Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe is a delicacy from Chhattisgarh, simple to make and yet tasty as well as healthy.

Katte Masoor Dal Recipe

Serve Khatte Masoor Dal with rice and you will be eating just what Folks from the  “Rice Bowl of India” eat. 

Like the rest of the country, Chhattisgarh cuisine is influenced by the cuisine of the neighbouring states. Though the staple food is wheat, jowar and maize, rice is also widely consumed. Rice is used to make food as well as savoury food and hence the name as the “Rice Bowl of India”. In Chhattisgarh cuisine, the usage of spices and oil is sparing.  However protein-rich lentils especially Toor dal also called Arhar Dal are enjoyed.

For January 2018, we are making recipes from Chhattisgarh cuisine for “Ssshhhh Secretly Cooking.”   Amrita Iyer is my partner, who choose masoor and rice as my secret ingredients.

I choose to make Khatte Massor Dal with rice crepes but finally had to settle for steamed rice. This recipe I copied from here.

Curds used to make the masoor to make it more flavourful, tasty, and tangy.  The masoor dal is so delicious, flavourful and filling and the dal does not need any side dish to complete it.

In the past, I made Fara (Phara) for Blogging Marathon and I had a list of the dishes that I wanted to make but unfortunately, I cannot find it now. Anyway will get down to what I want to try later.

I do have a collection of dals that may interest  Everyday Dal Recipes| Collection of Dal Recipes

The other dishes using masoor you may want to look at are

•  Ridge Gourd and Masoor Dal Vegetable
• Sprouted Masoor Salad
• Red Lentil Salad
• Masoor Biryani| Whole Red Lentil Biryani

Right now let us enjoy Khatte Masoor Dal with Steamed rice …

So the main ingredients are whole masoor, curds. The rest you can add or reduce as you wish.

You can use tamarind also to make the dal but then it tastes different from this one. Trust me I make the tamarind one on a regular basis.

Katte Masoor Dal Recipe

Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe

• Serves: 3-4
• Preparation  Time: 20 Minutes
• Cook time: 20 Minutes
• Passive Time: 10 Minutes

Ingredients:

• 1 cup masoor whole
• 1 tbsp oil
• A pinch hing/asafoetida
• 1 tsp jeera/cumin seeds
• 2 onions medium sized
• 1 tsp ginger-garlic paste
• 1 tomato large
• 1 tsp red chilli powder
• 1 tsp coriander seeds powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala I used rasam masala
• 3/4 cup beaten yoghurt/curd/dahi salt – to taste
• 2-3 cups water

Method:

• Wash and rinse the masoor pick stones out if any, and then pressure cook for 2 whistles on high flame and keep for about 10 minutes on low flame. Let the pressure come down naturally.
• Meanwhile, slice the onions and chop tomato fine.
• Beat the curd well.
• In a pan/kadhai/wok heat, the oil add the jeera and once they splutter, add the hing.
• Add onion and sauté for a minute.
• Add ginger-garlic paste and cook until onion becomes light golden brown.
• Next add the add chilli powder, coriander powder and turmeric powder.
• Mix well and sauté for a minute and add tomato and cook until are mashed well.
• Cook until the oil comes out.
• Add cooked dal and 1-2 cups water and bring it to boil.
• Add salt and beaten curd mix well and bring it to a boil.
• Garam masala and simmer for 5 minutes on low flame.
• Switch off the flame and cover the dal.
• Let it sit covered for 5-10 minutes then serve.
• Serve hot with steamed rice or roti and sides of pickle, papad and a simple stir-fry.

Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe

A delicacy from Chhattisgarh, simple to make and yet tasty as well as healthy.

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Course: Accompaniments, Bachelor Recipes, Brunch, Dinner, Healthy Foods, Protein Rich Diet, Side Dish, Stew

Cuisine: Chhattisgarh, Indian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 3 people

Ingredients

• 1 cup masoor whole
• 1 tbsp Oil
• pinch ahing/asafoetida
• 1 tsp Jeera/cumin seeds
• 2 Onions medium sized
• 1 tsp ginger-garlic paste
• 1 Tomato large
• 1 tsp Red Chilli powder
• 1 tsp coriander seeds powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala I used rasam masala
• 3/4 cup yogurt/curd/dahi salt - to taste beaten
• 2-3 cups Water

Instructions

• Wash and rinse the masoor pick stones out if any, and then pressure cook for 2 whistles on high flame and keep for about 10 minutes on low flame. Let the pressure come down naturally.
• Meanwhile, slice the onions and chop tomato fine.
• Beat the curd well.
• In a pan/kadhai/wok heat, the oil add the jeera and once they splutter, add the hing.
• Add onion and sauté for a minute.
• Add ginger-garlic paste and cook until onion becomes light golden brown.
• Next add the add chilli powder, coriander powder and turmeric powder.
• Mix well and sauté for a minute and add tomato and cook until are mashed well.
• Cook until the oil comes out.
• Add cooked dal and 1-2 cups water and bring it to boil.
• Add salt and beaten curd mix well and bring it to a boil.
• Garam masala and simmer for 5 minutes on low flame.
• Switch off the flame and cover the dal.
• Let it sit covered for 5-10 minutes then serve.
• Serve hot with steamed rice or roti and sides of pickle, papad and a simple stir-fry.

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