A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe
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 tablespoon oil
- A pinch hing/asafoetida
- 1 teaspoon jeera/cumin seeds
- 2 onions medium sized
- 1 teaspoon ginger-garlic paste
- 1 tomato large
- 1 teaspoon red chilli powder
- 1 teaspoon coriander seeds powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala I used rasam masala
- ¾ 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.
Servings: 3 people
Calories:
Ingredients
- 1 cup masoor whole
- 1 tablespoon Oil
- pinch ahing/asafoetida
- 1 teaspoon Jeera/cumin seeds
- 2 Onions medium sized
- 1 teaspoon ginger-garlic paste
- 1 Tomato large
- 1 teaspoon Red Chilli powder
- 1 teaspoon coriander seeds powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala I used rasam masala
- ¾ 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.
Tried this recipe?@apotdar
Aruna says
This is such a healthy recipe and so so delicious as well. You have used the ingredients so well. 🙂
Poonam Bachhav says
Never tried curd in Masoor dal..this recipe sounds flavorful..would love to give it a try for sure 🙂
Poonam Bachhav says
Never Tried Curd with masoor dal..this recipe sounds flavorful..would love to try this out for sure 🙂
Shobha Keshwani says
Comfort meal.. looks so tempting.
Vidya Narayan says
That looks delicious. I love masoor dal and gravies that are curd based so this dish is just right for me. Mildly spiced and full of flavours as I can see from the recipe. A Great share.
Shobha Keshwani says
Dal looks lovely.. I love any kind of dal preparation.
Mayuri Patel says
I make masoor dal often but definitely will have to try the khatta version. Must be so tasty... but then I love yogurt in anything.
Sujata Shukla says
This is an interesting recipe and the dal looks scrumptious! Ive made number of dals but hadn't thought of using curd in any of them! Must try this soon!
Priya Satheesh says
I Love gravies and this looks so tempting. No doubt about the taste of it.
The Girl Next Door says
I love the whole masoor that I cook in a tomato and onion gravy. This sounds like a wonderful variation. Will surely try it out. 🙂
Priya Suresh says
Would love to enjoy this katte masoor dal with some rice and papads, delicious dish.
sharanya palanisshami says
Different method of dal preparation , never tasted masoor dhal.......
sujitha says
Heatlhy version of dhal with curd and I love the curry colour.. Can dig bowl of hot steamed rice with this curry..
ArchanaPotdar says
You hit it on the nail. Tastes great with rice.
Jagruti says
Such a comforting and delicious Khatte Masoor, protein-packed dishes are welcome in my kitchen.
ArchanaPotdar says
Thanks, Jagruti.
Mayuri Patel says
I often make khatta mag(moong) Gujarati style. Will have to give this katte masoor dal a try. Sounds so flavourful.
ArchanaPotdar says
Thanks, Mayuri.
Neha says
This Katte masoor dal must be so flavorful. I love to give twists to regular dal recipes for a change. Will try your version too. I will pair it with paratha or rumali roti. Rice too would go well as you rightly mentioned.
ArchanaPotdar says
Hmm! I didi not think of Rumali roti but yes that will be lovely too. Thanks.
Seema Sriram says
This is a delicious recipe. I love a bit of sourness to the dal with the yogurt added. It also makes it creamy.
ArchanaPotdar says
😀 Thanks.
Kalyani says
am always on the look out for delish dal variants to everyday phulka / rice. This katte masoor dal is being bookmarked to try soon!
ArchanaPotdar says
Thanks, Kalyani.