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Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe
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Katte Masoor Dal Recipe/ Sour Lentil Curry Recipe

A delicacy from Chhattisgarh, simple to make and yet tasty as well as healthy.
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Course: Accompaniments, Bachelor Recipes, Brunch, Dinner, Healthy Foods, Protein Rich Diet, Side Dish, Stew
Cuisine: Chhattisgarh, Indian
Servings: 3 people
Author: ArchanaPotdar


  • 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


  • 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.