Indian Khana: Katte Masoor Dal

I have already posted masoor dal recipe and this katte masoor dal is almost same. This recipe is from Chhattisgarh ie from my in-law's place and a very popular recipe. Dahi/yogurt is mixed with masoor dal to make it more flavorful, tasty, and tangy. In North curd is used to make any dish a little tangy than tamarind. Best thing about this dal is we don't require a side dish just this dal and rice or roti makes a full meal but as I said earlier if am making this during weekend then I try to do a simple sabzi along in this case I made Cabbage and Peas stirfry.
Whole masoor dal was introduced to me by DH and from there I stopped using totally skinned masoor and shifted to wholesome goodness, whole masoor dal taste much much better compare to the skinned version, it's very filling and nutritious. If you haven't tried whole masoor dal yet then you should do it now, in Singapore it's easily available in mustafa.

For us dal is a daily staple food, we don't make rasam or kuzhambu so dal plays a major role and I stock up variety of dals and make them in different method to make it more interesting as I get bored very soon with routine stuff anyways back to our dal it's delicious so you should try it. If you really like tamarind then replace curd with tamarind though I would say don't do that.

Katte Masoor Dal Recipe

Author: Priti
Category: Main Course
Cuisine: North Indian
Prep Time: 20 Minutes
Cook time: 20 Minutes
Total time: 40 Minutes

Serves: 3-4

Ingredients:

Whole Masoor Dal - 1 Cup
Oil - 1 tbsp
Asafoetida/Hing - A Pinch
Cumin Seeds - 1 tsp
Onion - 2 [medium]
Ginger-Garlic Paste - 1 tsp
Tomato - 1 [large]
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp {I used used Punjabi Chole Masala}
Beaten Yogurt/Curd/Dahi - 3/4 Cup
Salt - To Taste
Water - 2-3 Cups

Method:

1. Soak dal for 10 minutes and pressure cook for 3 whistles.
2. Slice onion, chop tomato.
3. In a wok heat oil add hing, cumin seeds and allow to crack, Add onion and saute for a minute.
4. Add ginger-garlic paste and cook until onion becomes light golden brown.

5. Add chilli, coriander and turmeric powder mix well and saute for a minute and add tomato.

6. Cook until tomato gets mashed and oil floats on top, add cooked dal.

7. Add 1-2 cups water and bring it to boil. Add salt and beaten curd mix well to combine.

8. Bring it to a boil, now add garam masala and simmer for 5 minutes in slow flame. Off flame and let the dal sit for 5-10 minutes before serving.

Serve hot with steamed rice or roti/paratha along with achar, papad or a simple stirfry.

Other dal recipes your can check

Have a nice day.

Katte Masoor Dal | Dal Recipes

Katte Masoor Dal Recipe

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