Red Lentil Curry with Shallot (Masoor Dal Curry with Baby Onion) is a perfect healthy side dish option! Red Lentil Curry with Shallot curry is extremely healthy. Serve Red Lentil Curry with Shallot with roti, rice or any south Indian dishes like dosa, Idli or Wada. This is a rich and hearty lentil curry with shallot, great as a main meal rather than as a side dish like the more traditional Indian dal. It’s my secret weapon! It takes quite a while to cook, especially if you are beginner, but once you have mastered it, you can whip up a batch and freeze it in single servings. I eat this almost every day, and it keeps you satisfied for an extremely long time.
Indian cookery is all about learning to combine the amazing flavors that make up Indian food. The more you cook, the more you understand which flavors go well together and even how much to use. One thing you always keep in your mind that is Indian cookery is not an exact science. Exact measures simply do not apply, it’s always as per your choice, like increasing or decreasing spice level or how thick or thin quantity you have.
Lentils are an everyday staple throughout India, an especially important staple for those regions that enjoy a predominantly vegetarian diet. Lentils are a great source of protein, fiber, B vitamins, iron and zinc. Lentils do not require soaking and are quick and easy to prepare. Red lentil or Masoor Dal as the name suggests, this refers to masoor dal that has been boiled. You can use two cups of water per cup of masoor dal and cook in a pot with the cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins than open cooking. A faster way is to pressure-cook the soaked masoor dal with or without salt in boiling water.
Okay! I think I gave you a lots of gyan hahhaha……!!!!! so let’s go for recipe, learn how to make this easy pesy recipe and enjoy your meal……
Ingredients:
• 1 cup Red lentil/Masoor Dal
• ½ cup Peeled Pearl Onion or Shallots
• 1 Medium Sized Tomato Chopped
• 1-2 tsp Garlic Paste
• 1-2 tsp Ginger Paste
• 1 tsp Curry Powder
• 1-2 tsp Garam Masala
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1-2 Whole Red Chilies
• ½ tsp Cumin Seeds
• ½ tsp Mustard Seeds
• 5-6 Curry Leaves
• Pinch of Hing/Asafoetida
• 1 tbsp Oil
• Salt
• Chopped Coriander Leaves
• ½ Lemon Juice
Method:
1. Wash dal and pressor cook it for 4-5 whistle with required water (almost 1 ½ cup) into the pressor cooker on medium flame.
2. Switch of the flame, allow the cooker to cool down completely, remove the cooked dal from pressor cooker and keep aside.
3. Now heat oil in a kadhai or deep wide pan. Add cumin seeds, mustard seeds and pinch of hing in it, once seeds start crackling then add curry leaves and red whole chilies, and sauté it for few seconds.
4. Add peeled shallots and stir fry it for few minutes (2-3 min). Add garlic paste, ginger paste and chopped tomatoes and stir fry it again for a minute.
5. Add red chili powder, turmeric powder, curry powder and garam masala and mix it well.
6. Whisk the cooked dal and then add into the cooked shallot mixture, add 1 cup water (you can add more water as per choice how thick or thin curry you want), mix it well and bring it to the boil and cook it for 2-3 minutes on low flame.
7. Red Lentil Curry with Shallot is ready. Add lemon juice and chopped coriander leaves and serve hot as a side dish.
Tips:
• You can cook shallot along with dal into the pressor cooker.
• You can add fresh grated coconut into the curry, it tastes so good.
• You can also add other veggies into the curry like baby eggplants, green peas etc.
- 1 cup Red lentil/Masoor Dal
- ½ cup Peeled Pearl Onion or Shallots
- 1 Medium Sized Tomato Chopped
- 1-2 tsp Garlic Paste
- 1-2 tsp Ginger Paste
- 1 tsp Curry Powder
- 1-2 tsp Garam Masala
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1-2 Whole Red Chilies
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- 5-6 Curry Leaves
- Pinch of Hing/Asafoetida
- 1 tbsp Oil
- Salt
- Chopped Coriander Leaves
- ½ Lemon Juice
- Wash dal and pressor cook it for 4-5 whistle with required water (almost 1 ½ cup) into the pressor cooker on medium flame.
- Switch of the flame, allow the cooker to cool down completely, remove the cooked dal from pressor cooker and keep aside.
- Now heat oil in a kadhai or deep wide pan. Add cumin seeds, mustard seeds and pinch of hing in it, once seeds start crackling then add curry leaves and red whole chilies, and sauté it for few seconds.
- Add peeled shallots and stir fry it for few minutes (2-3 min). Add garlic paste, ginger paste and chopped tomatoes and stir fry it again for a minute.
- Add red chili powder, turmeric powder, curry powder and garam masala and mix it well.
- Whisk the cooked dal and then add into the cooked shallot mixture, add 1 cup water (you can add more water as per choice how thick or thin curry you want), mix it well and bring it to the boil and cook it for 2-3 minutes on low flame.
- Red Lentil Curry with Shallot is ready. Add lemon juice and chopped coriander leaves and serve hot as a side dish.
• You can add fresh grated coconut into the curry, it tastes so good.
• You can also add other veggies into the curry like baby eggplants, green peas etc.
7 Responses to “Red Lentil Curry with Shallot”
[…] Binjal’s Red Lentil Curry with Shallot […]
Wow!! Will try it!! Awesome pics! I can feel the smell of hot dal and rice pure bliss!
thanks so much Rani Jain!
wow! lovely clicks
Thanks Veena!
Steamed rice and hot dal is pure bliss. I love baby onions and this dal is perfect for me. Gorgeous clicks Binjal
Jyothi@currytrail.in recently posted…Nadan Meen Kari | Kerala Fish Curry
thanks a lot dear jyo <3