Kolhapuri Masoor Dal Recipe

A western cuisine from the state of Maharashtra, with a blend of spices and coconut to make it calorie dense. Masur (whole brown lentils) are protein packed and a good source of calcium and iron.

Nutritional info

ingredients
3 Tbsp(39.0 gm) Whole Masoor
ingredients
1 Tbsp(13.0 gm) Tomato(Chopped)
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1 Tbsp(8.0 gm) Onion(Chopped)
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1 Tbsp(3.0 gm) Dry Coconut(Grated)
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1 Tsp(3.0 gm) White Til
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1/2 Tsp(2.0 gm) Black Til
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1 Tsp(5.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.59 gm) Jeera
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1/2 Tsp(0.41 gm) Red Chilly(Chopped)
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1/4 Tsp(0.93 gm) Rai
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.74 gm) Hing
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1/2 Tsp(1.0 gm) Dry Mango Powder
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1 Tbsp(3.0 gm) Coriander Leaves(Chopped)
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1/4 Tsp(1.0 gm) Salt
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2 Tsp(7.0 ml) Oil
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As Required(125.0 ml) Water
  • For masoor dal,

  • Soak and cook 3 tbsp whole masoor and keep aside.

  • For coconut mixture,

  • Take a kadhai and heat 1 tsp oil.

  • To that, add 1 tbsp desiccated coconut, 1 tbsp chopped onion, 1 tsp white til and saute till it turns golden brown. Keep aside.

  • For dal,

  • In another kadhai, heat 1 tsp oil,

  • Add 1/4th tsp rai, 1/4th tsp jeera, 1/2 tsp black til, 1 tsp ginger garlic paste, 1/2 tsp chopped red chilly, 1/4th tsp haldi and 1 tbsp chopped tomato. Saute well.

  • Then add the coconut mixture and mix well

  • To this mixture, add 1/4th tsp hing, 1/4 tsp salt, 1/2 tsp dry mango powder and mix again.

  • Now add the cooked whole masoor dal and mix well.

  • Cover and cook for a while.

  • Finally garnish with 1 tbsp chopped coriander leaves and serve hot with rice.