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

  • 3.6 gm
  • 6.6 gm
    Total Fat
  • 13.5 gm
  • 1.0 mg
    Vitamin C
  • 59.4 mg
  • 142.6 kcal
  • 1.9 mg
  • 19.4 mcg
    Vitamin A
3 Tbsp(39.0 gm) Whole Masoor
1 Tbsp(13.0 gm) Tomato(Chopped)
1 Tbsp(8.0 gm) Onion(Chopped)
1 Tbsp(3.0 gm) Dry Coconut(Grated)
1 Tsp(3.0 gm) White Til
1/2 Tsp(2.0 gm) Black Til
1 Tsp(5.0 gm) Ginger Garlic Paste
1/4 Tsp(0.59 gm) Jeera
1/2 Tsp(0.41 gm) Red Chilly(Chopped)
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/2 Tsp(1.0 gm) Dry Mango Powder
1 Tbsp(3.0 gm) Coriander Leaves(Chopped)
1/4 Tsp(1.0 gm) Salt
2 Tsp(7.0 ml) Oil
As Required(125.0 ml) Water
  • For coconut mixture,

  • Take a kadhai and heat 1 tsp oil.

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

  • In another kadhai, heat 1 tsp oil,

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

  • Then add the coconut mixture and mix well

  • To this mixture, add 1/4 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.