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Masoor Dal Sabji Wali

Madhuri.Dixit's picture
Ingredients
  Water 4 Cup (64 tbs)
  Red lentils 1 Cup (16 tbs), picked over and rinsed
  Garlic paste 1 Teaspoon
  Turmeric 1 Teaspoon
  Salt To Taste
  Thinly sliced carrots 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs)
  Broccoli florets 1 Cup (16 tbs)
  Potato 1 Medium, peeled and cut into 3/4-inch cubes
  Seasoning To Taste
  Vegetable oil 1 Tablespoon
  Butter 1 Tablespoon
  Onion 1 Medium, minced
  Ground cumin 2 Teaspoon
  Ground coriander 2 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Tomatoes 2 , chopped
  Minced cilantro 1 Tablespoon
Directions

In a pan, bring the water to a boil over medium heat.
Add the lentils, garlic, turmeric, and salt.
Reduce the heat, cover partially, and simmer for 15-20 minutes or until the lentils are almost cooked.
Stir in all the vegetables, cover, and continue cooking for another 10-15 minutes or until the vegetables are tender but still crunchy.
Remove from the heat and keep warm.
Heat the oil and butter in a small frying pan over medium heat.
Add the onion and saute until golden brown.
Add all the dry spices and tomatoes.
Stir-fry for about 3-5 minutes or until the tomatoes are soft.
Stir in the minced cilantro.
Remove from the heat and add to the cooked lentils and vegetables.
Stir and cover tightly.
Let stand for 5 minutes before serving to allow the flavors to merge.
Serve with plain rice or roti, any meat dish, and a yogurt side dish for a well-balanced meal, or with any tandoori preparation and naan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
8

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