Red Lentil soup with fresh curry leaves (Curry pata diye Musur Dal)

Hello everybody !! Hope you are having a great week.

This is the second veg recipe I will be sharing with you this week. This lentil soup will taste even better if you pair it up with the previous recipe I shared with you today (Stir fried potatoes with curry leaves) for a pure curry leaves special menu 😀

You can even enjoy this soup by itself as a wholesome dish by adding any veggies of your choice to this soup. You may also serve it as a side dish with rice along with your favorite veggies separately.

This preparation is absolutely non spicy, needs very few ingredients, easy to prepare but tastes amazing.

Lets get started !!

IMG20180313103801

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Ingredients :

  • Red Lentil (Masoor Dal) – 1/2 bowl, about 6 tablespoon
  • Dry red chilli – 2
  • Finely Chopped Ginger – 1/2 teaspoon
  • Black mustard seeds – 1/3 teaspoon
  • Tomato – 1 small, roughly chopped
  • Curry Leaves – 20 to 25
  • Clarified butter (Ghee) – 1 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Salt – as per taste

IMG20180313100850

Recipe :

  1. Take a pressure cooker. Turn on your hob. Add red lentils, a pinch of turmeric powder, few pinches of salt and roughly chopped tomatoes into the cooker. Also add 1 and 1/2 to 2 cups of water. Secure the lid of the pressure cooker.
  2. Wait for 1 to 2 whistles in medium flame (depending on how much time your lentils take to cook completely). Mine is done in 1 whistle only. Turn off the flame and wait for the pressure to release by itself.
  3. In the meantime, take a deep bottom frying pan. Add clarified butter and let it heat up.
  4. Add dry red chillies and black mustard seeds.
  5. When the seeds start to crackle add curry leaves, ginger and remaining turmeric powder. Also add few pinches of salt. Stir fry until the curry leaves are crispy.
  6. By this time your lentil should be cooked. Turn the flame to minimum.
  7. Transfer everything from the pressure cooker into the pan.
  8. Mix and stir. Check the salt. Add if required.
  9. Now check the gravy. The soup should neither be too thick nor too runny.  If it looks too runny, you can increase the flame and let the water dry up. If it looks too thick, you can add little warm water until you get the desired consistency.
  10. Turn the flame off once done.

Serve Red lentils soup with curry leaves hot with rice and any veggies of your choice.

IMG20180313104145

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s