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Aloo Masoor dal Sabji आलू मसूर दाल Aloo Sabji No Onion/Garlic

Aloo Masoor dal Sabji आलू मसूर दाल Aloo Sabji No Onion/Garlic

Name: Aloo Masoor dal Sabji आलू मसूर दाल Aloo Sabji No Onion/Garlic
Prep time: 10 min
Cook time: PT20-25M
Total time: PT30-35M
Yield: 2-4
Cuisine: Indian
Ingredients: Curd; Masoor dal; Potatoes

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Everything good and interesting that you can imagine with Aloo/ Potatoes, happens in this dish :)

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Aloo Masoor dal Sabji आलू मसूर दाल Aloo Sabji No Onion/Garlic Recipe - Ranveer Brar

Ingredients

For Aloo Masoor Sabji

1 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

1 ½ inch Ginger, chopped, अदरक

2-3 Green chillies, less spicy, chopped, हरी मिर्च

1 cup Masoor dal, soaked, साबुत मसूर

Prepared Paste, तैयार किया हुआ पेस्ट

4-5 Potato, peeled, cut into dice, आलू

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

2 tbsp Ghee, घी

1 cup Water, पानी

Prepared Tempering, तैयार किया हुआ तड़का

1 tsp Lemon juice, नींबू का रस

For Paste

1 ½ tbsp Oil, तेल

2 tbsp Coriander seeds, धनिया के बीज

½ tsp Fennel seeds, सौंफ

1 tsp Cumin seeds, जीरा

10-12 Black peppercorns, काली मिर्च के दाने

3-4 Green cardamom, हरी इलायची

½ inch Cinnamon stick, दालचीनी

1 tsp Asafoetida, हींग

¼ cup Coriander leaves, धनिया पत्ता

⅓ cup Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

For Tempering

1 tbsp Ghee, घी

1 tbsp Raisins, किशमिश

For Garnish

1 tbsp Curd, beaten, दही

½ inch Ginger, julienned, अदरक

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

Process

For Aloo Masoor Sabji

In a kadai, add oil, once it’s hot, add cumin seeds and let it splutter.
Add ginger, green chilies and sauté for a minute.
Add masoor and toss it well, add prepared paste and sauté it for a while.
Add potatoes, degi red chili powder, ghee and mix it well.
Add water, close the lid and cook it for a while until potatoes are cooked.
Add prepared tempering and finish it with lemon juice.
Transfer it to a serving dish, garnish it with curd, ginger julienne, coriander sprig and lemon wedges.
Serve hot with roti.

For Paste

In a pan, add oil, once it’s hot, add coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom, cinnamon stick and toss it for a minute.
Transfer it to a bowl, add asafetida, coriander leaves, curd and salt to taste.
Transfer it to a mixer grinder jar and make a smooth paste.
Keep it aside for further use.

For Tempering