Masoor ki chutney Recipe

Cooking Directions

• STEP 1.Wash and soak masoor dal for 2 hours.
• STEP 2.Drain the water and cook the dal with water, turmeric powder, and salt until soft.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry until the seeds crackle.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add chopped tomatoes and cook until they turn mushy.
• STEP 7.Add red chili powder, coriander powder, and tamarind pulp. Mix well.
• STEP 8.Add the cooked masoor dal and jaggery. Cook for 5-7 minutes.
• STEP 9.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 10.Heat oil in a small pan and add mustard seeds, cumin seeds, and dried red chilies. Fry until the seeds crackle.
• STEP 11.Pour the tempering over the chutney and mix well.
• STEP 12.Serve masoor ki chutney with snacks or as a side dish with main meals.

Cooking Tips

• Soaking the masoor dal helps in faster cooking and better texture.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store the masoor ki chutney in an airtight container in the refrigerator.
• Serve it chilled or at room temperature.
• It can be served as a dip with snacks or as a side dish with main meals.