Learn how to make Masoor Batatchi Sukki Bhaji with Chef Tushar on Ruchkar Mejwani.
Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.
Ingredients Used :-
2 tbsp Oil
4 Garlic Cloves (crushed)
8-10 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Ginger, Garlic & Coriander Leaves Paste
2 Onions (chopped)
2 Tomatoes (chopped)
250 gms Whole Masoor Dal (sprouted)
2 Potatoes (chopped)
¼ tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Garam Masala
Coriander Leaves (chopped)
Salt (as per taste)
Water (as required)
4 Green Chillies (slit)
1 tsp Jaggery Powder
4 Kokum Petals
Coriander Leaves (chopped)
Fresh Coconut (grated)
Water (as required)
Masoor (also known as red lentil, Hindi: masoor, Gujarati: masoor) is a brown skinned lentil that is orange on the inside. Masoor dal has a pleasant earthy flavor and is very common in Northern India. It is commonly used to make dal, soups and stews.
Ingredients Used :-
2 tbsp Oil
4 Garlic Cloves (crushed)
8-10 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida
1 tsp Ginger, Garlic & Coriander Leaves Paste
2 Onions (chopped)
2 Tomatoes (chopped)
250 gms Whole Masoor Dal (sprouted)
2 Potatoes (chopped)
¼ tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Garam Masala
Coriander Leaves (chopped)
Salt (as per taste)
Water (as required)
4 Green Chillies (slit)
1 tsp Jaggery Powder
4 Kokum Petals
Coriander Leaves (chopped)
Fresh Coconut (grated)
Water (as required)
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Lifestyle