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    Home » Amma » Masoor Dal Sambar (Indian Style Red Lentil Stew)

    Masoor Dal Sambar (Indian Style Red Lentil Stew)

    Published: Oct 10, 2012 · Modified: Jun 18, 2020 by Pavani · 6 Comments

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    VeganMofo Day 10: I had plans to post everyday for this year's Veganmofo. So much for my wishful thinking, little did I realize that tending for a newborn can be so time consuming, even though all I'm doing is holding her so she doesn't spit up or rocking her to sleep. It's been 5 years since we had done this with my older one and I don't really remember what we did when he was a little baby. Time surely flies..

    Thankfully my mom is here to help me out and for today's post I have this delicious Masoor dal Sambar that she made for our lunch. I usually use toor dal to make sambar. Masoor dal makes a smoother and milder tasting sambar. Vegetables like eggplant, bottle gourd, carrot, potato, chayote etc can be added to the sambar to make it more substantial.

    Indian Style Red Lentil Stew
    Indian Style Red Lentil Stew

    Masoor Dal Sambar

    Masoor dal makes a smoother and milder tasting sambar. Vegetables like eggplant, bottle gourd, carrot, potato, chayote etc can be added to the sambar to make it more substantial.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: soups stews
    Cuisine: south indian
    Servings: 8 servings

    Ingredients

    • ½ cup Masoor Dal
    • 1 medium Onion, thinly sliced
    • 1 medium Tomato, chopped
    • ¼ teaspoon Turmeric
    • 3 tablespoons Tamarind paste
    • 2 teaspoons Sambar powder
    • To taste Salt
    • 2 tablespoons Coriander leaves, finely chopped

    For Tempering:

    • ⅛ teaspoon Fenugreek seeds
    • 1 teaspoon Urad dal
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 2 Dry Red Chili, broken
    • 6 - 8 Curry Leaves

    Instructions

    • Pressure cook masoor dal (red lentils) until very tender and mushy.
    • Heat 2tsp oil in a sauce pan, add the tempering ingredients and once the seeds start to splutter, add the onions and saute until lightly browned around the edges.
    • Next add the tomatoes and cook covered until mushy.
    • Add tamarind paste, sambar powder and turmeric, cook for 2 minutes.
    • Add the cooked dal along with 1-2 cups of water and salt; bring the mixture to a boil and simmer for 4-5 minutes. Adjust seasoning.
    • Serve with rice or idlis or dosas.

    Nutrition

    Calories: 73kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 242mg | Fiber: 5g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 55mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sayantani

      October 11, 2012 at 5:27 am

      I often make it this way as arhar dal is not very common in Bengali households. we love masoor dal and am salivating at the pictures.

      Reply
    2. Charul @ Tadka Masala

      October 11, 2012 at 6:31 pm

      I am gonna try this as I love masoor daal!

      Reply
    3. Simi J

      October 12, 2012 at 2:09 am

      i make it with arhaar to must try with masoor

      Reply
    4. Apni Rasoi

      October 29, 2012 at 11:54 am

      Anyway I will be subscribing to your feeds and even I achievement you access consistently rapidly.

      Reply
    5. Anuja

      December 21, 2020 at 2:02 pm

      How much sambar powder? I don't see it in the recipe- also, is there one you recommend? Thanks!

      Reply
      • cookshideout

        December 21, 2020 at 2:23 pm

        Hi Anuja, add about 1.5~2 teaspoons of sambar powder to the recipe. I will update the recipe card. I use MTR brand sambar powder.

        Reply

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