Welcome to a world of comforting, home-style cooking! If you’re looking for an incredibly flavorful and easy-to-make dish, this Masoor Dal Batata (Lentil Potato Curry) recipe is exactly what you need. It’s a popular Maharashtrian dish known for its rich flavours and simple preparation. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe will guide you to a delicious, soulful meal that your family will love.
Our Masoor Dal Batata recipe is perfect for weeknights and lazy weekends alike. It uses common pantry ingredients and simple cooking techniques to create a curry that’s both hearty and light. We’ll show you how to prepare this lentil and potato curry the right way, from tempering the spices to simmering it to perfection. Get ready to cook up a storm and fill your kitchen with the wonderful aroma of this traditional Indian dish!
Also Read – Kartule Gravy Bhaji: Easy Spiny Gourd Recipe
Ingredients List:
- 1 cup whole brown lentils (masoor dal), soaked for 10–15 minutes
- Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Bay Leaf
- 1/2 Star Anise
- Cinnamon Stick (1 Inch)
- 1 Green Cardamom
- 2 Cloves
- Curry Leaves
- 2 medium onions, finely chopped or sliced
- A Pinch of Hing / Asafetida
- Paste: 1/2 Inch Ginger, 1 Green Chilli, 7 Garlic Cloves
- 1/4 tsp Turmeric Powder
- 1 tomato chopped
- 1 tsp Cumin & Coriander Powder
- 1 tbsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 2 Boiled Potatoes, peeled and cubed (or unpeeled)
- Hot water as needed
- Coriander Leaves
Also Read – Easy Chana Moong Dal Sukhhi Sabzi | Quick & Healthy Dry Dal
Step-by-step Instructions:
- Heat oil in a kadai over medium heat. Add cumin and mustard seeds and let them sizzle.
- Add the bay leaf, star anise, cinnamon stick, green cardamom, and cloves.
- Add the curry leaves and the sliced onions. Saute the onions until they turn a light golden colour.
- Add a pinch of asafoetida, the pounded ginger-garlic-green chilli paste, and saute for about one minute.
- Mix in the turmeric powder and the chopped tomato. Saute until the tomato softens.
- Turn the heat to low and add cumin powder, coriander powder, red chilli powder, garam masala, and salt. Mix well.
- Add the soaked and drained masoor dal to the kadai and mix thoroughly with the spices.
- Add the cubed potato and mix well so the potatoes are coated in the masala.
- Pour hot water into the kadai and mix. Add enough water to reach your desired consistency, as the curry will thicken as it cooks.
- Cover and let the curry simmer on low to medium heat for 10–15 minutes, or until the dal and potatoes are tender.
- Garnish with fresh coriander before serving.
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Cooking Tips for Better Results
- Soaking the Dal: Soaking the masoor dal for a short period (10-15 minutes) helps it cook faster and ensures a softer texture.
- Aromatics First: Sauteing the whole spices and aromatics like ginger, garlic, and onions is key to building a deep flavour base for the curry.
- Using Hot Water: Adding hot water instead of cold water helps the curry to continue simmering without a drop in temperature, which results in better texture and flavour.
Variations:
- Vegan Version: This recipe is naturally vegan! No substitutions are needed.
- Spicy Version: For a spicier kick, add an extra green chilli or increase the amount of red chilli powder. You can also add a pinch of black pepper.
- Kids-Friendly Version: Reduce the amount of red chilli powder and use a milder, non-spicy variety. You can also add some finely chopped carrots or peas for extra veggies.
Also Read – Toor Dal Amti Recipe
Serving Suggestions:
- This Masoor Dal Batata recipe is best served hot. Pair it with:
- Steamed rice
- Roti or chapati (Indian flatbread)
- Jowar Bhakri (Sorghum flatbread) or Bajra Bhakri (Pearl Millet flatbread)
- A side of yogurt (curd) or a simple salad
- Pickle
FAQs:
Q1: What is Masoor Dal Batata?
Ans: Masoor Dal Batata is a traditional Maharashtrian lentil and potato curry made with whole brown lentils and a blend of aromatic spices.
Q2: Can I use a pressure cooker for this recipe?
Ans: Yes, you can. After sauteing the spices and vegetables, add the dal, potatoes(not cooked), and water to a pressure cooker. Give it two to three whistles on medium heat for a perfectly cooked Masoor Dal Batata.
Q3: Do I need to soak the masoor dal?
Ans: While the recipe suggests soaking the dal for 10-15 minutes, it is not strictly necessary. Soaking helps it cook faster, but you can also cook it unsoaked.
Q4: How can I make the curry thicker or thinner?
Ans: To make the Masoor Dal Batata thicker, you can mash a few of the potatoes or lentils at the end of cooking. For a thinner consistency, simply add more hot water.
Also Read – Maharashtrian Dal Drumstick Curry
Delicious Masoor Dal Batata Recipe (Lentil Potato Curry)
Ingredients
- 1 cup whole brown lentils masoor dal, soaked for 10–15 minutes
- Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Bay Leaf
- 1/2 Star Anise
- Cinnamon Stick 1 Inch
- 1 Green Cardamom
- 2 Cloves
- Curry Leaves
- 2 medium onions finely chopped or sliced
- A Pinch of Hing / Asafetida
- Paste: 1/2 Inch Ginger, 1 Green Chilli, 7 Garlic Cloves
- 1/4 tsp Turmeric Powder
- 1 tomato chopped
- 1 tsp Cumin & Coriander Powder
- 1 tbsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 2 Boiled Potatoes peeled and cubed (or unpeeled)
- Hot water as needed
- Coriander Leaves
Instructions
- Heat oil in a kadai over medium heat. Add cumin and mustard seeds and let them sizzle.
- Add the bay leaf, star anise, cinnamon stick, green cardamom, and cloves.
- Add the curry leaves and the sliced onions. Saute the onions until they turn a light golden colour.
- Add a pinch of asafoetida, the pounded ginger-garlic-green chilli paste, and saute for about one minute.
- Mix in the turmeric powder and the chopped tomato. Saute until the tomato softens.
- Turn the heat to low and add cumin powder, coriander powder, red chilli powder, garam masala, and salt. Mix well.
- Add the soaked and drained masoor dal to the kadai and mix thoroughly with the spices.
- Add the cubed potato and mix well so the potatoes are coated in the masala.
- Pour hot water into the kadai and mix. Add enough water to reach your desired consistency, as the curry will thicken as it cooks.
- Cover and let the curry simmer on low to medium heat for 10–15 minutes, or until the dal and potatoes are tender.
- Garnish with fresh coriander before serving.
