Masoor Dali Ambat

masoor ambat
A Konkani recipe of Masoor Dal (Whole Red Lentils) in a mildly spiced coconut sauce. This protein rich red lentils coconut curry is perfect for both vegetarians and vegans.

Whole Red Lentils/Masoor - 1/2 cup
Grated Coconut - about 1 cup
Medium Chopped Onions - about 2 tbsp
Garlic/Lasun - 4 cloves
Coriander Seeds/Dhane - 1 1/2 tbsp
Dry Red Chilies - 6
Tamarind/Chinch/Chincham - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp

How to cook Masoori Ambat:
  • Wash red lentils with water. Cook lentils and chopped onions in 2 - 3 cups water till lentils turn soft. Add more water if required. Masoor is a brown skinned lentil/pulse which is orange or pink inside. Masoor Dal is available as skin-less red lentils.
whole masoor
  • Roast coriander seeds and red chilies with 1/2 tsp oil in a pan. Roast at low flame until coriander seeds slightly darken and turn aromatic. 
  • Grind coconut, roasted coriander seeds, roasted red chilies, tamarind and turmeric to a fine or slightly coarse paste adding little water.
  • Heat a big pot and add cooked whole red lentils. Add the ground coconut paste and salt. Bring it to a boil.
  • For tempering/tadka/phanna, heat about 1 tsp oil in a small pan. Add crushed garlic and sauté till garlic turns golden brown.  Add hot sautéed garlic to the pot and mix. Serve Masur Ambat with rice and/or chapati.


  1. Lovely dal...spl on winter evenings I could have a bowl of this dal and if you add some rice, best food ever :-)

  2. nice can never expect to make whole musur like that ...its sounds yummy!


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