Learn how to make Masoor Batatchi Sukki Bhaji with Chef Tushar on Ruchkar Mejwani.<br /><br />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.<br /><br />Ingredients Used :- <br />2 tbsp Oil<br />4 Garlic Cloves (crushed)<br />8-10 Curry Leaves<br />1 tsp Mustard Seeds<br />1 tsp Cumin Seeds<br />¼ tsp Asafoetida<br />1 tsp Ginger, Garlic & Coriander Leaves Paste<br />2 Onions (chopped)<br />2 Tomatoes (chopped)<br />250 gms Whole Masoor Dal (sprouted)<br />2 Potatoes (chopped)<br />¼ tsp Turmeric Powder<br />2 tsp Red Chilli Powder<br />1 tsp Garam Masala<br />Coriander Leaves (chopped)<br />Salt (as per taste)<br />Water (as required)<br />4 Green Chillies (slit)<br />1 tsp Jaggery Powder<br />4 Kokum Petals<br />Coriander Leaves (chopped)<br />Fresh Coconut (grated)<br />Water (as required)
