Masur Dailot Outenga (Egyptian Lentil with Elephant Apple)

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  • Egyptian lentil: 100 gms
  • Poka outenga (Ripe elephant apple): ½
  • Turmeric powder: 1 tsp
  • Mustard oil: 2 tbsps
  • Fenugreek seeds: ½ level tsp
  • Sliced onion: 1 medium
  • Green chillies: 2
  • Salt and sugar: to taste
  • For garnishing: a few sprigs of coriander leaves


    • Clean and soak the lentil for half an hour.
    • Remove the outer thick coating and inner core of the outenga.
    • Cut the middle layer of the outenga into one inch pieces.
    • Wash the outenga pieces. Pound the pieces to make the hard pieces soft.
    • Boil the lentil and outenga adding water in a pressure cooker.
    • Also sprinkle salt, sugar and turmeric powder.
    • Heat mustard oil in a karahi. Splutter mustard seeds and add sliced onion and green chillies.
    • When the onions are brown add the hot dail.
    • Cook covered for a minutes. Remove from fire.
    • Serve hot Masur Dailot Outenga with plain rice.
    • Garnishing with coriander leaves and enjoy with a fresh green chilly.

    Notes: Can relish as a soup on a sunny day. Egyptian lentil is also known as red lentil.

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