Whole Masoor (Sabut Masoor Dal)

Name: Whole Masoor (Sabut Masoor Dal)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: ½ cup/120 grams whole masoor dal ((sabut masoor dal or brown lentils)); 2–2¼ cup water (– for pressure cooking); 2 tbsp oil (– can also add ghee or butter); ½ tsp cumin seeds; ¾–1 cup/130 grams or 2 medium-sized tomatoes (– chopped); 1 tsp or 1 green chilli (– chopped); ½ tsp turmeric powder ((ground turmeric)); ½ tsp red chili powder (or cayenne pepper); 1½–2 cup water (or add as required ); ½ tsp garam masala; ½ tsp dry fenugreek leaves ((kasuri methi), crushed – optional); 2–3 tbsp cream (– optional); 1–2 tbsp coriander leaves (– chopped); salt ( as required); ⅓ cup/50 to 60 grams or 1 medium-sized onion (– chopped); 1 teaspoon ginger garlic paste (or ½ inch ginger + 4 to 5 small to medium garlic cloves, crushed to a paste in a mortar)

By Dassana Amit · VegrecipesofindiaPublic

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Whole Masoor Dal, also known as Brown Lentils or Sabut Masoor Dal, is a flavorful North Indian lentil curry made with whole brown lentils, onions and tomatoes. It is cooked with aromatic herbs and everyday spices. This hearty and vegan dal pairs well with roti or steamed rice.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 3

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This recipe was taken from Whole Masoor (Sabut Masoor Dal) · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

½cup/120 grams whole masoor dal ((sabut masoor dal or brown lentils))
2–2.25 cupwater (– for pressure cooking)
2 tbspoil (– can also add ghee or butter)
0.5 tspcumin seeds
¾–1cup/130 grams or 2 medium-sized tomatoes (– chopped)
1 tspor 1 green chilli (– chopped)
0.5 tspturmeric powder ((ground turmeric))
0.5 tspred chili powder (or cayenne pepper)
1.5–2 cupwater (or add as required )
0.5 tspgaram masala
0.5 tspdry fenugreek leaves ((kasuri methi), crushed – optional)
2–3 tbspcream (– optional)
1–2 tbspcoriander leaves (– chopped)
—salt ( as required)
—⅓ cup/50 to 60 grams or 1 medium-sized onion (– chopped)
—1 teaspoon ginger garlic paste (or ½ inch ginger + 4 to 5 small to medium garlic cloves, crushed to a paste in a mortar)

Steps

1
Pick and rinse masoor dal for a couple of times in water. If you have time then you can soak the lentils for about 30 to 40 minutes hours after rinsing.
2
In a pressure cooker take the whole masoor dal and add 2 to 2.25 cups water. Pressure cook on medium heat for 10 to 12 minutes or till they are softened and cooked thoroughly. Timing will vary depending upon the quality and age of dal.
3
Heat oil for tempering the dal in a pan. Keep the heat to a low
4
Add cumin seeds and let them crackle. Next add the chopped onions.
5
Sauté the onions stirring often until are golden or browned. This is an important step in making this dal.
6
You have to caramelize the onions as it gives a lot of flavor and taste to the dal.
7
Add ginger-garlic paste and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
8
Add the chopped tomatoes and green chillies and sauté again until the tomatoes become soft and pulpy. You will also see oil releasing from the sides of the masala paste.
9
Once the tomatoes have softened and look mushy, add red chili powder and turmeric powder. Mix to combine to an even mixture.
10
Now add this mixture to the cooked dal or add the cooked dal to the tempering. Mix well and add salt as required.
11
Add water as required to get a medium consistency in the dal.
12
Simmer the dal on a low or medium heat stirring as needed. If the dal looks too thick then add some more water or as needed to get the right consistency.
13
Mash some of the lentils with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
14
Add garam masala powder and crushed kasuri methi. Mix and turn off the heat. Optionally, you could also add light cream to get a richer flavor and more creamier consistency.
15
Garnish the Sabut Masoor Dal with chopped coriander leaves.
16
Serve the Brown Lentils with some steamed basmati rice or roti or paratha or naan.

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Per portion

Calories: ~75 kcal
Protein: ~0.5 g
Fat: ~10.9 g
Carbs: ~1.8 g
Fiber: ~0.3 g
Sodium: ~8.5 mg

6 ingredients still need USDA food links. cumin seeds, turmeric powder ((ground turmeric)), red chili powder (or cayenne pepper), salt ( as required) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Approximate — includes amount ranges.

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