This is a protein rich dish made with Whole Masoor (Sabut Masoor or Whole red lentils). Masoor has a pleasant earthy flavor and is commonly used to make dal, soups and stews. Sabut Masoor ki Dal is a very healthy dish as it is cooked along with the skin. It has lots of protein and fibre.
This Sabut Masoor Ki Dal is made a little thick, to be paired with roti, paratha or tandoori roti. For rice you may like to make it with little gravy. I have added double tadka to this dal recipe. Do not hesitate as there is not much ghee added. The second tadka is with very little ghee, cumin and red chilli powder. This enhances the flavor and makes the dal more appealing.
You might also like to view our other Dal recipes like Dal Panchmel, Moth Moong ki Dal and Dal Palak.
Serves: 4
Prep time: 30 minutes
Total time: 30 minutes
Ingredients for Sabut Masoor ki Dal
For the Dal
1 Cup Whole Masoor Dal/Brown Lentil, soaked for 1 hour
1/2 Onion chopped fine
2 Garlic clove chopped fine
1/2 Tomato chopped fine
1 Green Chilli chopped fine
1/2 teaspoon ginger chopped fine
1/2 teaspoon Turmeric Powder
Salt to taste
For the Tempering
1 +1/2 tablespoon Ghee
1/2 +1/2 teaspoon jeera (Cumin Seed)
1 onion sliced
1 teaspoon ginger garlic paste
1 tablespoon tomato puree
1 teaspoon kasoori methi
1+1/2 teaspoon kashmiri chili powder
1 teaspoon coriander powder
A pinch of Salt
2 tablespoon chopped coriander
Directions for Sabut Masoor ki Dal
- Pressure cook masoor dal with all the ingredients for dal and 3 cups of water. After one whistle lower the heat and cook for 20 minutes.
- Heat 1 spoon ghee and add cumin seeds and allow to splutter. Add onion, ginger garlic paste and stir for a minute.
- Add tomato puree and kasoori methi and stir for 2 minutes.
- Add the red chili powder, coriander powder, mix well.
- Add this to the dal and cook on low heat for 5 minutes. Adjust the consistency as per your liking.
- Switch off the heat and stir in half chopped coriander.
- Ladle the dal in a serving bowl.
- Now make a tempering by heating rest of the ghee. Add 1/2 teaspoon of cumin and then a pinch of chilli powder and pour on the dal.
- Garnish with coriander leaves.
- Serve with Khasta Roti.
