Sabut Masoor Dal is a healthy dish made from whole Masoor (brown-skinned whole lentils) which is cooked in an onion-tomato masala.
Dal is basically a stew of cooked pulses cooked in an Indian gravy. It is an essential part of Indian main course and in many parts of the country, it is made daily to go with Indian breads like Roti, Naan etc. as well as with Rice.
Masoor Dal is a lentil which is light brown in color from outside, and orange in color from inside (split Masoor). Whole pulses are rich in nutrients, some of which are lost during splitting and skinning them. The top layer is rich in fibers and vitamins and thus from the angle of nutrition, whole pulses are a better choice.
Sabut Masoor ki Dal is usually made as a slightly thick curry. Some people also prefer to mash the Dal to make its consistency thicker. Sabut Masoor Dal has an earthly flavor, is easy to digest and is very palatable.
It goes very well when served with Roti, Paratha or with Rice. Whole Masoor Dal is quite filling and comforting and many times is eaten in the main course without any other vegetables dish.
To make Sabut Masoor Dal at home follow the detailed step by step recipe with photos posted below.
Suggested Recipe Collections :
Category: Main Course
Nutrition (per serving)
Ingredients For Sabut Masoor Dal or Whole Masoor Dal Recipe
- 1 Cup Sabut/Whole Masoor Dal (Indian Brown Lentils)
- 1 Medium Sized Onion
- 2 Large Tomatoes
- 3-4 Garlic Cloves
- ~1 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon of Asafoetida (Heeng)
- 1.5 Teaspoon Coriander Powder (Dhania Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- 1/4 Cup Coriander Leaves
- 3 Cups of Water for pressure cooking the dal
- 1 Tablespoon Oil or Ghee
Step By Step Instructions for Sabut Masoor Dal or Whole Masoor Dal Recipe
Wash and rinse whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into pressure cooker.
Add 2-3 cups of water in it along with 1 teaspoon of Haldi (Turmeric Powder) and 1 teaspoon of Salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.
Heat 1 tablespoon of oil in a pan on medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Also put a pinch of Heeng (1/8 teaspoon of Asafoetida) in the pan.
Then add one medium sized chopped onion. Roast the onions for a couple of minutes.
Add ginger, garlic paste and green chilli to the mixture. Cook till mixture becomes golden brown in color which indicates that onions have been thoroughly cooked.
Add 2 pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good color.
Add 1 teaspoon of red chilli powder, 1.5 teaspoon of coriander powder, 1/2 teaspoon of Garam Masala and 1/8 teaspoon of Heeng (Asafoetida). Salt and Turmeric Powder (Haldi) was already added to the Dal, so no need to add it again.
Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now.
Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste.