Whole Masoor Dal | Brown Lentils (Sabut Masoor Dal)
The Whole Masoor Dal or Brown Lentils recipe presents a flavorful and spicy lentil dish in the North Indian tradition. Crafted using whole brown lentils, this preparation incorporates onions, tomatoes, herbs, and spices for a delicious outcome.
Ingredients
For Cooking Brown Lentils
- ½ cup whole masoor dal (sabut masoor dal or brown lentils) – 120 grams
- 2 to 2.25 cups water – for pressure cooking
Other Ingredients
- 2 tablespoons oil – can also add ghee or butter instead
- ½ teaspoon cumin seeds
- ⅓ cup chopped onions – 50 to 60 grams or 1 medium-sized onion
- 1 teaspoon Ginger Garlic Paste or ½ inch peeled ginger + 4 to 5 small to medium peeled garlic cloves, crushed to a paste in a mortar
- ¾ to 1 cup chopped tomatoes – 130 grams or 2 medium-sized tomatoes
- 1 teaspoon chopped green chilli or 1 green chilli
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- 1.5 to 2 cups water or add as required
- ½ teaspoon Garam Masala
- ½ teaspoon dry fenugreek leaves (kasuri methi), crushed – optional
- 2 to 3 tablespoons cream – optional
- 1 to 2 tablespoons coriander leaves (chopped)
- salt as required
Instructions
Pressure Cooking Brown Lentils
- 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.
Making Onion Tomato Masala
- Heat oil for tempering the dal in a pan. Keep the heat to a low
- Add cumin seeds and let them crackle. Next add the chopped onions.
- Sauté the onions stirring often until are golden or browned. This is an important step in making this dal.
- You have to caramelize the onions as it gives a lot of flavor and taste to the dal.
- Add ginger-garlic paste and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
- 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.
- Once the tomatoes have softened and look mushy, add red chili powder and turmeric powder. Mix to combine to an even mixture.
Making Whole Masoor Dal
- Now add this mixture to the cooked dal or add the cooked dal to the tempering – whatever suits you. Mix well and add salt as required.
- Add water as required to get a medium consistency in the dal.
- 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.
- Mash some of the lentils with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
- 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.
- Garnish the Sabut Masoor Dal with chopped coriander leaves.
- Serve the Brown Lentils with some steamed basmati rice or roti or paratha or naan.
Nutrition
Calories: 247kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 428mgPotassium: 460mgFiber: 11gSugar: 3gVitamin A: 536IUVitamin C: 9mgCalcium: 47mgIron: 3mg
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