Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile.

This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down.

Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice.

Course: Main course
Cuisine: North Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

For the Dal

1 Cup Sabut Masoor
1 Teaspoon Turmeric Powder (Haldi)
½ Teaspoon Coriander powder
½ Teaspoon Amchoor powder
¼ Teaspoon Garam Masala
½ Teaspoon Red chilli powder
Salt as per taste
Water as required

For the Tempering (Chaunk)

1 Teaspoon Cumin Seeds (Jeera)
1 Pinch of Asafoetida (Heeng)
2 Teaspoons Ghee

Instructions:

Pressure cooking of Dal -

Wash Masoor dal under running cold water till water runs clear. Soak them in water for 30 minutes.

Then add washed dal and 3 cup of water in a pressure cooker. Add salt, coriander powder, red chilli powder and turmeric powder. Stir to mix.

Cover with the lid, put the weight on. Switch on the flame.

Let it cook for 10 minutes on low heat till dal cooked completely. Once the pressure is released, open the lid. Mash dal with the help of ladle as you like. Check the consistency of dal. If thick then add little water and mix. Add amchoor powder and garam masala. Mix well and keep it aside.

Process of tadka or chaunk -

Heat ghee in a pan. When ghee is hot add Cumin Seeds and fry till they start to splutter. Add a pinch of Heeng.

Quickly pour the tempering to the dal. You can mix the dal or serve the dal with the tempering on top of it. You can garnish with coriander leaves. Squeeze in lemon before serving. Serve dal hot with jeera rice or plain rice and roti.

Tips:

• You can temper with fried onion and tomato puree.
• Temper the dal with Desi ghee instead of oil, it gives amazing taste.
• This Dal usually has a medium to thick consistency. So you can adjust the amount of water as per your choice.
• You can add little cream to make it creamier.
• You can sprinkle kasoori methi. It gives an aroma.
• Cook time can vary for lentils depending on how fresh they are. Very fresh lentils take less time to cook, whereas if they've been sitting around for a couple of years they may take longer.

Try other dal recipes :
Yellow moong dal tadka    Dal fry   Dal tadka