whole masoor dal recipe with step by step photos – north indian style spiced, tasty and quick dal made from whole masoor dal or pink lentils. this sabut masoor dal recipe is one of the easy and breezy dals i make at home with sabut masoor which are brown-skinned lentils.

this sabut masoor ki dal recipe is how we prepare at home. the dal is not thin nor thick but has a medium consistency. adding cream is optional but it does enhance the taste of the masoor dal.

this is a north indian punjabi style masoor dal recipe. you can add the spices as per your taste requirements. the consistency of the dal can also be kept thick or medium consistency. if you are serving the dal with rotis then you can keep thick consistency in the dal. for serving with rice keep the medium or slightly thin consistency in the dal.

the masoor dal can be relished with rice, rotis or paratha or even bread. you can also just have it plain like a soup.

if you are planning to prepare dal at home then do check these dal recipes:

• masoor dal
• dal makhani
• dal tadka
• dal palak
• chana dal recipe.

whole masoor dal

4.36 from 37 votes

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

sabut masoor ki dal recipe - spiced and tasty dal made from whole masoor dal or pink lentils.

Course:main course

Cuisine:north indian

Servings:3 to 4

Author:Dassana Amit

INGREDIENTS FOR whole masoor dal

(1 CUP = 250 ML)

for cooking sabut masoor dal

• 1 cup whole masoor dal (sabut masoor dal)
• 2.5 to 3 cups water for pressure cooking the dal

other ingredients for sabut masoor dal

• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon ginger-garlic paste or crushed ginger-garlic (adrak-lahsun paste)
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 green chili, chopped (hari mirch)
• 1 teaspoon turmeric powder (haldi)
• ½ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon punjabi garam masala powder or regular garam masala powder
• 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
• 2 to 3 tablespoon cream (optional)
• 2 tablespoon oil or ghee
• a few chopped coriander leaves or some crushed kasuri methi or cream for garnishing
• salt as required
• 1 cup hot water or as required

HOW TO MAKE whole masoor dal

pressure cooking whole masoor dal

• pick and rinse 1 cup whole 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 after washing.
• in a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water. pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. timing will vary depending upon the quality and age of dal.

making tempering for whole masoor dal

• heat 2 tablespoons oil for tempering the dal in the pan.
• add 1 teaspoon cumin seeds and let them crackle. then add 1 medium sized chopped onion.
• now fry till the onions are golden or browned. this is an important step in making this dal.
• you have to brown the onions as the browning gives a lot of flavor and taste to the dal.
• add 1 teaspoon ginger-garlic paste and fry for a minute or till the raw aroma of ginger-garlic goes away.
• add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft and pulpy. you will also see oil releasing from the sides of the masala paste.
• add ½ teaspoon red chili powder and 1 teaspoon turmeric powder. mix well.

making whole masoor dal

• now add this mixture to the cooked masoor or add the masoor dal to the tempering - whatever suits you. mix well and add salt as required.
• simmer the masoor dal on a low or medium flame. if the dal is too thick then add some hot water or as required to get the right consistency. i have added about 1 cup of water to the dal.
• mash some dal with your ladle or spoon at the sides of the pan. this is done to get a creamier consistency.
• finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon garam masala powder.
• next add 1 teaspoon crushed kasuri methi. stir well. switch off the burner. 
• garnish sabut masoor dal with kasuri methi or cream or a few chopped coriander leaves.
• sabut masoor ki dal is ready to be served with some basmati rice or rotis.
  

RECIPE TIPS

if making sabut masoor ki dal in a pan or pot:

1. soak the masoor dal for 1 to 2 hours in water.
2. then use 4 to 4.5 cups more water to cook the dal. then follow the recipe.
3. amount of extra water needed depends upon quality of the dal. e.g. if the dal is aged then it will take more time to cook and will also need more water.
4. cooking dal/lentils in a pressure cooker is easier and quicker.

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how to make sabut masoor ki dal

pressure cooking sabut masoor dal

1. pick and rinse 1 cup whole 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 after washing.

2. then in a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water.

3. pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. timing will vary depending upon the quality and age of dal.

making tempering for sabut masoor ki dal

4. in a pan, heat 2 tablespoons oil for tempering the dal.

5. add 1 teaspoon cumin seeds (jeera) and let them splutter.

6. then add 1 medium sized chopped onion.

7. saute till the onions are golden or brown. this is an important step in making this dal. you have to brown the onions as the browning gives a lot of flavor and taste to this masoor dal.

8. saute the onions till they become golden.

9. once the onions are browned then add 1 teaspoon ginger-garlic paste (adrak-lahsun ka paste).

10. fry for a minute or till the raw aroma of ginger-garlic goes away.

11. then add 2 medium sized chopped tomatoes and 1 chopped green chilli.

12. fry again for a few minutes till the tomatoes become soft and pulpy. you will also see oil releasing from the sides of the masala paste.

13. then add ½ teaspoon red chili powder (lal mirch powder) and 1 teaspoon turmeric powder (haldi).

14. mix well.

making sabut masoor ki dal

15. now add this mixture to the cooked masoor dal or add the cooked masoor dal to the tempering… whatever suits you.

16. stir and mix very well.

17. add salt as required.

18. simmer sabut masoor dal on a low or medium flame. if the dal is too thick then add some hot water or as required to get the right consistency. i have added about 1 cup of water to the dal.

19. mash some dal with a ladle or spoon at the sides of the pan. this is done to get a creamier consistency.

20. finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon punjabi garam masala powder. you can also use regular garam masala powder.

21. next add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). stir and switch off the flame.

22. while serving, garnish the whole masoor dal with kasuri methi or cream or few chopped coriander leaves.

23. the sabut masoor dal is ready to be served with some basmati rice or rotis or plain paratha or lachedar paratha or rumali roti.