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:
whole masoor dal
INGREDIENTS FOR whole masoor dal
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
- soak the masoor dal for 1 to 2 hours in water.
- then use 4 to 4.5 cups more water to cook the dal. then follow the recipe.
- 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.
- cooking dal/lentils in a pressure cooker is easier and quicker.
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.
Hi there. Tried this recipe and it came out well so much so, my wife insisted, that, I prepare it once again. I did top it with Nestle’s cream along with crushed methi and fresh coriander. Wow ! Yummy
thank you for this lovely feedback on whole masoor dal recipe. glad to read. happy cooking.
Easy recipe.. Dal cooked perfectly…:) Loved it
I have made the recipe and I liked it.
thanks yvonne for this feedback.
Great easy to follow instructions and tasted great
thanks and welcome.
What a tempting recipe- can’t wait to taste it tonight. I loved it!
This looks really nice & healthy. I wish to make it.
Q. Could it be sent to my e-mail ?
Thank you
Sarala
you can bookmark this page and then refer to the recipe.
I will be using a pot to cook this recipe. What is the recommended simmer time?
it will take about 45 minutes to an hour. timing will also depend upon how fresh the dal is. but before cooking, soak the lentils in water for one to two hours.
Can we skip kasuri methi??
you can skip kasuri methi.
How many whistles are needed if i cook in cooker 🤔🤔🤔🤔
it depends on the quality of dal. fresh dal will cook faster. usually unsoaked dal takes about 7 to 8 whistles on medium flame.
I added some dhansak masala and some boiled rajmah, the dish was amazing. Didnt need the cream!
Thanks Neeta for sharing the variation you did to the recipe.
Today finally I did it with so rich and taste fully, to satisfy the senses thank you so much for such nice blogs and describing so softly.perfectly cooked with aromatic ambience . wandering for such taste started from Himachal ends today at home . thank you so much.
Welcome Terry. Thanks for your appreciation. Nice to know that you liked the recipe.
Dassana I love you. Thank you for all your efforts. I’m learning to cook well because of you. Please do post on how to make kala masoor dal paratha and healthy red rice idling too with more lentils less rice. Looking forward muah your brilliant and very patient and very sincere. Thankyou again
thanks a lot poonam and most welcome. have taken a note of your recipe requests. will try to add.
Pls add step by step pictures too..pls
awesome taste I love it
will add in some time. thanks for the feedback on the recipe.
Thank you for sharing with us this lovely recipe. Made it for dinner tonight, saved the rest for packing lunches throughout the week. Topped with a dollop of yoghurt, I could not stop eating it. The various spices lend such a strong punch and depth of flavour to the dish. Have a wonderful day!
thanks JK for this feedback. with yogurt the dal tastes too good. yes spices play a lot of role in most indian recipe.
Roughly upto how many whistles should I pressure cook masoor?
And, I really appreciate your recipes. You are like a savior?
I’m giving 5 stars because I’m so sure this will turn out amazing just like every single recipe that I’ve tried of your’s.
sushrita, for masoor which has not been soaked bef, you can pressure cook for 8 to 9 whistles. if the dal is fresh and not aged, it will cook fast. and thanks a lot 🙂
How to make pink masoor dal pulao
divya have taken your request for masoor dal pulao allow us some time to post the same thanks.
Whenever i go through your wwbsite,the pictures detailed steps help a lot and are indicative that you must be a very patient person in real life too .I admire your zest towarda cooking .this dal cams out to be really tasty .my husband loves all dal recepies more than veggies .so it was good when he said please make it more often thanks to you
thanks a lot niki. also thanks for sharing your experience. yes i am a patient person. your feeling is right 🙂