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whole masoor dal recipe | sabut masoor dal recipe | easy masoor dal recipe

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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 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 enhances 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 recipe below:

4.42 from 29 votes
whole masoor dal recipe | sabut masoor dal recipe | easy masoor dal recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

whole masoor 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 (1 cup = 250 ml)
for pressure 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 recipe
pressure cooking whole 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. 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 whole masoor dal recipe:
  1. heat 2 tablespoons oil for tempering the dal in the pan.

  2. add 1 teaspoon cumin seeds and let them crackle. then add 1 medium sized chopped onion.

  3. now fry till the onions are golden or browned. this is an important step in making this dal.

  4. you have to brown the onions as the browning gives a lot of flavor and taste to the dal.

  5. add 1 teaspoon ginger-garlic paste and fry for a minute or till the raw aroma of ginger-garlic goes away.

  6. 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.

  7. add ½ teaspoon red chili powder and 1 teaspoon turmeric powder. mix well.

  8. 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.

  9. 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.

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

  11. finally add 2 to 3 tablespoons cream (optional) and ½ teaspoon garam masala powder.

  12. next add 1 teaspoon crushed kasuri methi. stir well. switch off the burner. 

  13. garnish masoor dal with kasuri methi or cream or a few chopped coriander leaves.

  14. sabut masoor ki dal is ready to be served with some basmati rice or rotis.

recipe notes

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.


how to make sabut masoor ki dal recipe:

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. 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.

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.

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.




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This post was last modified on June 5, 2018, 12:16 pm

    Categories Dal RecipesDinner RecipesNorth Indian RecipesPunjabi Recipes

View Comments (135)

  • Hello,
    Love your pics! you are a talented photographer. Every other week I make this dal and you showed me a different way of cooking it. What I do I put everything expect onions in the pressure cooker and cooked it until it is tender. Then I fry onions until they are brown and put it on the dal (it always comes out delicious). Next time I will be trying your recipe to see if it taste different or even more yummier. Thank you Dassana.

    • thanks hina. frying the onions and adding to the dal will for sure make it tasty. even i do this method sometimes. do try this method too.

  • My favorite.
    This is the first recipe I tried in kitchen after marriage.
    My husband called me back from office and said u should send more chappatis with this dal.
    In my office everyone loved it.
    You rock

  • you have made my husband and I very happy, so glad I found dassana's recipe in your file. so very nice, I've impressed my husband I think. my onions were cooked with care and love....so pretty. thank you muchly! I will make this again, he said i must!

  • Came across your blog today. I love the photography and recipes. And for a amateur cook like me, step by step images are life saving.

    :)

  • Hi Dassana!!

    I am a big fan of all your recipes. You make it loo so easy. And evetthing that I have tried turns out so yummy. And 100 points to you for presentation! Thanks so much for taking time out for all this. I am sure its helping millions of people like me :)

    • thanks pallavi for this positive feedback. its nice to know that the website is helpful to you. happy cooking.

  • Thanks Dassana for this dish!, my daughter loved it so much that for the 1st time she wanted me to pack rice with this dal for her school tiffin :-)

  • Thank you so much for this recipe.My four year old son and my husband liked it so much that they are asking me to make it so often and they are not complaining for the same repeat recipe.thanks a lot.Easy to make and very healthy.

    • welcome lakshmy. glad to know that everybody liked this dal recipe. you can also try other dal recipes too. my personal favorite is dal tadka or dal fry.

  • Hello there,

    Last night I was looking for whole masoor dal recipe and I found yours. I made it and it was a hit with my family. The kids and my husband loved it. I followed your instructions carefully especially about the part of frying the onions well without burning them. It always makes such a difference when one works with attention to all the finer points. Only the colour of the dal I made was slightly different but that was because I added a lot more of Amul fresh cream to it. It was very very tasty and I will definitely be adding this to my repertoire of easy everyday cooking.

    Thank you Dassana. Keep it up. Your blog is wonderful and was quite a life saver for me when I just wanted to grab a quick cooking dal out of the fridge and make a meal of it for my family.

    • thanks a lot heena. glad to know your family enjoyed the meal. paying attention to the details makes a lot of difference whilst cooking. in fact something as small as mustard seeds if not crackled while tempering, dampens the flavor somewhere.

  • This recipe is for most the best to perfection. Anyone trying it for the first time need to search no more.
    give this a try!!!

  • will it taste good if i use a chole masala powder or sambar powder or any other curry powder as a garam masala substitute??

    • appy, you can use chole masala. but don't use sambar powder or other curry powder. with the chole masala also the taste will change. but the chole masala is a good alternative amongst the options you gave.

  • Hi Dassana,
    I live abroad and recently made this dal while I had some foreigners home for dinner. They loved it and want me to teach them to make it. I just wanted to ask you if I can make it without the pressure cooker because I know nobody here will buy a pressure cooker ?

    • thats nice to know tanvi. you can make without pressure cooker. just soak the lentils for about an hour or even two hours. then proceed with the recipe. you will need to alter the water proportion as more will be required that what is needed while cooking in a pressure cooker.

  • Hi Dassana,
    Wanted to ask you if there is a way to make this dal in a pan and not pressure cooker? Please let me know :)

    • tanvi, you can make the masoor dal in the pan also. soak the masoor dal for 1-2 hours. then you have to use more water than what is mentioned in the recipe. rest all instructions are same.

      • The lentils I have (basic ones from Walmart) say on the package that soaking is not necessary. I boiled them for about 25 minutes and they tasted delicious to me; of course this is my first time eating this dish, so I don't know if I'm missing out....

        • soaking is not essential ashley. i soak as the cooking is faster. the lentils should soften. if they have softened and have become smooth, melt in the mouth, than they are cooked very well.

  • Tried the whole masoor daal receipe beats my mum's recipe, the dry methi adds excellent flavour

  • I am sort of an 'okay' cook but oh this simple recipe makes dal so yummy! My hubby is so impressed with the taste, he insists on making every alternate day! It's so simple and quick, I love how yummy it is and my hubby is a happy hubby! Thank you!

  • Thank you so much for sharing all your wonderful recipes! For the first time I feel like the Indian food I make at home is as good as much of what I get in a restaurant...and so easy! This recipe has become yet another easy but delicious weeknight meal for me when I have "nothing in the fridge"!

    • thanks ashley. indian food is not difficult and when you make at home, they are far better at times than the restaurant ones.

  • Hi dassana i tried most of your recipes and they are awsome. Thank u for sharing your recipes. This is really helpful for the beginners. Good job keep it up.

  • I simply loved this dal. The dal tadka was also lovely. Can't wait to try the other recipes. :-)

  • Very nice....I wanna prepare more of delicious north Indian recepies... Keep it up..love cooking according to the steps mentioned here...easy n simple...

  • I have made the recipe exactly as per your instructions it came out very well thanks a lot. I want to ask one question can I do tempering first and add all the masalas and then add dal and pressure cook will it come out same or the taste will differ.

  • Hey Dassana,
    I'm a big time fan of ur blog. I have tried so many recipes published in ur blog n got compliments for the same. I like ur step by step guidance with pictures. This dal is again one of the favourite dishes with my family. I have learnt many north indian dishes from this blog.

    • thankyou so much aparna for your kind and positive words :) pleased to know you learned some north indian dishes from the food blog.

  • Very easy recipes thnx for sharing, i trying to follow ur style of recipes, yesterday i made aloo palak as per ur style it turnedout very tasty. Thnx

  • This recipe was really tasty, you are so right about browning the onions : ) thanks so much for sharing

  • I was a little confused by some of the steps as I have never cooked dal before... Firstly, you didn't say IF any water needed to be added with the dal in the first place (before you said to add more if its too think) so I ended up guessing a little. Also because I'm not too familiar with cooking dal or even eating it, I wasn't sure what the consistency should be like or the texture of the lentils. With all this said however, it ended up fantastic and tasted amazing! I'm sure the recipe is fabulous, just maybe a bit hard to follow for an amatuer!

    • fine olivia. the consistency is medium. but as per one's preference, one can make a thick or thin consistency. water is added while pressure cooking the lentils. for pressure cooking 2.5 to 3 cups of water is added. if cooking in a pot, more water needs to be added. like 4 to 4.5 cups. i will make a change in the notes section of the recipe. nice to know that the end result was good :-)

  • 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 :-)

    • divya have taken your request for masoor dal pulao allow us some time to post the same thanks.

  • 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 :-)

  • 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.

  • 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.

  • 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.

  • I added some dhansak masala and some boiled rajmah, the dish was amazing. Didnt need the cream!

    • it depends on the quality of dal. fresh dal will cook faster. usually unsoaked dal takes about 7 to 8 whistles on medium flame.

Comments are closed.