whole masoor dal recipe | sabut masoor dal recipe

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whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe

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

4.75 from 24 votes
total time:
30minutes

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.

whole masoor dal, sabut masoor dal

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.

whole 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

4.75 from 24 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.
whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe
Course:main course
Cuisine:north indian
Servings:3 to 4

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.

whole masoor dal recipe, sabut masoor dal recipe

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

whole masoor dal recipe, sabut masoor dal recipe

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.

whole masoor dal recipe, sabut masoor dal recipe

making tempering for sabut masoor ki dal

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

making whole masoor dal recipe

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

making whole masoor dal recipe

6. then add 1 medium sized chopped onion.

making whole masoor dal recipe

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.

making whole masoor dal recipe

8. saute the onions till they become golden.

making whole masoor dal recipe

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

making whole masoor dal recipe

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

making whole masoor dal recipe

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

making whole masoor dal recipe

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.

making whole masoor dal recipe

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

making whole masoor dal recipe

14. mix well.

making whole masoor dal recipe

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.

making sabut masoor dal recipe

16. stir and mix very well.

making sabut masoor dal recipe

17. add salt as required.

making sabut masoor dal recipe

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.

making sabut masoor dal recipe

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

making sabut masoor dal recipe

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

making sabut masoor dal recipe

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

making sabut masoor dal recipe

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

whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe

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.

whole masoor dal recipe, sabut masoor dal recipe, easy masoor dal recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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144 comments/reviews

  1. 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 🙂

  2. 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

  3. 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.

  4. 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.

  5. 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…

  6. 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.

  7. 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”!

  8. 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!

  9. 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.

  10. 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.

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