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.

4.41 from 35 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

4.41 from 35 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
Author:dassana

Ingredients (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 Recipe

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.

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.
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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

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

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.

This recipe post was first published on June 27, 2012 at 9:35 pm

and was last modified on January 2, 2019 at 8:19 pm


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142 comments/reviews

  1. Can we skip kasuri methi??

    • you can skip kasuri methi.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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 🙂

  9. 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.

  10. 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 🙂

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