Whole Masoor (Sabut Masoor Dal)

brown lentils or whole masoor dal in bowl with spoon inside the lentils.

4.91 from 21 votes

Whole Masoor Dal, also known as Brown Lentils or Sabut Masoor Dal, is a flavorful North Indian lentil curry made with whole brown lentils, onions and tomatoes. It is cooked with aromatic herbs and everyday spices. This hearty and vegan dal pairs well with roti or steamed rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 247kcal

Author: Dassana Amit

Ingredients

For cooking brown lentils

½ cup/120 grams whole masoor dal (sabut masoor dal or brown lentils)
2 to 2¼ cups water – for pressure cooking

Other ingredients

2 tablespoons oil – can also add ghee or butter
½ teaspoon cumin seeds
⅓ cup/50 to 60 grams or 1 medium-sized onion – chopped
1 teaspoon ginger garlic paste or ½ inch ginger + 4 to 5 small to medium garlic cloves, crushed to a paste in a mortar
¾ to 1 cup/130 grams or 2 medium-sized tomatoes – chopped
1 teaspoon or 1 green chilli – chopped
½ teaspoon turmeric powder (ground turmeric)
½ teaspoon red chili powder or cayenne pepper
1½ to 2 cups water or add as required
½ teaspoon garam masala
½ teaspoon dry fenugreek leaves (kasuri methi), crushed – optional
2 to 3 tablespoons cream – optional
1 to 2 tablespoons coriander leaves – chopped
salt as required

US Customary - Metric

Instructions

Pressure Cooking Brown Lentils

Pick and rinse 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 hours after rinsing.
In a pressure cooker take the whole masoor dal and add 2 to 2.25 cups water. Pressure cook on medium heat for 10 to 12 minutes or till they are softened and cooked thoroughly.
Timing will vary depending upon the quality and age of dal.

Making Onion Tomato Masala

Heat oil for tempering the dal in a pan. Keep the heat to a low
Add cumin seeds and let them crackle. Next add the chopped onions.
Sauté the onions stirring often until are golden or browned. This is an important step in making this dal.
You have to caramelize the onions as it gives a lot of flavor and taste to the dal.
Add ginger-garlic paste and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
Add the chopped tomatoes and green chillies and sauté again until the tomatoes become soft and pulpy.
You will also see oil releasing from the sides of the masala paste.
Once the tomatoes have softened and look mushy, add red chili powder and turmeric powder. Mix to combine to an even mixture.

Making Whole Masoor Dal

Now add this mixture to the cooked dal or add the cooked dal to the tempering. Mix well and add salt as required.
Add water as required to get a medium consistency in the dal.
Simmer the dal on a low or medium heat stirring as needed. If the dal looks too thick then add some more water or as needed to get the right consistency.
Mash some of the lentils with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.
Add garam masala powder and crushed kasuri methi. Mix and turn off the heat.
Optionally, you could also add light cream to get a richer flavor and more creamier consistency.
Garnish the Sabut Masoor Dal with chopped coriander leaves.
Serve the Brown Lentils with some steamed basmati rice or roti or paratha or naan.

Notes

Tips

Soaking the whole brown lentils for 30 to 40 minutes is optional but helps them cook faster. You can also pressure cook them directly without soaking.
Fresh lentils cook faster and more evenly. Older lentils may require additional water and a longer cooking time.
Sauté the onions until golden, as this gives the dal much of its flavor. Do not burn them, or the dal may taste bitter.
Keep the dal medium-thick, or adjust the consistency depending on what you are serving it with. Avoid making it too thin.
Adjust the green chilies and red chili powder according to your preferred spice level.
For a creamier consistency, mash a small portion of the cooked lentils while simmering.
Adding cream is optional and can be skipped for a lighter and vegan version.

Cooking Brown Lentils in a Pot or Pan

Rinse the brown lentils and soak them in enough water for 1 to 2 hours. Drain the soaking water.
Add the lentils to a pot or pan with 3 to 3½ cups water. Cover and simmer over medium-low heat until the lentils are tender and softened well.
Check occasionally while cooking. If the water dries up before the lentils have softened, add more hot water as needed.
The cooking time and quantity of water will depend on the age and quality of the lentils. Older lentils generally take longer to soften and may require more water.
Once the lentils are cooked, continue with the remaining recipe. A pressure cooker is a quicker and more convenient option for cooking whole brown lentils.

Nutrition