Servings
Font
Back
Sabut Masoor Ki Daal - Lentil Soup
4.8 from 36 votes

Sabut Masoor Ki Daal - Lentil Soup

Sabut masoor ki daal. How to make Sabut Masoor , Whole Masoor ki Dal. Brown Lentil Soup with Indian spices. Easy weeknight dal. Pressure cook or cook in saucepan.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 2
Calories: 347 kcal
Course: Soup
Cuisine: Indian

Ingredients

  • 3/4 cup lentils wash and soak for atleast half an hour
  • 1 tsp neutral cooking oil generic cooking oil
  • 3/4 tsp cumin seeds
  • 1 tsp black mustard seeds
  • asafetida omit to make gluten-free, a generous pinch
  • 4 cloves garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 to 2 green chili finely chopped, hot
  • 3/4 cup onion about 1/2 of a large onion, finely chopped
  • 1/2 tsp Turmeric
  • 1/2 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 to 1/2 tsp cayenne pepper or add later to preference
  • 1 tomato chopped small, large
  • 3/4 to 1 tsp salt or to preference
  • 2.5 cups water
  • cilantro for garnish

Instructions

    Cup of Yum
  1. In a pressure cooker or a saucepan, add oil and heat over medium heat. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds begin to pop. Depending on the pan and stove it can take 1 to 2 minutes.
  2. Add the asafetida and mix in. Add garlic, ginger, chili and onions and mix. Cook for a minute. Add a pinch of salt and mix in, reduce heat to low-medium and continue to cook until the onions and garlic are golden brown. Stir occasionally. Lower the heat if the onions start to brown too quickly. All of the onion and garlic should get golden, and the onion pieces will reduce in size. a patient 8 to 9 minutes.
  3. Add in the ground spices and mix in. Cook for 15 seconds. Add the tomatoes and a splash of water. Cover, increase heat to medium and cook until the tomatoes are saucy. 6 to 7 minutes. Stir once and mash the larger pieces.
  4. Drain the lentils that have been soaking, and add to the pan. Add water and salt and mix in.
  5. Pressure Cook/Instant pot: Close the lid and cook for 12 to 13 minutes at high pressure. ( 2 whistles over high heat, them simmer for 10 minutes over low heat). This will make mushy lentils.
  6. Saucepan: Cover and cook over medium heat for 20 minutes. Reduce heat to medium-low and simmer for 15 minutes.
  7. Garnish with cilantro and serve.

Notes

  • Nutritional values based on one serving

Nutrition Information

Calories 347kcal (17%) Carbohydrates 58g (19%) Protein 20g (40%) Fat 4g (6%) Sodium 324mg (14%) Potassium 945mg (20%) Fiber 25g (100%) Sugar 7g (14%) Vitamin A 585IU (12%) Vitamin C 25mg (28%) Calcium 88mg (9%) Iron 6.8mg (38%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 58g 19%
Protein 20g 40%
Fat 4g 6%
Sodium 324mg 14%
Potassium 945mg 20%
Fiber 25g 100%
Sugar 7g 14%
Vitamin A 585IU 12%
Vitamin C 25mg 28%
Calcium 88mg 9%
Iron 6.8mg 38%

* Percent Daily Values are based on a 2,000 calorie diet.