Whole Masoor Dal: Brown Lentil Curry
User Reviews
5
Whole Masoor Dal: Brown Lentil Curry
Description
Whole Masoor Dal is a curry prepared by soaking whole brown lentils and simmering them with fresh ginger, garlic, and a variety of spices like cumin powder, coriander powder, turmeric, Kashmiri red chili powder, and black pepper. The base includes chopped tomato and salt, which contribute to the thick, stew-like consistency. Cooking starts by simmering spices and aromatics in boiling water before adding the lentils and tomato, then cooking covered until the lentils soften over about 30 minutes.
The tempering step involves heating oil with mustard seeds, cumin seeds, and chopped garlic to add a fragrant layer of flavor when mixed into the cooked dal. The dish has moderately spicy and earthy flavors, with a balance of heat from the Kashmiri chili powder and warmth from cumin and coriander. Its texture is soft but still with whole lentils intact, providing a pleasant bite.
This lentil curry can be served with rice or flatbreads to make a satisfying vegetarian meal. The recipe notes suggest that different chili powders can alter the heat level, allowing customization for milder or spicier preferences. Using Kashmiri chili powder gives a moderate heat and vibrant color to the dish.
Ingredients
- 1 cup masoor dal whole, also known as brown lentils
- ½ inch ginger
- 4 cloves garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground black pepper
- 1 tomato medium size, chopped into small pieces
- 1 teaspoon salt table salt
- ½ teaspoon cumin seeds whole
- ½ teaspoon mustard seeds black
- 2-3 green chili optional, or dry chili, fresh
- ¼ cup olive oil
- 4 cups water
Instructions
- Rinse the lentils, and leave them to soak in plenty of water for at least 4 hours.
- When you are ready to cook, bring 4 cups of water to boil in a cooking pan. Or, you can use the hot boiling water from the kettle or hot boiling water tap.
- Peel and mince the ginger and 3 cloves garlic. Add them to the boiling water together with cumin powder, coriander powder, turmeric powder, chili powder, ground black pepper, and salt. Let it simmer for about a minute or two.
- Drain the lentils and put them into the water.
- Add the chopped tomato and give it a stir.
- Put the lid on the pan and cook at medium-high heat until the water reaches boiling point again.
- Once it reboils, turn the heat down and cook at medium-low heat.
- Check and stir the masoor dal every now and again.
- It takes approximately half an hour for the dal to cook.
- When you think the dal is fully cooked and soft, get your tadka/ tarka ready.
- Chop the remaining garlic. Then heat the oil in a small frying pan.
- Add the black mustard seeds and whole cumin seeds to the oil. Fry them for a few minutes before adding the chopped garlic and green chilies/ dried chilies (if using).Once the garlic turns light brown, carefully pour the oil together with all the spices into the whole masoor dal.
- Give the dal a good stir and leave it cook for about five minutes.
- Serve the lentil with plain basmati rice, a dollop of yogurt, and chili achar. Garnish with chopped cilantro and chopped green chilies (if you like). You can, of course, eat your dal with flatbreads such as roti/ chapati, naan bread, or pitta bread.
Notes
- Kashmiri red chili powder provides milder heat than some other chili powders, making it suitable for moderate spice levels.
- You can substitute with ordinary red chili powder, cayenne, or paprika according to your heat preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 6portions | |
| Calories | 210kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 456mg | 19% |
| Potassium | 395mg | 8% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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