Servings
Font
Back
5.0 from 153 votes

Whole Masoor Dal: Brown Lentil Curry

Heartwarmingly delicious is the best to describe this whole masoor dal. It is a dal brown curry that is best enjoyed with plain basmati rice. Though any flatbread can be equally delicious to have it with.

Prep Time
6 hrs 10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 portions
Calories: 210 kcal
Course: Dinner
Cuisine: Pakistani

Ingredients

  • 1 cup whole masoor dal/ brown lentils.
  • ½ inch ginger.
  • 4 cloves cloves garlic.
  • 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, chopped into small pieces. medium size.
  • 1 teaspoon table salt.
  • ½ teaspoon whole cumin seeds.
  • ½ teaspoon black mustard seeds.
  • 2-3 fresh green chilies or dry chilies (optional)
  • ¼ cup olive oil.
  • 4 cups water.

Instructions

    Cup of Yum
  1. Rinse the lentils, and leave them to soak in plenty of water for at least 4 hours.
  2. 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.
  3. 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.
  4. Drain the lentils and put them into the water.
  5. Add the chopped tomato and give it a stir.
  6. Put the lid on the pan and cook at medium-high heat until the water reaches boiling point again.
  7. Once it reboils, turn the heat down and cook at medium-low heat.
  8. Check and stir the masoor dal every now and again.
  9. It takes approximately half an hour for the dal to cook.
  10. When you think the dal is fully cooked and soft, get your tadka/ tarka ready.
  11. Chop the remaining garlic. Then heat the oil in a small frying pan.
  12. 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.
  13. Give the dal a good stir and leave it cook for about five minutes.
  14. 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

  • You can use ordinary red chili powder, cayenne pepper, or paprika powder. The difference is the heat of each spice. As a comparison, I find Kashmiri red chili powder has milder heat than some red chili powder. 
  • Cayenne pepper and paprika powder are definitely not as hot as Kashmiri red chili powder. Making them a good choil if you are not up for spicy food. 

Nutrition Information

Serving 6portions Calories 210kcal (11%) Carbohydrates 23g (8%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 456mg (19%) Potassium 395mg (11%) Fiber 11g (44%) Sugar 2g (4%) Vitamin A 291IU (6%) Vitamin C 7mg (8%) Calcium 39mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 210

% 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.