Whole Masoor Dal | Brown Lentils (Sabut Masoor Dal)
User Reviews
4.9
63 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
247 kcal
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Course
Main Course
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Cuisine
Indian
Whole Masoor Dal | Brown Lentils (Sabut Masoor Dal)
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This recipe of Whole Masoor Dal or Brown Lentils is a spicy and tasty North Indian style lentil preparation made with whole brown lentils, onions, tomatoes, herbs and spices.
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Ingredients
For cooking brown lentils
- ½ cup whole masoor dal (sabut masoor dal or brown lentils) - 120 grams
- 2 to 2.25 cups water - for pressure cooking
Other ingredients
- 2 tablespoons oil - can also add ghee or butter instead
- ½ teaspoon cumin seeds
- ⅓ cup chopped onions - 50 to 60 grams or 1 medium-sized onion
- 1 teaspoon ginger garlic paste or ½ inch peeled ginger + 4 to 5 small to medium peeled garlic cloves, crushed to a paste in a mortar
- ¾ to 1 cup chopped tomatoes - 130 grams or 2 medium-sized tomatoes
- 1 teaspoon chopped green chilli or 1 green chilli
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- 1.5 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
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 - whatever suits you. 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
- Rinse and soak the lentils for 1 to 2 hours in enough water.
- Drain the water and add the lentils to a pot or pan. Pour 3 to 3.5 cups water. Cover pan with lid. Simmer on medium heat until the lentils are softened. Do check a few times and if the water reduces, add some more water. Once the lentils are softened, follow the recipe as is.
- The amount of water needed depends upon the quality of the lentils. If the lentils are older they will take more time to cook and will also need more water.
- Cooking dal/lentils in a pressure cooker is easier and quicker.
Nutrition Information
Show Details
Calories
247kcal
(12%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
11mg
(4%)
Sodium
428mg
(18%)
Potassium
460mg
(13%)
Fiber
11g
(44%)
Sugar
3g
(6%)
Vitamin A
536IU
(11%)
Vitamin B1 (Thiamine)
0.3mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.2mg
Vitamin B12
0.02µg
Vitamin C
9mg
(10%)
Vitamin D
0.1µg
Vitamin E
4mg
Vitamin K
6µg
Calcium
47mg
(5%)
Vitamin B9 (Folate)
163µg
Iron
3mg
(17%)
Magnesium
51mg
Phosphorus
169mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 11mg | 4% |
| Sodium | 428mg | 18% |
| Potassium | 460mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 536IU | 11% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin B12 | 0.02µg | 1% |
| Vitamin C | 9mg | 10% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 4mg | |
| Vitamin K | 6µg | |
| Calcium | 47mg | 5% |
| Vitamin B9 (Folate) | 163µg | |
| Iron | 3mg | 17% |
| Magnesium | 51mg | 13% |
| Phosphorus | 169mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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