Whole Masoor Dal | Brown Lentils (Sabut Masoor Dal)

Step 1

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.

Step 2

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.

Step 3

Heat oil for tempering the dal in a pan. Keep the heat to a low

Step 4

Add cumin seeds and let them crackle. Next add the chopped onions.

Step 5

Sauté the onions stirring often until are golden or browned. This is an important step in making this dal.

Step 6

You have to caramelize the onions as it gives a lot of flavor and taste to the dal.

Step 7

Add ginger-garlic paste and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.

Step 8

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.

Step 9

Once the tomatoes have softened and look mushy, add red chili powder and turmeric powder. Mix to combine to an even mixture.

Step 10

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.

Step 11

Add water as required to get a medium consistency in the dal.

Step 12

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.

Step 13

Mash some of the lentils with your ladle or spoon at the sides of the pan. This is done to get a creamier consistency.

Step 14

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.

Step 15

Garnish the Sabut Masoor Dal with chopped coriander leaves.

Step 16

Serve the Brown Lentils with some steamed basmati rice or roti or paratha or naan.