About Sabut masoor dal recipe
Dals being naturally rich in protein and nutrition, I love incorporating them into my dinner routine a couple of times a week. Like many of my recipes, this Sabut masoor dal is super quick and easy to prepare. Perfect for busy days, when you still want to eat well almost effortlessly. I love to serve with my homemade chapati or on a bed of perfect white basmati rice cooked on stove top. Although you can make this North Indian style dhal in one pot, I recommend cooking the brown lentils and onion tomato masala separately and then combine them together for best flavours. This also saves you some time. You can easily make this plant based dahl easily made in the instant pot pressure cooker or on the stovetop. Either ways - they are delicious!
Whole Masoor dal Ingredients
Dried Brown Lentils: Affordable, nutritious, and easily available in supermarkets. Can be substituted with green lentils, red lentils, or toor dal. Onion: Typically white onion is used, but red onion or shallots can also be used. Tomato: Fresh tomatoes lend a sweet and tangy flavor to the dal. Ginger and Garlic: Fresh ginger and garlic provide a delicious savory base to the dal. If you’re in a hurry, you can use ginger and garlic paste from a jar as a shortcut. Spices: A blend of turmeric, red chili powder, cumin, and coriander infuses the dal with its unique flavor. Spinach or Any Other Greens: (Optional) Fresh spinach adds extra nutrition and vibrant green color. Other greens like kale, methi, or dill can also be incorporated. Fresh Coriander or Cilantro: Adds a burst of fresh flavor. Lemon: Balances out the richness of the dal; lime juice can be used as a substitute. Kasuri Methi: (Optional) but adds delicious earthy flavours to the dal; add it towards the end
How to cook Brown lentils - Masoor dal lentils?
There are two ways to cook masoor dal—on the stovetop or in a pressure cooker. In either case, soak the lentils in water for 30 minutes for faster cooking. Instant Pot sabut masoor dal: Wash the brown lentils and transfer them to the Instant Pot along with turmeric, salt and 2.5 cups of water. Select Pressure Cook for 6 minutes, then allow natural pressure release. If you like it spicy add 1 green chili to cook. Stovetop: After washing the lentils, place them in a pot with turmeric, salt and 2.5 cups of water. Bring it to a boil, then simmer. Cover and cook for 20-25 minutes. Check for doneness, and if needed, drain any excess water. After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional ¼ to ½ cup of water. Season with salt.
Onion Tomato Masala for the Sabut Masoor dal
This Onion tomato masala makes a flavourful base for the brown lentils dal. Heat oil over medium heat in a sauce pan and add the cumin seeds. When it splutters, add the ginger, garlic, onion and saute for 3 minutes or until translucent. Next add the tomatoes, spice powders, salt and cook for 4-5 minutes or until the oil separates. However if you have this Onion Tomato Masala cubes ready in your freezer, your dal preparation is a breeze. I’ve got you covered with a recipe for pre-made onion tomato masala. Simply add one cube of the curry sauce to the cooked dal and bring it to a boil. Adjust the seasoning, add garam masala, juice of lemon and finish with a garnish of coriander leaves.
How to make Whole Masoor dal recipe? : Step by Step
Once the dal and onion tomato masala are ready, now you simply have to combine them. Transfer the cooked whole masoor dal to the onion tomato base curry sauce and stir to combine. Then add 1 cup of water, bring the dal to a boil and simmer for 5 minutes. Add garam masala and fresh lemon juice (optional). Finally garnish with cilantro. Transfer to the serving dish and serve. Want to turn it into a Brown lentils curry? Its super easy too. Add ½ a can of coconut milk to the cooked dal and onion masala. Cook together for 4-5 minutes. Add a teaspoon garam masala and finish with a garnish of chopped coriander leaves.
Serving Suggestions
Serve Masoor dal with white basmati rice or roti alongside my favourite chopped salads like Indian kachumber salad or Persian shirazi salad. They pair well with Naan bread or Yogurt flatbread along with cucumber raita.
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Storing leftovers
Fridge: Store leftover brown lentils dal in an airtight container in the fridge for 3-4 days once cooled down. Divide dal into smaller portions for easier reheating later on. Freezer: Storing leftover dal in the freezer is a great option if you want to keep it for a longer period of time or for batch freezing. Freeze leftover dal in portions in airtight containers or freezer bags for up to 2-3 months. Reheat: When reheating frozen whole masoor dal, it’s best to thaw it in the fridge overnight. You can also reheat frozen dal directly on the stove or in the microwave. Add a splash of water to thin it down if you like. Garnish with fresh coriander leaves, squeeze of lemon juice and serve.
Is Soaking Brown Lentils Necessary?
Soak for 30 mins to reduce stovetop cooking time. Not needed for pressure cookers.
Do Brown Lentils Take Longer to Cook?
Yes, about 25-30 mins. They retain shape and texture compared to red lentils.
Can I make Tarka Dhal with Brown lentils dal?
Absolutely. Cook the Brown lentils as per the recipe below. And then make a tarka using my best Tarka dal recipe for beginners and add it to the dal and cook. Butternut squash red lentil dal Green lentils dhal Dishoom’s Black dal Red lentils curry
Whole masoor dal (Indian Brown lentils dal) recipe below
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