Masoor Dal | Whole Masoor Dal Recipe
In my home normally dhuli masoor dal was used and it does yum but after DH introduced whole masoor dal to me I have never looked back towards skinned version and change my sister, my SIL to use whole masoor dal too. Both the whole and skinned does taste different and whole masoor dal is more filling than the skinned version. This dal by itself acts also as a sabzi so in general it's not very diluted but on thicker side.
Masoor Ki Dal or whole (sabut) masoor dal/brown lentil is one of our favorite dal. It's very easy to prepare and goes well with rice or roti/paratha and we doesn't required any other vegetables as side, just a simple salad, pickle and/or papad and you have a comfort meal which by itself is lavish. Masoor dal is high in protein, folic acid, iron and zinc. and it's way healtheir than skinned masoor dal (dhuli masoor dal)or pink dal as some calls it or Maisoor paruppu as in Tamil.
We are not suppose to cook the dal until it's mashed too so always cook so it can retain the shape but then cooked fully. If you have soaked dal for long time then try with 2 whistles and don't mashed the dal as we do with other dals too. I make this masoor dal at least weekly once, so you can guess the love for this dal :)
Here is how sabut or whole masoor dal (brown lentil) looks like, next time you see this be sure to grab a packet even if small to give a try and am sure you going to love it too. There is also same dhal made in tangy version known as Khatte Masoor Dal, you can try that too.
You can also check other Dal Recipes
- Ripen Mango Dal
- Beetroot Dal
- Chana Dal Fry
- Chilka Moong Dal Tadka
- Chow Chow Dal
- Gongura Pappu (Dal)
- Hara Moong Dal Fry
- Katte Masoor Dal
- Kheksi | Kantoda Dal
- Matar (Peas) Ki Dal
- Palak Moong Dal
- Lauki Tuvar Dal
- Saayi Dal
- Tindora Chana Dal
- Tindora Dal
- Turai Dal
Masoor Ki Dal RecipeHealthy, flavorful dal with whole masoor or brown lentil.
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- 1 Cup - Whole Masoor Dal/Brown Lentil
- 1 Large - Onion
- 1 Large - Tomato
- 3 - Green Chilies
- 1 tbsp - Oil or Ghee
- A Pinch - Asafoetida/Hing
- 1 - Dried Bay Leaf/Tejpatta
- 1 tsp - Cumin Seeds/Jeera
- 1/2 tbsp - Ginger-Garlic Paste
- 1 tsp - Red Chili Powder
- 1 tsp - Coriander Seeds Powder
- 1/2 tsp - Turmeric Powder
- 1/2 tsp - Garam Masala
- To Taste - Salt
- 2 tbsp - Chopped Coriander Leaves
- 2 to 3 Cups - Water
- Wash and soak masoor dal for 10 mins, you can soak dal for 1-2 hours too. Meanwhile peel and slice onion, chop tomato, coriander leaves (cilantro) and green chilies.
- Pressure cook masoor dal with 1.5 to 2 cups of water for 3 whistles or cook in open pan until cooked but not mashed. If using futura, once steam starts to come keep flame to slow and simmer for 5 mins.
- In a pan or wok heat oil or ghee (whatever you are using), add asafoetida, bay leaf, cumin seeds and allow to splutter. Add onion, green chilies and saute for a min. Now add ginger-garlic paste mix well and saute until onion becomes light brown.
- Add tomato, red chili powder, turmeric powder, coriander seeds powder, mix well, cover and cook until tomato gets mashed with regular stirring.
- Add cooked dal, 1 to 1.5 cups of water and bring it to good boil. Now add salt, garam masala and simmer for 5 in medium flame or until dal thickens. Add coriander leaves, mix and off flame.
Delicious, filling masoor dal, a must try I say.
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