Whole Masoor Dal Recipe
Whole Masoor Dal (sabut masoor or Whole red lentils) is one of the easiest dals to cook, a healthy side for rice or rotis. Get the recipe! BEGINNER COOK FRIENDLY!
Cook Time
Cook Time
  1. Wash and soak the whole masoor dal for 2-3 hours.
  2. In a pressure pan or pressure cook, place the soaked drained lentils, add 2 cups water, and pressure cook for two whistles.
  3. Switch off the gas and allow to cool. Meanwhile prepare the curry base.
  4. Crush the garlic, ginger and chilli to a coarse paste.
  5. Finely chop the onion and tomatoes.
  6. In a heavy bottomed pan, add oil. When the oil is hot, add the asafoetida, mustard and cumin seeds.
  7. Once they splutter, add the ginger-garlic-chilli paste and saute on a medium flame for 30 seconds.
  8. Add the finely chopped onions and a sprinkle of salt, stir well. Cover and allow the onions to soften. This will take around 4-5 minutes.
  9. Add the chopped tomatoes to this, remaining salt and all the dry spice powders, except the dal masala and garam masala.
  10. On a medium flame, cook until the tomatoes have turned to a pulp, and the masalas incorporated.
  11. To this add the cooked whole masoor dal along with the cooking liquid and bring to a simmer.
  12. Add the dal masala and garam masala powder, mix well, remove from the stove into a serving bowl.
  13. Garnish with fresh coriander.
Recipe Notes

You can use this same method to prepare any lentils such as black eyed peas or kidney beans or lima beans. Ensure that you soak each lentil as per the required soaking time and cook them well before using in this recipe. Cooking times of the lentils may vary.