Whole Masoor Dal (sabut masoor or Whole red lentils) is one of the easiest dals to cook, on account of its small size. This recipe makes a sort of thick curry with the whole masoor dal, which can be had with rotis, parathas or even with rice. It is also called pink lentils (when skinned and split). If you are a beginner cook, I’d urge you to start with this simple masoor dal preparation, even if you don’t use a pressure cooker!
It is another super quick dish to make if you use a pressure cooker or a pressure pan, which is what I do. The whole masoor needs just 2-3 hours of soaking, as against the other larger beans like rajma or kabuli chana that need to be soaked overnight.
This has been one of my favourite dals since childhood and Amma used to make it quite often too. Requiring almost all pantry ingredients, it is a go to recipe when your fridge has run out of vegetables. If you don’t have tomatoes, then using tomato paste or puree is an easy substitute. I love adding a bit of Mangal’s Dhansakh Masala in these kind of lentil based curries. You can check them out online, they are available in some supermarkets in Mumbai, so I usually order them online and they deliver.
You can even prepare this dal without soaking, in which case you will need to pressure cook for longer. But soaking ensures that it cooks evenly and really quick.
Nutrition in Whole Masoor Dal / Whole Pink Lentils / Sabut Masoor : One serving is 1/4 cup of raw whole black masoor dal. Because of the skins, it is rich in fiber. As per the handbooks from National Institute of Nutrition, 1 katori (Indian serving cup) of a cooked whole masoor dal gives roughly 5 grams of protein and relatively low in calories too.
Tip: Cook a double batch of this dal. Add whole wheat flour into any leftover dal, make a dough and make parathas using this dough for breakfast. Super delicious and healthy!
What quantity raw lentils to take per person: Usually 1/4 cup raw lentils, when cooked, suffices one person. So 1 cup of raw lentils when cooked serves 4 people.