Sabut Masoor Dal is a healthy dish made from whole Masoor (brown-skinned whole lentils) which is cooked in an onion-tomato masala.
Dal is basically a stew of cooked pulses cooked in an Indian gravy. It is an essential part of Indian main course and in many parts of the country, it is made daily to go with Indian breads like Roti, Naan etc. as well as with Rice.
Masoor Dal is a lentil which is light brown in color from outside, and orange in color from inside (split Masoor). Whole pulses are rich in nutrients, some of which are lost during splitting and skinning them. The top layer is rich in fibers and vitamins and thus from the angle of nutrition, whole pulses are a better choice.
Sabut Masoor ki Dal is usually made as a slightly thick curry. Some people also prefer to mash the Dal to make its consistency thicker. Sabut Masoor Dal has an earthly flavor, is easy to digest and is very palatable.
It goes very well when served with Roti, Paratha or with Rice. Whole Masoor Dal is quite filling and comforting and many times is eaten in the main course without any other vegetables dish.
To make Sabut Masoor Dal at home follow the detailed step by step recipe with photos posted below.
Nutrition (per serving)
Ingredients For Sabut Masoor Dal or Whole Masoor Dal Recipe
- 1 Cup Sabut/Whole Masoor Dal (Indian Brown Lentils)
- 1 Medium Sized Onion
- 2 Large Tomatoes
- 3-4 Garlic Cloves
- ~1 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon of Asafoetida (Heeng)
- 1.5 Teaspoon Coriander Powder (Dhania Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- 1/4 Cup Coriander Leaves
- 3 Cups of Water for pressure cooking the dal
- 1 Tablespoon Oil or Ghee
Step By Step Instructions for Sabut Masoor Dal or Whole Masoor Dal Recipe
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