Whole Masoor Lentil (Sabat Masoor), or whole red lentils, is a nutritious legume rich in protein, fiber, and essential nutrients, often prepared by simmering the lentils with spices, tomatoes, and onions until they form a hearty and flavorful stew. This wholesome dal is commonly served with rice or bread, making it a staple dish in various regional cuisines worldwide.
Ingredients for whole masoor lentil
Masoor
I usually start by rinsing 1 cup of the dal to remove any impurities. Unlike other lentils, whole masoor doesn’t require soaking, making it a convenient choice for quick and easy dishes. Once rinsed, I add the dal directly to the masala, allowing it to cook and absorb all the delicious flavors. This is why whole masoor dal has become my go-to recipe when I want to whip up a tasty and nutritious meal in no time.
Ginger and garlic paste
Fresh ginger and garlic are essential ingredients in many of my recipes. For this dish, I added 1 tsp of ginger paste and 1 tsp of homemade garlic paste to enhance the flavors. To make the garlic paste, I recommend using a food processor to finely crush the cloves. This method ensures that the garlic is evenly distributed and doesn’t overpower the dish. Once crushed, you can store the garlic paste in the fridge for a few weeks or freeze it in ice cube trays for longer-term storage. Having homemade ginger and garlic paste on hand is a great time-saving hack for cooking delicious meals whenever inspiration strikes. Give it a try, and you’ll see how these simple ingredients can elevate any dish!
Spices
For this recipe, spices used in this recipe are very common everyday spices. I used salt, red chili, turmeric, and coriander powder. for tempting I used cumin seeds and dried red chilies.
Tempering
Chefs enhance the flavor of a dish by tempering, a common technique that involves adding whole or ground spices to hot oil or ghee. People also know this technique as “tadka” or “chaunk.” This step is optional; in everyday cooking, I use a controlled amount of oil and often skip this step. I use 1 tbsp of ghee, and once it melts, I add 2 cloves of chopped garlic. Cook the garlic for 2-3 minutes on low heat, and once its color changes, I add cumin seeds and red chilies. I give it another minute and then pour it over the dal.
How to serve whole masoor lentil
Lentil is best when served with white rice, roti, or naan along with pickles and onions. Masoor dal has been a comfort for my family. Both young and adults alike like it.
How to store whole masoor lentil
Dal tends to thicken upon cooling. To reheat the dal, add a small amount of water during the heating process. It is advisable to store any remaining dal in the refrigerator for a maximum of three days.
Whole Masoor Lentil
Equipment
Ingredients
- 1 cup red lentil Whole masoor
- 1 small onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/3 cup vegetable oil
- 1 medium tomato
- 1.5 cups water check note for water quantity
Spices
- 1 tsp salt
- 1 tsp red chili powder cayenne pepper
- 1/3 tsp turmeric powder
- 1 tsp coriander powder
Ingredients for tempering
- 1 tbsp ghee or butter
- 1 tsp cumin seeds
- 2 cloves garlic chopped
- 4-5 dried red chilies
Garnish
- 5 green chilies optional
- 1/2 cup cilantro
Instructions
- Peel and slice onions. Cut tomatoes.
- In a pressure cooker or an instant pot add 1/3 cup of neutral oil then add sliced onion. Cook for 3-4 minutes.
- Once onions are soft, add ginger garlic paste. Cook for 1 minute and add chopped tomatoes.
- Now add salt, red chili, turmeric, and coriander powder.
- Mix it and cook for 3-4 minutes on medium heat.
- Wash lentils and add to the masala. Mix and then water and cook for 18-20 minutes under pressure. see note for water quantity.
- Release the pressure and add more water if needed. Add green chilies and cilantro.
Tempering the dal/lentil
- In a pan add 1 tbsp of ghee or butter. Add two sliced cloves of garlic. cook on medium heat until slightly brown, then add cumin seeds and red chilies. Temper the dal with the ghee and enjoy.