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How to make Whole Masoor Dal (easy & healthy)

May 16, 2020 by maria 5 Comments

Easy Masoor Dal Recipe – made with whole masoor dal or red lentils. They go well with steamed rice, pao (buns) or with chapatis. This is one of my favorite dals when made by mom.  She made this while I went clicking the pics.

How to make Whole Masoor Dal (easy & healthy)

This recipe is made with basic ingredient’s found in your house. Some spices like turmeric, garam masala etc are used. The ingredient’s are simple but the taste is classic and delicious.

Indian’s are fond of dals (lentils) be it any kind. They are also a great source of proteins for vegetarian’s. A hot pot of rice, dal and pickle is great on any rainy day 🙂

There are popular dals from India which are famous worldwide like dal makhani, dal fry, dal tadka and the list goes on and on. Mostly dals are served with steamed rice and some ghee drizzled over it. Also side dishes like raita, vegetable, pickles and papad.

Masoor Dal Recipe

Let’s make Masoor Dal recipe step by step:

1. Posting a picture for sabut (whole) masoor dal.

Masoor Dal Recipe

2. Firsty soak the masoor dal over-night or for few hours but this is optional.

Masoor Dal Recipe

3. Rinse the dal under tap water. Pressure cook them until 3 whistles.

Masoor Dal Recipe

4. They should look like this.

Masoor Dal Recipe

5. Keep all the ingredient’s handy for the recipe.

Masoor Dal Recipe

6. Heat oil in a vessel.

Masoor Dal Recipe

7. Once oil is hot add mustard seed and cumin seed.

Masoor Dal Recipe

8. Once they crackle add garlic, ginger and chilies.

Masoor Dal Recipe

9. Now add the onion and saute.

Masoor Dal Recipe

10. Also add the asofoetida. I forgot to add earlier so adding now.

Masoor Dal Recipe

11. Fry the onion until it changes color and appears pale pink in color.

Masoor Dal Recipe

12. Add the chopped tomatoes.

Masoor Dal Recipe

13. Also add all the spice powder except garam masala and amchur powder.

Masoor Dal Recipe

14. Mix all nicely and allow the tomatoes to cook further and soften.

Masoor Dal Recipe

15. Add some coriander leaves.

Masoor Dal Recipe

16. Pour the cooked masoor dal.

Masoor Dal Recipe

17. Add water as consistency required.

Masoor Dal Recipe

18. Allow to simmer until it starts bubbling. Lastly add salt, garam masala, amchur powder and coriander leaves.

Masoor Dal Recipe

19. Switch off the gas and serve you hot masoor dal with steamed rice and papad.

Masoor Dal Recipe

 

Masoor Dal Recipe and the printable version below:

5.0 from 1 reviews
Masoor Dal Recipe
 
Save Print
Prep time
25 mins
Cook time
20 mins
Total time
45 mins
 
Easy Masoor Dal Recipe - made with whole masoor dal or red lentils with the skin. They go well with steamed rice, pao (buns) or with chapatis.
Author: Maria@flavorsofmumbai.com
Recipe type: Main
RecipeCuisine: Indian
Serves: 3-4
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup whole red lentils (whole masoor dal)
  • 2.5 cups water
  • salt as required
  • 1 tbsp oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 8-9 curry leaves
  • 1 tbsp chopped ginger
  • 1 tsp asofoetida
  • 2-3 green chilies
  • 6-7 garlic cloves chopped finely
  • ½ cup + 2 tbsp more of onion chopped finely
  • ½ cup chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tbsp garam masala powder
  • 1 tsp coriander seed powder
  • 1 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1 tsp amchur powder
  • 1 cup water or as required
  • salt as per taste
  • ¼th cup coriander leaves
How to make the recipe?
  1. Firsty soak the masoor dal over-night or for few hours but this is optional.
  2. Rinse the dal under tap water. Pressure cook them until 3 whistles.
  3. They should look like this,
  4. Keep all the ingredient's handy for the recipe.
  5. Heat oil in a vessel.
  6. Once oil is hot add mustard seed and cumin seed.
  7. Once they crackle add garlic, ginger and chilies.
  8. Now add the onion and saute.
  9. Also add the asofoetida.
  10. Fry the onion until it changes color and appears pale pink in color.
  11. Add the chopped tomatoes.
  12. Also add all the spice powder except garam masala and amchur powder.
  13. Mix all nicely and allow the tomatoes to cook further and soften.
  14. Add some coriander leaves.
  15. Pour the cooked masoor dal.
  16. Add water as consistency required.
  17. Allow to simmer until it starts bubbling. Lastly add salt, garam masala, amchur powder and coriander leaves.
  18. Switch off the gas and serve you hot masoor dal with steamed rice and papad.
Notes
1. Make the consistency of the dal as per your preference. Generally it's of medium consistency.
2. Alter the seasoning and spices as per your taste and preference.
3.4.3177



Filed Under: Budget, Kid, Low Fat, vegan, Vegeterian Tagged With: Bachelor Recipes, Vegetarian Dishes

Comments

  1. Therese says

    January 29, 2020 at 4:05 am

    Hi, haven’t cooked this yet but I wanted to ask about the curry leaves. You mention them in the ingredient’s list but not in the recipe method. Is it an actual part of the recipe or did you just forget to mention their addition in the recipe method?

    Also, I can’t see any of your pictures. You may want to recheck this recipe page just in case there is something wrong with the images.

    Reply
    • Therese says

      January 29, 2020 at 4:06 am

      Never mind the images part, suddenly I can see them!

      Reply
      • maria says

        February 9, 2020 at 7:32 pm

        No issues thanks Therese.

        Reply
  2. james says

    January 31, 2016 at 12:07 pm

    hello!

    thanks for this recipe. i made it tonight and thought it was great. id def. make it again. i used 2 serranos and 1 jalapeno for the peppers. i thought it was pretty spicy. the amchuur was a Nice addition in the end.

    i have a question about the seeds.. maybe you couod help me out? when i add them to the oil, theyll sit there and not really pop until i add other ingredients; then they fly everywhere. am i using too much oil or is the pan not hot enough?

    thanks again for this tasty recipe!

    – james from san francisco

    Reply
    • maria says

      January 31, 2016 at 1:30 pm

      Thankyou James glad you liked the masoor dal. The oil has to be hot and when you add mustard seed they have to crackle they might pop up. But if the oil is warm enough they should pop less hope this help’s you. It’s our pleasure.

      Reply

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