Monday, December 30, 2013



Sabut Masoor ( Whole Masoor Dal with skin) is packed with proteins. This simple to make dal dish is famous in the State of Uttar Pradesh.

This recipe is adapted from Whole Masoor Dal or Sabut Masoor Ki Dal from a cookery expert whose website I follow, Nisha Madhulika.

I used all the ingredients mentioned except baking soda. I also used oil instead of ghee. Lastly, I used both onions and garlic in the variation suggested by her.

We had this with rotis and though it is not a spicy dish, it tasted really good.

  • Whole Masoor Dal with skin, (Sabut Masoor), 200 grams/ 1 cup
  • Salt, to taste
  • Tomatoes, medium sized, 3-4
  • Green Chillies, 2-3
  • Ginger, 1" piece
  • Asafoetida (Hing), 1 pinch
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Ghee/Oil, 1-2 tbsp 
  • Onion, finely chopped, 1 
  • Garlic cloves, finely chopped, 5-6
  • Turmeric Powder, 1/2 tsp
  • Dhaniya (Coriander) Powder, 1 tsp
  • Red Chilli Powder, 1/4 tsp
  • Garam Masala, 1/4 tsp
  • Fresh Coriander Leaves, chopped, 1 tbsp

Wash and soak whole masoor dal (sabut masoor) in water for 8-10 hours
Wash it once again before keeping it in a pressure cooker with 2 cups of water, salt and baking soda
Pressure cook for one whistle, lower the heat and cook for 3-4 minutes more.
In the meantime, wash and cut the tomatoes into small pieces, chop the chillies and peel the ginger
In a mixer, make a paste of the tomatoes, chillies and ginger. Keep aside.
Heat ghee/oil in a kadhai, when it gets heated add the hing, followed by jeera
When the jeera sizzles, add the finely chopped onion and garlic
Fry the onions and garlic till they turn pink
Next add and fry the turmeric powder,coriander powder, and red chilli powder
Add the ground paste of tomato, chillies and ginger
Fry till the oil separates
Add the cooked masoor and mix well
Add the required amount of water and salt and bring the dal to a boil
Add garam masala powder and half of the chopped coriander leaves
Garnish with the remaining chopped coriander leaves
Serve hot with rotis, naan etc

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