Whole Masoor dal recipe, How to make Masoor dal or Sabut Masoor dal

This dal is made from whole masoor dal or whole pink lentil. The dal has a medium consistency and it is neither too thick nor too thin. It tastes best with rice. It can also be served with roti or paratha.

 Step by step whole Masoor dal recipe:

1. Pick and rinse ½ cup masoor dal (lentil). Soak it for half an hour.
   
2. Take 2 tbsp. oil for tempering the dal in the pressure cooker pan. Once oil is hot add ½ tsp cumin seeds and hing.
   
3. Fry the cumin seeds first, and then add ½ cup sliced onion.
   
4. Now fry till the onions are brown.
5. Add 1 finely chopped green chili, 1 tsp ginger garlic paste and fry for a minute.
   
6. Add ½ cup chopped tomatoes and cook till it is soft.
   
7. Add the dry spice powders, ¼ tsp turmeric powder/ haldi, ½ tsp Red chili powder/ lal mirch powder and ½ tsp coriander (dhania) powder.
   
8. Now add the soaked drained masoor dal to this tempering and stir well.
   
9. Add salt as required and water to it. Cover the lid of and pressure cook till the dal is cooked.
   
10. Let the pressure in the cooker settle down, and then open the lid. If the dal is too thick then add ½ cup hot water to get the right consistency.
    
11. Mash some dal with your ladle or spoon at the sides of the pan. This is done to get creamier consistency.
12. Simmer the dal and add ¼ tsp garam masala and 1 tsp crushed kasuri methi. Stir and turn off the burner.
13. The masoor dal is ready to be served.
    
14. Garnish the masoor dal with cream or kasuri methi or coriander leaves.
    

Whole Masoor dal/sabut Masoor dal recipe below:

Whole Masoor dal Prep time Cook time Total  30 min  15 min  45 min Whole masoor spiced lentil. AUTHOR: Monali RECIPE TYPE: Main CUISINE: North Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=240 ml) ½ cup Whole masoor dal ½ cup sliced onion ½ cup chopped tomato 1 green chili, finely chopped 1 tsp ginger garlic paste ½ tsp cumin seeds/ jeera A pinch of asafoetida/ hing ¼ tsp turmeric powder/ haldi ½ tsp Red chili powder/ lal mirch powder ½ tsp coriander (dhania) powder ¼ tsp Garam masala powder 1 tsp crushed kasuri methi 1-2 tbsp. cream for garnishing (optional) Few tbsp. chopped coriander leaves Salt as required Lemon wedges or squzeed lemon juice as requied 2 cups water 2 tbsp. Oil DIRECTION Pick and rinse the lentil. Soak it for half an hour. Heat oil for tempering the dal in the pressure cooker pan. Add hing and cumin seeds (jeera) Fry the cumin seeds first and then add the onion. Now fry till the onions are brown. Add green chili, ginger garlic paste and fry for a minute. Add tomatoes and cook till it is soft. Add all the dry spice powders, except garam masala and kasuri methi. Add the soaked drained masoor dal to this tempering and stir well. Add salt and water to it. Cover the lid of pressure cooker and cook the dal till 5 to 6 whistles. Let the pressure in the cooker settle down, then open the lid. If the dal is too thick then add some hot water to get the right consistency. Mash some dal with your ladle or spoon at the sides of the pan. This is done to get creamier consistency. Simmer the dal and add garam masala and crushed kasuri methi. Stir and turn off the burner. The masoor dal is ready to be served. Garnish the masoor dal with cream or kasuri methi or coriander leaves. TIPS Soaking the dal is optional. If you don’t have time you can directly cook it after rinsing. If the dal is aged it will take more time to cook and will also need more water. You can also make this dal in the pan, but it will take an hour to cook the dal. Soak the dal for about 2 hrs for it. You will need more water to cook the dal than what is mentioned in the above recipe. Rest all instructions are same. Cooking dal/lentils in pressure cooker is easier and quicker. SERVING SUGGESTION Serve masoor dal with steamed basmati rice and roti/paratha.