Sabut Masoor Dal (Whole Red Lentils)

One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum ๐Ÿ˜Š Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.

Prep time: 5 mins

Cooking time: 45 mins

Serves 4

Ingredients

  • 1 cup whole red lentils
  • 3 cups water + plus a more during cooking
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1-2 green chilliest ( optional)
  • 2 tbsp oil
  • 1tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste, or 2 cloves finely minced
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder (optional)
  • 1 tsp salt or to taste
  • Handful fresh coriander leaves, chopped
  • Fresh ginger slivers and lemons wedges (optional garnish)

How to prepare

  1. Rinse the lentils and pressure cook until tender (about 20 minutes).
  2. Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
  3. Add the onions and green chilli; cook until the onions have softened.
  4. Add the garlic and cook off for 30 seconds.
  5. Stir in the tomato with the salt, cover and cook until softened completely.
  6. Add the dry spices and sautรฉ for 1-2 minutes.
  7. Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
  8. Add the cooked lentils to the pan and mix well.
  9. Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
  10. Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
  11. Stir in the coriander leaves and remove from the heat.
  12. Top with the ginger slivers and lemon wedges, if using.
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