Cooked Sabut Masoor Daal
Dive into the hearty flavors of Cooked Sabut Masoor Daal, a comforting and nutritious Indian dish made with wholesome brown lentils simmered to perfection in a fragrant blend of spices. This easy-to-make recipe features the earthy richness of lentils paired with aromatic cumin, fiery red chili powder, and the warmth of garam masala, all balanced by juicy tomatoes and the zest of ginger garlic paste. Ideal for a cozy meal, this one-pot wonder is prepared either in a pressure cooker or regular pot, ensuring tender lentils with a thick, flavorful gravy perfect for pairing with steamed rice or fresh bread. Garnished with freshly chopped coriander, this healthy, protein-packed dish is both vegan-friendly and gluten-free, making it an excellent choice for weeknight cooking or entertaining guests. Treasure the soulful essence of authentic Indian cuisine in every bite!
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Recipe Information
Ingredients
- 1 cup sabut masoor dal (whole brown lentils)
- 4 cups water
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tablespoon ginger garlic paste
- 1 whole green chili, slit
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon cumin seeds
- 1 whole bay leaf
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Rinse the sabut masoor dal thoroughly under running water until the water runs clear. Soak the dal in enough water for 30 minutes.
Drain the soaked dal and set aside.
In a large pot or pressure cooker, heat oil over medium heat. Add cumin seeds and bay leaf, and sauté until the cumin seeds start to sizzle.
Add the chopped onions and cook until they become translucent.
Stir in the ginger garlic paste and cook for an additional 1-2 minutes until the raw aroma disappears.
Add the chopped tomato and green chili. Cook until the tomato softens and the oil starts to separate from the mixture.
Mix in the turmeric powder and red chili powder, and cook for another 1-2 minutes.
Add the drained sabut masoor dal to the pot and stir well to coat the dal with the spices.
Pour in 4 cups of water and add salt. Stir to combine.
If using a pressure cooker, cover and cook for about 15 minutes or until you hear 4-5 whistles. For a regular pot, cover and simmer for about 30-35 minutes, or until the dal is tender.
Once cooked, open the lid and gently mash some of the lentils with the back of a spoon to thicken the dal slightly.
Stir in the garam masala and adjust salt to taste. If the dal seems too thick, you can add a little more water to reach your desired consistency and bring to a gentle boil.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 12.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
