Whole masoor dal recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 servings
For pressure cooking:
- ¾ cup Whole Masoor (brown lentils)
- 1 ½ cups Water for pressure cooking
For whole masoor dal recipe:
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- ¾ cup Onion finely chopped
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 1 Green chili chopped finely
- ¾ cup Tomato finely chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Garam masala
- Salt to taste
- 1 cup Water
- 2 teaspoons Lemon juice
- 2 tablespoons Cilantro or coriander leaves finely chopped
Prepping and cooking masoor:
Wash whole masoor under running cold water till water runs clear. Or rinse the using water for 3-4 times.
Soak in enough water for 30-45 minutes.
Discard the soaking water, take that into pressure cooker,
add fresh 1 ½ cups of water, cover with lid, put the weight on.
Pressure cook it for 5-6 whistles on medium heat or till masoor is soft and cooked.
Let the pressure go down by itself then open the cover.
Dal should be soft, but not mushy.
Making whole masoor dal recipe:
Heat the oil in a pan on medium heat.
Once hot add cumin seeds, let them sizzle.
Then add ginger, garlic paste and green chili. Saute for a minute.
Mix in chopped onion with some salt. Cook till onion becomes soft and light brown.
Add chopped tomato and mix. Cook till it becomes soft.
Add dry spices. Mix well and cook for a minute.
Add boiled dal and ½ to 1 cup of water as per your liking gravy consistency.
Mix and let simmer for 5 minutes.
Squeeze fresh lemon juice.
Lastly add chopped cilantro and mix.
Turn off the stove.
Calories: 237kcal | Carbohydrates: 32.3g | Protein: 10.2g | Fat: 8.5g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 908mg | Potassium: 295mg | Fiber: 12.2g | Sugar: 4.3g
*Nutrition information is a rough estimate for 1 serving
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