Sabut Masoor ki Dal
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 200 grams=1 cup whole masoor(whole red lentils). Keep masoor soaked in water for an hour.
  • 2 bay leaf
  • 4-5 cloves
  • ½ inch cinnamon stick
  • 2 medium sized onions cut into length
  • 2 medium sized tomatoes finely chopped
  • 3 green chilies sliced lengthwise
  • ½ tsp crushed dried fenugreek leaves
  • 2 tbsp ginger garlic paste
  • ½ cup coriander leaves finely chopped
  • 1 tsp turmeric powder
  • 1 and ½ tsp coriander powder
  • 3 tsp red chili powder(byadagi-less spicy)
  • 2 tsp garam masala powder
  • 1 stalk curry leaves
  • 2 dried red chilies
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida powder
  • 1 tbsp clarified butter
  • Cooking Oil
  • Salt
  1. After an hour, we will pressure cook lentils.In a pressure cooker put lentils.Add 2 and ½ cup of water.Add ½ tsp salt and turmeric powder and mix.
  2. On medium heat, pressure cook until 3 whistles.
  3. In a large pan, heat 4 tbsp oil.Add bay leaf, cloves and cinnamon stick,green chilies and sliced onions.Fry until onions turn light brown in color.
  4. Onions turns brown on low heat in 8 mins.Now add ginger-garlic paste.Fry for 2-3 mins.
  5. Now add chopped tomatoes.Add salt to taste.Cook covered until tomatoes turn mushy.Tomatoes turn soft on low heat in about 10 mins.Add coriander powder, red chili and garam masala powder.
  6. Bhunao.
  7. Bhunao process:- Roast masala on high heat, while stirring continuously. As the masala begins to get dry, lower the heat add 2-3 tbsp water.Raise the heat again and stir masala at high flame. This is Bhunao method.
  8. Bhunao step has to be performed 2-3 times.Bhunao ensures that masala gets nicely absorbed with the ingredients.It enhances the color and flavor of masala.
  9. Now add cooked dal and mix.
  10. Add 2-3 cups of water.You can modify the quantity of water as per the desired consistency.Cook until dal begins to simmer.Now add dried fenugreek leaves and chopped cilantro.
  11. Cook for 5 mins on low heat.After 5 mins, turn off the heat and prepare for tadka.
  12. Heat clarified butter and add mustard seeds, cumin seeds, asafoetida powder,whole dried red chili and curry leaves.
  13. Pour the tadka over cooked dal. Keep the dal covered until you prepare for serving.
Recipe by Kali Mirch - by Smita at