Whole Masoor Dal Recipe (Brown Lentil Curry)
The whole masoor dal recipe or brown lentil curry is a delicious lentil-based dish made with whole brown lentils, onion, tomatoes, and spices. The dal is cooked first, then simmered in an onion or tomato masala until it reaches a good consistency.
Ingredients
- 1 cup masoor dal (brown lentils)
- 2½ cups water
- ½ tsp turmeric powder
- ¼ tsp red chili powder
- ⅛ tsp asafoetida
- 1 tsp salt
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tsp ginger garlic paste
- 2 medium tomatoes puree
- ¼ tsp garam masala
Instructions
- Rinse brown lentils in clean water and add to a pressure cooker.
- Then add turmeric, red chili, asafoetida, and salt.
- Now pour water and mix well.
- Cover the cooker lid and cook on high heat for 6 to 7 whistles, then turn off the flame.
- When the pressure drops, the lentils are soft; if not, cook again for 2 whistles.
- Transfer the cooked lentils to another bowl and heat ghee in the same pressure cooker.
- Add cumin seeds to sizzle for a few seconds.
- Then add chopped onion and saute it until golden.
- When the onion is golden, add ginger garlic paste and saute it for a few seconds.
- Then add tomato puree and saute until the oil releases from its sides.
- When the oil starts to release, it means the masala is sauteed properly.
- Add cooked brown lentils to it.
- Simmer it for 4 to 5 minutes or until the masala has properly absorbed into the lentils.
- Now season with some garam masala and mix well.
- After a minute, turn off the flame.
- Serve it hot with rice or roti.
Notes
- If you have time, soak the dal for 30 minutes to decrease cooking time.
- Cook the dal just until soft, not mushy.
- Adjust consistency by adding more or less water to your preference.
- Add some coriander leaves to add freshness at the end.
- Add some ghee on top of the dal before serving for a richer taste.