Black whole masoor dal / Malka masoor daal recipe
Whole brown lentil /Sabut masoor dal is a healthy Indian curry dish made from whole Masoor that is cooked in an onion-tomato based gravy masala. It is a gluten-free, vegan and diabetic-friendly recipe served best with rice, chapatti, paratha or naan.
Ingredients
- 120 gm Malka massor dal around ¾ cup
- 4 cup water measure with the same bowl used in measuring dal
For tadka
- 2 tbsp oil
- ½ tsp cumin seeds jeera
- 1 small sized onion finely chopped
- 2 big tomatoes pureed
- 1 green chilli finely chopped
- 1 tsp ginger garlic paste
- 1 tsp coriander powder dhania powder
- ½ tsp turemeric powder haldi
- ½ tsp salt or as per your taste
- ¼ tsp garam masala
Instructions
- First, wash the lentil a few times with water. Then soak it in enough water for about 1-2 hours.
- After soaking, wash the dal once again. Transfer it to a pressure cooker and add 4 cups of water. Put the pressure cooker on high flame and wait till it starts boiling.
- Once the dal start boiling, you will see a white coloured foam start appearing on the top.
- Remove the form as much as you can with the help of a ladle.Then add ½ tsp salt and ¼ tsp turmeric powder in it. Close the lid and pressure cook up to 3-4 whistles.
- Meanwhile, take a frying pan, add 2 tbsp oil to it. Add cumin seeds, wait till they start crackling. Add chopped onion and green chillies and sauté them for 2 to 3 minutes.
- After that, add garlic ginger paste and sauté them till its raw smell is gone.
- Now add tomato puree, coriander powder, turmeric powder, salt, and garam masala. Mix it well and cover the pan. Cook it for 3-4 minutes till the gravy start leaving oil.
- Once the pressure is released from the cooker, open the lid. Dal will become soft and well cooked.
- Add the boiled dal to the gravy and mix well. Cook for 2-3 minutes on a low flame and then switch off the flame. Let it cover and leave for few minutes so that it absorbs the flavour nicely.
- Enjoy sabut masoor dal with rice, chapatti, naan, or paratha and curd, lassi or raita on the side.
Video
Notes
1. Soak dal for at least 1-2 hours that will help in fast cooking.
2. The combination of both traditional and modern methods makes the dal more flavourful and palatable.
3. To make it more aromatic and rich make tadka in desi ghee and add 1 tbsp of malai or cream in the end.
4. This dal tastes perfect even if you skip onion and garlic.