Whole Masoor Dal is a delicious Indian red lentil recipe that is easy to cook, healthy and tastes fabulous. This lentil soup is a great source of vegetarian protein.
Lentils (Also called Dhal or Dal) are an integral part of our wholesome home-cooked meals. There are a variety of dals that the Indian cuisine has to offer, such as toor dal, moong dal, urad dal, masoor dal, chana dal and they have their respective versions as well.
Today I am sharing my best recipe to prepare a fulfilling bowl of whole brown lentil.
Here are some more Dal Recipes, that can be prepared for your everyday meals – North Indian Style Toor Dal, Dal Palak, Gujarati Dal, Navratan Dal, Dhuli Urad Dal, Lauki Chana Dal, Malwa Dal, Palak Chana Dal, and Dal Amritsari.
About This Recipe
Masoor Dal is a lentil soup that is prepared by boiling the soaked brown dal and giving it a nice desi ghee tadka.
It’s a gluten-free recipe and can be easily turned to vegan as well by replacing ghee with oil.
Whole Masoor is also known by the name of Sabut Masoor, Khadi Masoor, Akha Masoor or Whole Brown Lentils and is dark brown in color. This dal is consumed as a part of our main course meal and if you wish you can also pack it in your office or kids’ lunch box as well.
It can be split and de-skinned and is also called Red Masoor, Malka Masoor or Dhuli Masoor.
Red Masoor Dal is a very special variety of dal which turns from a pinkish to a golden yellow colored dal post-cooking.
You can prepare it in the same way as you would prepare brown dal.
The only difference which would arise is that the pink dal will get cooked only in one whistle whereas the brown dal would take you around 3-4 whistles on medium flame.
Some people consider this Dal ‘Tamsik Bhojan’ just like onion and garlic and they prohibit from eating it. But considering it has many health benefits, I make sure to include it in meals.
This Dal is
- Vegan (When cooked in oil instead of ghee)
- Cooked with minimal spices
Making this Dal is an easy affair and can be prepared in a jiffy. Just like the process, the ingredients are also simple and is already available in our pantry.
To boil the Dal, you will need – Whole Masoor Dal, Water, Salt, Dry Mango Powder, and Turmeric Powder.
For the tadka – Once the dal is made, a ghee tadka is poured on the top which has ingredients such as hing, cumin seeds, red chilli powder, and garlic.
With Greens – You can add greens like spinach, kale, or methi in the dal.
Step by Step Recipe
Wash the dal and soak in enough water for 20 minutes. This dal is a little tough to cook, so soaking it for a sometimes makes the cooking process easier.
Drain the water and add the dal in a pressure cooker. Add salt, turmeric powder and water in the cooker and pressure cook until dal is softened. Try to slightly overcook the dal. It tastes the best when it is slightly mushy. I generally cook it on high for one whistle. Then simmer the heat to low and cook for 10-12 minutes.
Remove the cooker from heat and let the pressure release. Whisk the dal well using a wire whisk. Add dry mango powder and mix well. You can add more water if the dal is too thick.
Heat ghee in a pan.
Once the ghee is hot, add hing, cumin seeds, and garlic and fry for a few seconds.
Remove the pan from heat and add red chilli powder and pour the tempering over the dal and mix well. After adding red chilli powder, the tempering must be immediately poured over the dal otherwise the chilli powder will get burned and the dal will have a very foul taste.
Serve hot with steamed rice or Roti and dry sabzi.
Frequently Asked Questions
Yes, this lentil is very healthy and nutritious to eat. These are great sources of protein, fiber, and potassium and keeps you full for a long time despite being low in calories.
Having a bowl of Daal Masoor in our regular meals is quintessential for our bodies.
This is because it keeps our heart healthy by lowering down the cholesterol levels and also helps in our weight loss journey.
This dal contains a lot of antioxidants that keep our skin healthy and our immune system strong.
Since it contains calcium and magnesium it helps in nourishing the teeth and bones of our body.
Maintaining a healthy vision is also an important benefit of having this dal in our diet.
If you don’t have a pressure cooker, fret no! You can still make Daal Massor.
Add in water, dal, turmeric powder, and salt in a pan and let it come to boil. Cook till the dal softens. Cooking it in a pan will take much more time as compared to a pressure cooker and even more water.
Once done, smash it with the back of the spoon and pour the tadka on the top. Give it a mix and serve.
Akha Masoor, when soaked for 20 minutes, needs to be boiled in a pressure cooker for three to four whistles on a medium flame, which would roughly take you about 15 minutes or so.
I generally cook it on high heat for one whistle, then simmer the heat to low and cook for 10-12 minutes.
Red Masoor on the other needs less time to cook.
To prepare it for babies, use only pink dal as it is lighter as compared to the whole dal.
Boil the dal as per the instructions given below. Now grind it in a mixer and pass it through a sieve. Thin it with some boiled water. You can feed the resulting dal paste to your babies.
Instant Pot Recipe
If you like to make Instant Pot Vegetarian Recipes, here is how to make it in an Instant Pot.
Press the Saute button on the Instant Pot and heat ghee in an Instant Pot. Add hing, cumin seeds, and garlic and fry for a few seconds. Next, add in the spices such as red chilli powder, dry mango powder, turmeric powder, salt, and cook for about 30 seconds.
Add in the washed and soaked masoor dal, water and mix everything well. Add half the amount of water as you would add in a normal pressure cooker recipe. Close the Instant Pot with the lid and press the manual or pressure cook button and cook on high for about 10 to 12 minutes, with the pressure valve in sealing position.
Once it is done, let the pressure release automatically. Open and serve hot.
Serve them along with some raw onions, Papad, and green chutney to make it a full-fledged complete meal.
You can also serve this lentil with cauliflower rice or couscous.
This dal freezes well. Just transfer it in a freezer-safe container and freeze for up to 3 months.
When ready to eat, thaw, and heat properly.
You might have to add some more water to it as the dal gets thickened after freezing.
This dal can be refrigerated in an airtight container for about 2-3 days.
You must be wondering what is tadka?
Tadka is the tampering that is made by adding spices in hot ghee or oil and then pouring it over the cooked dal or vegetable to enhance its flavors.
When I make dal for everyday meals, I just add a thing, cumin seeds and red chilli powder in hot ghee and add it over the dal.
But sometimes for a change, I play with the tempering for a whole new flavor.
Here are some more Variations that you can try.
Onion Tomato – Fry onion, tomato and green chillies in ghee or oil. Add some curry leaves and red chilli powder. Add the tadka in the dal.
Panch Phoran – Heat mustard oil for tadka. Add panch phoran and dry red chillies. Pour the tadka over the dal.
Coconut Milk Masoor Dal – You can add coconut milk at the end to get a creamy whole massor dal.
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Masoor Dal Recipe
- Pressure Cooker
- 1 cup Black Masoor Dal
- Salt to taste
- 1/2 tsp Turmeric Powder
- 4 cups Water
- 2 tsp Dry Mango Powder
- 2 tbsp Ghee
- 1/4 tsp Heeng
- 1 tsp Cumin Seeds
- 1 tsp Garlic (Chopped)
- 1 tsp Red Chilli Powder
- Wash the dal and soak in enough water for 20 minutes.
- Drain the water and add the dal in a pressure cooker.
- Add salt, turmeric powder and water in the cooker and pressure cook until dal is softened.
- Remove the cooker from heat and let the pressure release.
- Add dry mango powder and mix well.
- Heat ghee in a pan.
- Once the ghee is hot, add heeng, cumin seeds and garlic and fry for a few seconds.
- Remove the pan from heat and add red chilli powder and pour the tempering over the dal and mix well.
- Serve hot with steamed rice or Roti and dry sabzi.