Ever cooked whole (sabut) masoor dal? If you haven't, you are missing out on a delicious dish that's both easy to make and filling. Check out this family-approved recipe!
Course Main Course, Side Dish
Cuisine Indian, North Indian
Keyword brown lentils, Dal, dal recipe, sabut
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
3/4TeaspoonRed Chili PowderKashmiri or Byadige are milder
1/2TeaspoonDry Mango (Amchur) Powder
3/4TeaspoonDry Fenugreek Leaves (Kasuri Methi)
Instructions
Wash and soak whole masoor for about 4-6 hours. When ready to cook, rinse again and add 2 cups of filtered water.
Add chopped tomatoes to the raw dal. Using the pot-in-pot method, cook the dal/tomatoes on high pressure for 10 minutes. Allow nature release of pressure.
Using a potato masher, roughly mash the cooked dal-tomato mix.
Heat oil or ghee in a thick bottom pan. Splutter cumin seeds. Add chopped garlic and sauté until they turn light brown.
Add chopped onions and sauté until translucent. Add salt, turmeric powder, black pepper.
Add cooked dal, Kashmiri chili powder, and amchur (dry mango powder). Keep the dal thick if you want to eat it with a carb like rice or roti. If you want to enjoy it as a soup, add some water. Mix everything well, and let it come to a slow boil.
Turn off the stove, add kasuri methi (dry fenugreek leaves), mix well. Cover the lid and let the dal sit for a couple of minutes.