Whole Masoor Dal Recipe

Gather ’round, foodie fam! Let me take you on a cozy culinary journey with my favorite recipe for a soul-warming bowl of whole masoor dal. This dish is like a big hug in a bowl, filled with earthy brown lentils, aromatic spices, and a whole lot of heart. Whether you’re a seasoned pro in the kitchen or just looking to spice up your weekly meal rotation, this dal is the comfort food upgrade you didn’t know you needed. Let’s dive in and get cooking!

This creamy whole lentil dal is abundant with flavors and nutrients, particularly protein and fiber. Along with garlic, which is sautéed until golden brown, a generous amount of cumin and a few green chilies set the stage for a delightful dish that never fails to satisfy.

Garam masala, the preeminent Indian spice blend, adds a finishing touch.

Whole Masoor Dal Recipe Ingredients

• Whole Masoor Dal (brown lentils): High in protein and fiber, supports digestion.
• Garlic: Contains allicin, which boosts immune health.
• Ginger: Anti-inflammatory, aids digestion and adds warmth.
• Turmeric Powder: Contains curcumin, known for its anti-inflammatory properties.
• Tomatoes: Rich in vitamin C and antioxidants, adds tanginess.
• Ghee: Healthy fat that enhances flavors and aroma.
• Green Chilies: Adds spice; rich in vitamins A and C.
• Mustard Seeds: Adds depth and flavor; rich in magnesium.

Whole Masoor Dal Recipe Ingredient Quantities

• 1 cup whole masoor dal (brown lentils)
• 3 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2-3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnishing
• Lemon wedges to serve (optional)

How to Make this Whole Masoor Dal Recipe

1. Wash the entire masoor dal well under running water and let it soak in sufficient water for no less than 30 minutes. Drain and set aside.

2. In a big pot, warm the oil or ghee over a medium flame. Pour in the cumin and mustard seeds, and allow them to splutter and pop for just a few moments.

3. Toss in the diced onion and cook it until it’s a beautiful, golden brown. Stir in the minced garlic, the freshly grated ginger, and the slit green chilies. Cook for just another minute.

4. Chopped tomatoes are added to the pot. The heat is turned on to medium, and the tomatoes are stirred and smashed to help them break down. After about 5–7 minutes, the tomatoes will be soft and juicy, and they will have begun to incorporate into the rest of the mixture and form the sauce.

5. Combine all the spices with the tomato and onion mixture by stirring in the turmeric powder, red chili powder, and salt. Ensure that all the spices are well mixed with the tomato and onion base.

6. Add the pot and drained masoor dal stir to the lentils with the spice coat to mixture.

7. Add 3 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the dal is cooked and tender, about 20-25 minutes. Stir occasionally.

8. When the dal has finished cooking, add the garam masala and mix very well. Taste the dal and add more salt if necessary.

9. Shut off the heat and allow the dal to sit for a few minutes. Decorate with freshly snipped cilantro.

10. Serve hot the Whole Masoor Dal. Accompany it with lemon wedges, rice, or roti. Enjoy its deliciousness and warmth.

Whole Masoor Dal Recipe Equipment Needed

1. Large bowl
2. Strainer or colander
3. Large pot with lid
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Grater
8. Measuring spoons
9. Measuring cups

FAQ

• Q: Can I use red lentils instead of whole masoor dal?A: Yes, but texture and cooking time may vary. Red lentils cook faster and become mushy.
• Q: Is it necessary to soak the masoor dal before cooking?Soaking isn’t essential, but it can cut down on cooking time and help with digestion.
• Q: Can I make this recipe without onions and garlic?A: Absolutely, a simpler version is possible by leaving out the onions and garlic. The flavor can be enhanced in other ways, such as with a greater variety or amount of spices.
• Q: How can I adjust the spice level of this dish?1. Decrease or leave out the green chilies. 2. Balance the red chili powder to make it milder.
• Q: What can I use as a garnish besides coriander leaves?B: If you do not have coriander leaves, fresh mint leaves or fried onions can serve as excellent substitutes.
• Q: Can I cook this dal in a pressure cooker?A: You can use a pressure cooker to reduce the cooking time for lentils very significantly. Yes.
• Q: How can I make this dish creamier?Add a splash of coconut milk or a spoonful of cream before serving for a richer texture.

Whole Masoor Dal Recipe Substitutions and Variations

For the whole dal masoor, you can substitute with green or brown lentils if that is what you have on hand.
Use vegetable oil or coconut oil instead of ghee for a unique flavor profile.
Canned tomatoes can be substituted for fresh tomatoes if they are not available.
Swap out the green chilies for jalapeños while keeping the same amount in the recipe for a similarly heated dish.
Curry powder can be used in place of garam masala if a different spice blend is desired.

Pro Tips

1. Pre-soak Benefits Soaking the masoor dal for at least 30 minutes helps reduce cooking time and makes the lentils more digestible. For even better results, soak them for 1-2 hours if you have the time.

2. Tempering Technique To enhance the flavors of the cumin and mustard seeds, consider toasting them in a dry pan for a minute before adding them to the oil or ghee. This can release more of their aromatic properties.

3. Onion Caramelization Take your time to caramelize the onions to a deep golden brown. This step adds a rich depth of flavor to the dal, setting a solid foundation for the rest of the dish.

4. Tomato Softening Add a pinch of salt to the tomatoes while cooking them to help them break down faster, contributing to a smoother sauce.

5. Consistency Control If you prefer a thicker dal, use a potato masher to mash some of the lentils once they are cooked. For a soupier consistency, add more water during the cooking process or while reheating leftovers.