Whole brown masoor, commonly known as sabut masoor, is one of the everyday pulses found across Indian home cooking. Unlike split red masoor, the whole lentil retains its brown skin during cooking, giving the dal a deeper earthy flavour and a texture in which the individual lentils can still be felt. It is prepared in many regional styles, from lightly seasoned home-style dals to richer onion-and-tomato gravies.
This version has a straightforward, robust masala base, finished with lemon and fresh coriander. Its character comes from the balance between the naturally earthy lentils and the sharpness of the finishing acidity, rather than from an elaborate combination of spices.
A simple, generously tempered whole masoor dal with warm spices, browned onions, and the unmistakable aroma of a traditional baghar!
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 250 | gms | Whole brown masoor dal |
| • | 150 | gms | Tomatoes, finely chopped |
| • | 100 | gms | Onions, finely chopped |
| • | 45 | ml | Oil |
| • | 30 | gms | Ginger-garlic paste |
| • | 15 | ml | Lemon juice |
| • | 15 | gms | Fresh coriander, chopped |
| • | 10 | gms | Red chilli powder |
| • | 5 | gms | Turmeric powder |
| • | 5 | ml | Oil (for dal) |
| • | 2 | gms | Cumin seeds |
| • | 2 | gms | Mustard seeds |
| • | 2 | gms | Dried Kashmiri red chillies |
| • | 2 | gms | Cloves |
| • | 2 | gms | Whole black peppercorns |
| • | 2 | gms | Fresh green chillies |
| • | 1 | gms | Curry leaves |
| Salt | |||
| Water, as required | |||
Method / Instructions
- Wash whole masoor dal thoroughly under running water, soak for 2 hours, and drain.
- Transfer soaked lentils to a pressure cooker with water as required, salt, oil, and turmeric powder. Cook for 2 whistles until tender.
- Gently press a small portion of cooked lentils with the back of a spoon to thicken naturally while retaining individual shape.
- Heat oil in a pot and sizzle cumin seeds, mustard seeds, dried Kashmiri red chillies, cloves, black peppercorns, green chillies, and curry leaves.
- Add finely chopped onions and sauté until soft and evenly golden brown.
- Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chilli powder, and water as required, cooking until the masala is thoroughly done.
- Add cooked dal to the masala, simmer for a few minutes, and adjust seasoning.
- Finish with fresh lemon juice and chopped coriander. Serve hot with roti or rice! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 80 Kcal |
| 💪 Protein | 5.5 g |
| 🌾 Carbohydrates | 9.5 g |
| 🥑 Total Fat | 2.8 g |
| 🧈 Saturated Fat | 0.4 g |
| 🌱 Dietary Fiber | 3.5 g |
| 🍬 Sugars | 1.0 g |
| 🧂 Sodium | 120 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
- Whole masoor should be tender but not completely broken down.
- A little natural mashing gives the gravy body while preserving the lentils' shape.
- That balance is what makes this dal satisfying rather than pasty.
- The lemon juice is a finishing ingredient, not part of the cooking masala.
- Adding it at the end keeps its freshness noticeable and lifts the earthy flavour of the lentils.
Tips & Tricks
- masoor varies in age and cooking time.
- Check tenderness after the stated pressure-cooker whistles rather than treating the whistle count as an absolute measure.
- If the dal thickens while standing, loosen it with hot water.
- Cold water can interrupt the simmer and make it harder to bring the dal back to an even consistency.
- Allow the onion-tomato masala to cook until its raw aroma disappears before combining it with the lentils.
- This makes a noticeable difference to the finished flavour.
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