A simple, generously tempered whole masoor dal with warm spices, browned onions, and the unmistakable aroma of a traditional baghar!
Comforting whole brown lentils cooked until tender and combined with a fragrant tempering of whole spices, onions, tomatoes, and ginger-garlic paste.
Ingredients List
Servings
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 250 | g | Whole brown masoor dal |
| • | 150 | g | Tomatoes, finely chopped |
| • | 100 | g | Onions, finely chopped |
| • | 45 | ml | Oil |
| • | 30 | g | Ginger-garlic paste |
| • | 15 | ml | Lemon juice |
| • | 15 | g | Fresh coriander, chopped |
| • | 10 | g | Salt |
| • | 10 | g | Red chilli powder |
| • | 5 | g | Turmeric powder |
| • | 5 | g | Oil (for dal) |
| • | 2 | g | Cumin seeds |
| • | 2 | g | Mustard seeds |
| • | 2 | g | Dried Kashmiri red chillies |
| • | 2 | g | Cloves |
| • | 2 | g | Whole black peppercorns |
| • | 2 | g | Fresh green chillies |
| • | 1 | g | Curry leaves |
| • | - | As required | Water |
Method / Instructions
- Soak the Lentils: Wash whole masoor dal thoroughly under running water, soak for 2 hours, and drain.
- Pressure-Cook: Transfer soaked lentils to a pressure cooker with water as required, salt, oil, and turmeric powder. Cook for 2 whistles until tender.
- Prepare Dal Texture: Gently press a small portion of cooked lentils with the back of a spoon to thicken naturally while retaining individual shape.
- Prepare Baghar: Heat oil in a pot and sizzle cumin seeds, mustard seeds, dried Kashmiri red chillies, cloves, black peppercorns, green chillies, and curry leaves.
- Brown Onions: Add finely chopped onions and sauté until soft and evenly golden brown.
- Cook Masala: Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chilli powder, and water as required, cooking until the masala is thoroughly done.
- Combine: Add cooked dal to the masala, simmer for a few minutes, and adjust seasoning.
- Garnish & Serve: Finish with fresh lemon juice and chopped coriander. Serve hot with roti or rice! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| 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 Fibre | 3.5 g |
| 🍬 Total 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 Notes & Tips
Chef’s Note
- The aim is to cook the lentils until tender while allowing them to retain their individual shape.
- The depth of flavour comes primarily from properly browned onions and a fragrant, well-cooked baghar.
Tips & Tricks
- For better texture: Check the lentils after the second whistle.
- For the right consistency: Break down only a small portion of the cooked lentils to thicken naturally.
- Add lemon juice towards the end, after the dal has finished simmering.
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