Masoor Sabut

Authentic Masoor Sabut ki Dal (Whole Red Lentil Curry)
Authentic Masoor Sabut ki Dal (Whole Red Lentil Curry)
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 1 cup Masoor Sabut (Whole Red Lentils)
  • 2 1 medium, finely chopped Onion
  • 3 1 medium, pureed or finely chopped Tomato
  • 4 1 tbsp Ginger-Garlic Paste
  • 5 1-2, slit (adjust to taste) Green Chili
  • 6 1/2 tsp Turmeric Powder
  • 7 1 tsp (adjust to taste) Red Chili Powder
  • 8 1.5 tsp Coriander Powder
  • 9 1/2 tsp Garam Masala
  • 10 1 tsp (for masala base) Cumin Seeds (Jeera)
  • 11 1/4 tsp Asafoetida (Hing)
  • 12 To taste Salt
  • 13 Approx. 4-5 cups (for soaking & cooking) Water
  • 14 2 tbsp (for main curry) Oil or Ghee
  • 15 2 tbsp, chopped (for garnish) Fresh Coriander Leaves
  • 16 1 tbsp Ghee or Butter (for Tadka)
  • 17 1 tsp Cumin Seeds (for Tadka)
  • 18 2, broken Dry Red Chilies (for Tadka)
  • 19 2-3 cloves, finely sliced or minced Garlic (for Tadka)
  • 20 1/2 tsp Kashmiri Red Chili Powder (for Tadka, optional)
Instructions
  • 1 Rinse 1 cup of masoor sabut thoroughly under running water. Soak it in 3 cups of fresh water for at least 4-6 hours, or ideally overnight. Drain the water before cooking.
  • 2 Transfer the soaked and drained masoor sabut to a pressure cooker. Add 3 cups of fresh water, 1/2 tsp salt, and 1/4 tsp turmeric powder. Close the lid and cook on high heat until the first whistle. Then reduce the heat to low and cook for another 15-20 minutes, or until the lentils are tender but still hold their shape. Allow the pressure to release naturally.
  • 3 While the dal is cooking, prepare the masala base. In a heavy-bottomed pan or kadai, heat 2 tbsp oil or ghee over medium heat. Add 1 tsp cumin seeds and 1/4 tsp asafoetida. Let them splutter and become fragrant.
  • 4 Add the finely chopped onion to the pan and sauté until it turns golden brown (about 5-7 minutes). Stir in the ginger-garlic paste and green chilies, and cook for another 2 minutes until the raw smell of ginger and garlic disappears.
  • 5 Add the pureed or finely chopped tomato to the pan. Cook, stirring occasionally and mashing the tomatoes, until the oil starts to separate from the masala (about 5-7 minutes).
  • 6 Reduce the heat to low. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and salt to taste (remembering salt was added to the dal during cooking). Mix well and cook for 2-3 minutes, adding a splash of water if the masala starts to stick.
  • 7 Gently add the cooked masoor sabut along with its cooking liquid to the prepared masala. Mix well. If the curry is too thick for your preference, add a little hot water to reach the desired consistency. Bring the dal to a gentle simmer and let it cook for 5-10 minutes, allowing the flavors to meld beautifully. Stir in 1/2 tsp garam masala.
  • 8 Prepare the tadka (tempering). In a small separate pan, heat 1 tbsp ghee or butter over medium heat. Add 1 tsp cumin seeds and the dry red chilies. Once the cumin seeds splutter, add the finely sliced or minced garlic and sauté until the garlic turns light golden brown.
  • 9 Remove the tadka pan from heat and immediately stir in 1/2 tsp Kashmiri red chili powder (if using) for a vibrant red color. Be careful not to burn the chili powder.
  • 10 Pour the hot tadka directly over the simmering dal. Garnish generously with fresh chopped coriander leaves. Serve hot with steamed basmati rice, jeera rice, roti, naan, or paratha.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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