Whole Masoor Dal Recipe - Yummy Traditional

Whole Masoor Dal Recipe


Sabut Masoor dal | Whole Masoor Dal is spiced, tasty, tangy dal made from whole masoor lentil or as calling Malka masoor dal. mean of this "Queen of lentils" :) like we call mango as king of fruits
This whole masoor dal recipe is one of the easy and breezy dals I make at home with sabut masoor which are brown-skinned lentils, sabut masoor dal is a very simple and easy to make, prepared with simple basic masala and then tempered it with garlic, cumin and dry red chilies (tempering) to give a wonderful flavor, this dal is not thin or thick but has a medium consistency, adding cream/butter is optional but it does enhance the taste of the  masoor dal

But I didn’t add such kind of stuff due to facing health issue doctor strictly forbidden using any oily thing you can put as a tadka dal as well as you can add spices as per your taste requirements, the consistency of the dal can also be kept thick or medium, if you are serving dal with rotis then you can keep thick consistency in the dal, for serving with rice keep the medium or slightly thin consistency in the dal...
The masoor dal can be relished with rice,rotis or paratha
  1. To prepare whole masoor dal firstly put lentil in the warm/hot water at least for 2 hours
  2. Properly soaked Malka masoor dal become easily soften
  3. Don’t add salt during cooking at the end salt is added to the dal otherwise it will be hard 
  4. For bringing tangy taste in dal you can add either amchur powder, green tomato, or raw mango slices
  5. Don’t add tamarind pulp in whole masoor dal
  6. Dal taste will become bitter by adding tamarind pulp
  7. For the best result put tadka of the butter/margarine instead of oil                   

Preparation of making dal masoor:
Rinse and soak the sabut masoor dal in the hot water for 2-3 hours


Put soaked dal to the pot with water either you add mango powder or green tomatoes, bring to boil, combine all spices powder to the masoor dal


Add little oil to the dal and allow to cook about 30 minutes, mix salt with the cooked masoor dal, stir to combine well


Heat the oil/butter in the frying pan, put tadka ingredients to the oil and let them crackle for a minute


Put tadka to the sabut masoor dal and immediately cover the lid to preserve the flavor of tadka 


Now Transfer to the serving bowl/plate, Malka dal masoor is ready to serve


Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle   

Whole Masoor Dal is spiced, tasty, tangy dal made from whole masoor lentil or as calling Malka masoor dal. mean of this "Queen of lentils"..

  1. 2 cups,Malka masoor
  2. 1 tbsp, olive oil
  3. 1 tsp, mango powder or tomato
  4. ½ tsp, turmeric powder
  5. 1 tsp, red chili powder
  6. ½ tsp, crushed red chili
  7. 1/3 tsp, coriander powder
  8. Water as required
  9. Salt to taste
For tempering:
  1. 3-4, dried red chili
  2. 1 tsp, garlic chopped
  3. 3-5, curry leaves
  4. 50ml,oil/butter/margarine/ghee
  5. 50g, heavy cream optional
  6. ½ tsp, cumin seeds
How to make the dal?
  1. Boil the dal in a pot by adding hard green tomato or mango powder
  2. Bring it to boil then add red chili powder, crushed red chili coriander powder, turmeric powder, and oil
  3. Cover the lid and then cook it around 20-30 minutes over low-medium heat until softened
  4. Add salt and mix well then turn off the flame
  5. Heat the oil in the frying pan and put garlic, cumin red chili, and curry leaves
  6. Let them crackle for 1-2 minute over medium heat
  7. Then put to the masoor dal
  8. Now tasty sabut masoor dal is ready to serve
  9. Note: depends on you how much you want to keep the consistency of dal masoor
  10. Note: you can use green hard tomato instead of mango powder
  11. Note: if you are using butter/margarine for the tadka then you must add 1 tbsp oil with butter/margarine to prevent burn
  12. Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle   
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