Masoor Dal | Sabut Masoor Dal | How to Make Black Lentil Recipe with Step-by-step Photos
Masoor Dal is a spiced, tasty, tangy dal made from whole masoor lentil, or called 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 deals I make at home with sabut masoor which are brown-skinned lentils
This whole masoor dal recipe is one of the easy and breezy deals I make at home with sabut masoor which are brown-skinned lentils
Sabut masoor dal is very simple and easy to make, prepared with simple basic masala and then tempered 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 issues doctor strictly forbade using any oily thing you can put as a tadka dal as well and 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 a thick consistency in the dal, for serving with rice keep a medium or slightly thin consistency in the dal...
The masoor dal can be relished with rice,rotis, or paratha
Tips:
- To prepare whole masoor dal firstly put lentils in warm/hot water for at least 2 hours
- Properly soaked Malka masoor dal easily soften
- Don’t add salt during cooking at the end salt is added to the dal otherwise it will be hard
- For bringing a tangy taste to dal you can add either amchur powder, green tomato, or raw mango slices
- Don’t add tamarind pulp to whole masoor dal
- Dal taste will become bitter by adding tamarind pulp
- For the best result put tadka of the butter/margarine instead of oil
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Put soaked dal in the pot with water either you add mango powder or green tomatoes, bring to a boil, and combine all spices powder to the masoor dal
Add a little oil to the dal and allow to cook for about 30 minutes, mix salt with the cooked masoor dal, and stir to combine well
Heat the oil/butter in the frying pan, put tadka ingredients into the oil, and let them crackle for a minute
Put tadka into 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
Whole Masoor Dal is spiced, tasty, tangy dal made from whole masoor lentil or called Malka masoor dal. mean of this "Queen of Lentils".
Ingredients:
- 2 cups, Malka masoor
- 1 tbsp, olive oil
- 1 tsp, mango powder or tomato
- ½ tsp, turmeric powder
- 1 tsp, red chili powder
- ½ tsp, crushed red chili
- 1/3 tsp, coriander powder
- Water as required
- Salt to taste
For Tempering:
- 3-4, dried red chili
- 1 tsp, garlic chopped
- 3-5, curry leaves
- 50ml, oil/butter/margarine/ghee
- 50g, heavy cream optional
- ½ tsp, cumin seeds
How to make Masoor Dal?
- Boil the dal in a pot by adding hard green tomato or mango powder
- Bring it to a boil then add red chili powder, crushed red chili coriander powder, turmeric powder, and oil
- Cover the lid and then cook it for around 20-30 minutes over low-medium heat until softened
- Add salt and mix well then turn off the flame
- Heat the oil in the frying pan and put garlic, cumin red chili, and curry leaves
- Let them crackle for 1-2 minutes over medium heat
- Then put the masoor dal
- Now tasty sabut masoor dal is ready to serve
- Note: depends on how much you want to keep the consistency of dal masoor
- Note: you can use green hard tomato instead of mango powder
- Note: if you are using butter/margarine for the tadka then you must add 1 tbsp oil with butter/margarine to prevent burn
- Serve whole masoor dal with boiled rice,rotis,pappur, fried green chili, and pickle
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