Sabut masoor dal (whole masoor dal)

Whole masoor dal in metal serving bowl, topped with cilantro.

5 from 5 votes

Sabut masoor dal (whole masoor dal)

If you want to impress someone with a dal, make it this one.

Don’t be afraid of the number of spices—it is quite simple to make.

The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile.

Serve this as a part of a meal, or with rice or naan or other flatbread.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Indian, Vegan

Keyword: brown lentil curry, lentil stew

Servings: people

Calories: 203kcal

Author: Richa Hingle

Ingredients

¾ cup brown lentils washed and drained
2 cups water
2 to 3 teaspoons safflower oil or other neutral oil
½ cup finely chopped onion red or white
6 cloves garlic chopped
½ teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
1 teaspoon paprika sweet or hot
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ Tablespoons sriracha or other hot sauce, to taste
2 Tablespoons water
1 ½ cups chopped tomato
¾ teaspoon salt
2 Tablespoons chopped cilantro for garnish
1 Tablespoon vegan butter optional

Instructions

Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
While the lentils are cooking, make the tempering.
Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.*
Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes.
Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice.
Garnish with cilantro and vegan butter, if using, and serve hot.

Notes

*Blending tips from Cadry: When making the garlic & spice paste in the blender, add the liquid ingredients first for easiest blending.

If the ingredients are falling below the blade and won’t blend, add about ¼ cup of the chopped tomatoes for added bulk & easier blending.

Or skip the blender completely. Finely mince the garlic. Then combine it with the remaining blender ingredients in a bowl instead.

How to store & reheat leftovers

Sabut masoor dal will last in an airtight container in the refrigerator for about 4 days.

It also freezes well in a freezer safe container for 3 to 6 months. Thaw in the refrigerator when ready to use. Or use the defrost setting on the microwave.

Reheat on the stove or in the microwave.

Lentil dal will thicken as it cools. So add more liquid as needed to bring it to your preferred stew consistency.

Nutrition