Sabut masoor ki daal. How to make Sabut Masoor , Whole Masoor ki Dal. Brown Lentil Soup with Indian spices. Easy weeknight dal. Pressure cook or cook in saucepan.
Mom’s Dals always taste a bit different that mine. Even if we both make the exact same measurement recipe. This summer when Mom was visiting, I watched her like a hawk to figure out what gives. Mom always cooks with leisure and love. Everything will be cooked just the right amount that she likes, no hurry, no burning, simmered instead of high heat cooking and kept simple with just a few spices. So today I have a Lentil Dal (Sabut Masoor) recipe we both make almost the same way. This is Mom’s version that is cooked with leisure, each step gets as much attention and love and the lentils are cooked till they are soft and easily dissolve. Some of the lentils dissolve into the soup to make a thick creamy dal. Try this with brown lentils, Indian brown (whole red, Sabut Masoor) or other lentils. For Indian Dals, mushy lentils are the preferred dal consistency. Cook a few minutes less to preferred cooked lentil texture.
Serve as is like a soup or with flatbread or rice. Pictured with Gobi Aloo Mutter – Spiced Cauliflower Potatoes peas. Lentil Dals are comfort food for me. Warming, earthy, flavorful and filling. This is a simple flavorful Dal. Change up the spices for variation. Add some veggies in while cooking. Let me know if you try this easy Dal.
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Sabut Masoor Ki Daal - Lentil Soup
- 3/4 cup (144 g) lentils wash and soak for atleast half an hour
- 1 tsp oil
- 3/4 tsp (0.75 tsp) Cumin seeds
- 1 tsp Black mustard seeds
- a generous pinch of asafetida omit to make gluten-free
- 4 cloves of garlic finely chopped
- 1 inch ginger finely chopped
- 1 to 2 hot green chilies finely chopped
- 3/4 cup (120 g) onion finely chopped about 1/2 of a large onion
- 1/2 tsp (0.5 tsp) turmeric
- 1/2 tsp (0.5 tsp) garam masala
- 1 tsp coriander powder
- 1/4 to 1/2 tsp cayenne or add later to preference
- 1 large tomato chopped small
- 3/4 to 1 tsp salt or to preference
- 2.5 cups (625 ml) water
- cilantro for garnish
- In a pressure cooker or a saucepan, add oil and heat over medium heat. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds begin to pop. Depending on the pan and stove it can take 1 to 2 minutes.
- Add the asafetida and mix in. Add garlic, ginger, chili and onions and mix. Cook for a minute. Add a pinch of salt and mix in, reduce heat to low-medium and continue to cook until the onions and garlic are golden brown. Stir occasionally. Lower the heat if the onions start to brown too quickly. All of the onion and garlic should get golden, and the onion pieces will reduce in size. a patient 8 to 9 minutes.
- Add in the ground spices and mix in. Cook for 15 seconds. Add the tomatoes and a splash of water. Cover, increase heat to medium and cook until the tomatoes are saucy. 6 to 7 minutes. Stir once and mash the larger pieces.
- Drain the lentils that have been soaking, and add to the pan. Add water and salt and mix in.
- Pressure Cook/Instant pot: Close the lid and cook for 12 to 13 minutes at high pressure. ( 2 whistles over high heat, them simmer for 10 minutes over low heat). This will make mushy lentils.
- Saucepan: Cover and cook over medium heat for 20 minutes. Reduce heat to medium-low and simmer for 15 minutes.
- Garnish with cilantro and serve.