Punjabi Sabut Masoor Dal

Name: Punjabi Sabut Masoor Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250 g whole brown masoor dal; 1 medium Onion; 1 medium Tomato; 5 cloves Garlic; 1 tsp Cumin seeds; 2 pcs dried red chilli; 0.5 tsp Turmeric; 2 tbsp ghee or oil; 1 tsp Salt

Whole brown lentils simmered simply with onion, tomato and a smoky cumin-garlic tempering, a humble everyday dal now less common than richer versions.

🇮🇳India· Punjab

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 200 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Pressure cooker
•Tempering pan

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 6 g
carbs: 28 g
fibre: 8 g
protein: 12 g
calories: 200 kcal

Instructions

1
Pressure cook the soaked masoor dal with turmeric, salt, and enough water until soft. Cook for about 3-4 whistles.
2
Lightly mash the cooked dal. Stir in a little water to adjust the thickness.
3
Heat ghee (clarified butter) or oil in a small pan. Add cumin seeds and let them sizzle and pop.
4
Add sliced garlic and dried red chilli. Fry gently until the garlic turns golden.
5
Add chopped onion to the pan. Fry until it softens.
6
Add chopped tomato. Cook until it softens and breaks down completely.
7
Pour this hot tadka (sizzled spice oil) over the simmering dal and mix well. Simmer for 5 more minutes before serving.

Chef's tips

Whole masoor keeps its shape better than split lentils, so do not over-mash it. Fry the garlic tadka (sizzled spiced oil) only until golden to prevent bitterness.