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Saboot Masoor Dal/Lentils



One of our house favourite lentil curries is Saboot masoor Dal/lentil curry. Its called whole masoor dal as well and in my house hold we call it as kali dal. Enjoy with naan, boiled rice or fragrant Jeera (cumin) rice for a wholesome, healthy and heart-warming dish. Its quite easy to make and is ready in 20 mins (minus the soaking and prep time). Lets see how its done. 

Ingredients: 
  • 1 cup masoor dal (washed and soaked for 30 mins to 1 hr)
  • 2 onions thinly sliced 
  • 2 Tomatoes sliced thinly 
  • 2 tsp Ginger- garlic paste or 5 garlic and 1 inch ginger finely chopped
  • 2 green chillies slit (image not given)
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri chilli powder (for colour)
  • 2 tsp coriander powder 
  • Salt as per taste
  • 2 tbsp oil 
  • Water for cooking dal- about 2 cups or more 
  • Handful coriander leaves for garnish -optional
  • 2 Tbsp cream (optional) to make it creamy 
Method: 
  1. Wash and soak the saboot masoor for atleast 30 mins to 1 hr and keep aside
  2. Take a pressure cooker and add oil to it
  3. Once hot add in the sliced onions and green chillies & saute it. Add in the ginger garlic paste or the chopped ones whichever you are using and saute well
  4. Once the onions change colour and are starting to become brown, add in the sliced tomatoes. 
  5. Mix it well and allow it to cook well , releasing all the juices. 
  6. At this stage add in all the masala's; turmeric, chilli & coriander powder and mix well. 
  7. Saute it well for another min or two till all the masala's are mixed well and the rawness is gone
  8. Add in the soaked lentils/dal at this stage and mix well
  9. Add in salt and water to cook the lentils. Water should cover the lentils. I usually need about 2 cups and little more. 
  10. Check for salt in water & wait for the water to boil
  11. Once it starts boiling close the pressure cooker lid and put in the whistle
  12. Let it cook for about 4 to 5 whistles.
  13. Once the pressure from the cooker is released, open and garnish with some coriander leaves. 
  14. Alternatively you can add in 2 tbsp cream to make it little creamier. I usually don't add. 
  15. Serve hot with Naan, Roti or Rice. 
Notes: 
  • Soaking the dal for 30 mins or more helps it to cook faster
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