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Sabut Masoor Dal Tarka

Pooja Yadav
Sabut Masoor Dal is a delicious & wholesome Indian stew made from whole brown lentils cooked in a onion tomato gravy. It is a healthy dish that goes really pairs well with rice and phulkas.
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Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup whole masoor dal(Indian Brown Lentils)
  • 1 medium size
  • 2-3 small ripened wine tomatoes
  • 3-4 garlic cloves
  • 1inch fresh ginger piece
  • I tbsp clarified butter
  • 1tsp salt or to taste
  • 1tsp red chilli powder
  • 1 tsp whole cumin
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp asafoetida
  • 2-3 fresh green chillies

Instructions
 

  • Wash and rinse whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into pressure cooker.
  • Add 2-3 cups of water in it along with Haldi (turmeric powder) and salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for the pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.
  • Heat some oil in a pan on medium heat. Add cumin seeds and let them splutter. Also put a pinch of heeng (asafoetida) in the pan
  • Then add one medium sized chopped onion. Roast the onions for a couple of minutes.Add ginger, garlic paste and green chilli to the mixture. Cook till mixture becomes golden brown in color which indicates that onions have been thoroughly cooked.
  • Add pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good color.
  • Add red chilli powder, coriander powder, garam masala and heeng (asafoetida). Salt and turmeric powder (haldi) was already added to the dal, so no need to add it again
  • Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now.
  • Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste
  • Garnish Sabut Masoor dal with kasuri methi or chopped coriander leaves. Dal is ready to be served with rice dish or rotis.