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Whole Masoor Dal (Whole Red Lentil Curry)
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Whole Masoor Dal (Whole Red Lentil Curry)

A simple and healthy dal. It is good source of calcium, potassium and iron.
Course Main Dish
Cuisine Indian
Keyword calcium, curry, iron, proteinrich, pulses, redlentil, rozkakhana
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 368kcal

Ingredients

  • 1 cup masoor Whole masoor dal (soaked for two hours)
  • 2 small onions chopped
  • 1 medium tomato chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp sambhar masala powder
  • 1 tsp coriander seed powder
  • 1 tsp cumin seed powder
  • 2 tbsp oil
  • 1 tbsp ghee
  • 2 tbsp coriander chopped
  • salt as per taste
  • water for cooking

Instructions

  • Heat oil and ghee in the pressure cooker.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • Add the mustard seeds and cumin seeds. When they crackle add asafoetida, curry leaves and ginger garlic paste. Saute till the raw flavor of the ginger and garlic goes away.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • Add the onions and saute till translucent.
  • Add the chopped tomatoes and cook till they are soft.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • Now add all the spices and salt and mix them well and saute them for a minute.
  • Drain the soak dal and add to the pan. Roast it for a minute.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • Add two cups of water, stir the mixture and pressure cook for four whistle fast heat and one whistle on slow heat.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • The dal is ready. Garnish with coriander and serve.
    Whole Masoor Dal (Whole Red Lentil Curry)
  • Serve it with the roti of your choice.
    Whole Masoor Dal (Whole Red Lentil Curry)

Notes

I make this dal directly in the pressure cooker.
You can also cook the dal first then add the fried tomatoes, onions and spices to it.
I like to cook it in pressure cooker along with other spices as the spices blend nicely and you get a richer taste.
If water remains in the dal after it is pressure cooked then simmer it for some more time till the extra water boils off and till you get the required consistency of the dal.

Nutrition

Calories: 368kcal | Carbohydrates: 49g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 39mg | Potassium: 199mg | Fiber: 25g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 8.3mg | Calcium: 70mg | Iron: 2.9mg