Sunday 15 May 2016

Whole Masoor dhal / Masala Masoor Dal Recipe

This whole masoor dhal recipe is very nutritious and tasty thick curry, which suits well with rice as well as chapathi.  It is easy to prepare, mild spiced and  flavored with Indian spices. 

This whole masoor dhal is rich in protein, fibre and vitamins & minerals(potassium, iron and zinc).  You can also sprout it to increase the nutritive value.

Try this healthy recipe and let me know your feedback.

15 min
45 mins
Recipe for Whole Masoor dhal / Dal 
Recipe type: Main Course

Cuisine: North India
Serves: 3 to 4(approximately)

Whole masoor dhal -  1 cup
Onion - 1 large (finely chopped)
Tomato - 1 large (finely chopped)
Turmeric powder - ¼ tsp
Red chilli powder - ¾ tsp
Garam masala powder - ½ tsp
Corrinader leaves - 1 tbsp(finely chopped)

Kasurimethi - 2 tsp
Salt - to taste

To Grind:
Ginger - 1" piece
Garlic - 4 to 5 cloves
Green chillies - 2
For Seasoning:
Oil / ghee - 1 tbsp
Bay leaf - 1 or 2
Cumin seeds - ½ tsp

Soak the whole masoor dhal nearly for 4 to 6 hours.

Pressure cook masoor dhal by adding salt and enough water.  Allow to cook for 3  to 4 whistles or till it becomes soft.

Once the pressure releases, slightly mash it with the ladle and keep aside.

Grind ginger, garlic and green chillies along with little water to fine paste; keep aside.

Heat oil / ghee in a pan, season it with bay leaf and cumin seeds.

Once it splutters, add chopped onions.  Fry till the colour changes.

Then add grounded paste, tomato and salt. 
 Sauté well till the tomato melts.

Next add the spice powders and saute for a minute.

Then add the cooked masoor dhal along with little water. (Adjust the water level according to your preference).

Mix well till it is combined.  Allow it to boil till the gravy thickens and let it simmer for 10 minutes or till the oil comes out. 
At last add kasurimethi and corriander leaves.  Mix well and switch off the gas.

Serve hot.

It suits well with steamed rice, chapathi or roti.


Adjust the spice level according to your taste.


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