Whole red lentils (Sabut masoor daal)
This creamy daal is a perfect comfort food, quick and easy with just a few basic ingredients.
Servings 4 people
Calories 255kcal
Equipment
- Pressure cooker/Pot/Slow cooker/Instant Pot
Ingredients
- 1 cup whole red lentils with skin (225gms) washed, presoaked (2 hours) and drained
- 3 cups water (750ml)
- 1 medium tomato (approx. 150gms) cut in half
- 2½ tsp salt or as per taste
- ½ tsp turmeric powder
- ½ tsp red chilli powder or as per taste
- 1 tsp coriander powder
- ½ tsp garam masala
- ¾ tbsp ginger-garlic paste (approx. 1cm ginger piece and 2 big garlic cloves)
For Tarka/tempering
- 3 tsp ghee/oil
- ¾ tsp cumin seeds
- ¼ tsp asafetida/hing (refer to notes)
- 1 green chilli cut in half/quarters
Topping & Garnish
- Lemon juice
- 2-3 tbsp chopped fresh coriander
Instructions
- In a bowl, add water to the lentils/daal. Wash and drain. Repeat till water runs clear. Presoak in fresh water (up to 1-2cm over the daal) for 2 hours.
- Add the drained daal along with water, tomato, salt, turmeric powder, chilli powder, coriander powder, garam masala and ginger-garlic paste in a pressure cooker. Cook on a high flame till first whistle. After the first whistle, reduce the flame to low and cook for another 5 minutes. Switch off the gas and let the steam release on its own, around 10-15 minutes. Once all the steam is released, open the pressure cooker. Please refer to notes for this step if using a pot or a slow cooker.
- Using a tong, remove the skin of the tomato and discard. Mix thoroughly to create a thick and creamy consistency. If required, mash the tomato using the back of the spoon. Most of the daal pieces will retain their shape and remain whole.
- Adjust the consistency if required by adding hot boiled water if too thick or cooking some more if watery. Taste and add salt if needed.
- For tarka, heat ghee/oil in a small frying pan. Add cumin seeds, asafetida and green chilli. Sizzle for around 8-10 seconds, taking care not to burn the spices. Add the tarka to the daal and stir well.
- Add lemon/lime juice and garnish with freshly chopped coriander leaves.
- Serve hot with roti/paratha or rice.
Video
Notes
- Pot - Add the water to a large enough pot and bring it to a boil. Once it is boiling, reduce the heat and add the drained daal along with the remaining ingredients. Simmer and gently stir in between till it is ready (If the tomato skin separates before the daal is fully cooked, remove it with the help of a tong and discard). Add more hot boiled water if required while cooking. Switch off the gas once ready. Continue with step 3.
- Slow cooker - Add the drained daal along with all the remaining ingredients and cook as per the required setting. Continue with step 3.
- To check if the daal is cooked, press a few daal pieces between your thumb and fingers or press using the back of a spoon. If you feel resistance, cook some more. Daal is cooked when it's soft and mushy when pressed.
- Daals usually thicken over time, add some hot boiled water to adjust consistency if required.
- Vegan - For vegan options, use any neutral oil instead of ghee for make tarka/tempering.
- Gluten free - Pure asafetida is gluten free, however most asafetida in the shops have wheat added in it. Please check the ingredients carefully if gluten intolerant and buy only pure asafetida. If using pure asafetida, use around ⅛ tsp as it is quite strong in flavor.
- Best eaten fresh or by next day.
- 1 cup = 250ml
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
Nutrition
Calories: 255kcal