Sabat Masoor Daal - Whole Lentils Curry Recipe, How to make Sabat Masoor Daal - Whole Lentils Curry - Raj's Kitchen (2024)

Sabat Masoor Daal – Whole Lentils Curry Recipe with step by step photos and easy to follow instructions:

Sabat Masoor Daal – Whole Lentils Curry is an easy dish to prepare any day of the week. It is real simple and deliciously flavorful element of the meal that will leave anyone completely satiate. This is one of the most sought out recipes of all of my recipes. There has not been a person who has not asked for me to write a recipe, after they have tasted this dish. Here it is now, all secrets are revealed!!

Sabat Masoor Daal – Whole Lentils Curry is a year round favorite in my house but it makes the best comfort food in dark, cold and rainy autumn days. There is nothing better than having a bowl full of yummy lentils with crispy Tandoori Roti or Naan to warm your body and nourish your soul. This curry dish also pairs very well with just plain simple Roti.

Lentils are very common part of Indian meals in every part of India. They are used in soups (daals), stews and used as stuffing in samosas, kachori and pranthas.

Lentils are a type of pulse, along with beans, chickpeas and peas. They come in a variety of sizes. The common ones are large round green lentils and red split lentils easily found in most supermarkets. The split lentils have their outer shell removed. They are much quicker to cook compared to whole lentils. They make a great thickener for soups. The less common ones are French Green lentils and black Beluga lentils. For this recipe, I used Organic French Green Lentils. The French Green Lentils hold their shape very well after cooking.

Health benefits – Lentils are high protein, high fiber member of the pulse family. They add essential vitamins and mineral to our diet and makes an excellent source of protein for vegetarians as an alternative to meat.

How to make mouth-watering Sabat Masoor Daal – Whole Lentils Curry:

1. Rinse the lentils with water.
   
2. In a large heavy saucepan, add lentils, water, salt and turmeric.
   
3. Bring the lentils to boil, then, reduce the heat to simmer until lentils have softened about. Add more water if required.
   
4. Meanwhile, in a blender, add tomato, garlic, ginger and green chilies; and grind it into a fine mixture.
5. In another large saucepan, heat oil over medium heat and add tomato mixture to it. Add all the spices and mix well.
   
6. Cover and cook until oil start to separate stirring frequently.
   
7. Add Cooked Onion Purée; mix well.
8. Cover and cook again until oil starts to separate stirring occasionally.
   
9. Add the cooked lentils; mix well. Add more liquid if required. Gently simmer for 10 minutes. Turn off the heat.
10. Garnish with fresh chopped coriander.
    
    
    

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    Sabat Masoor Daal - Whole Lentils Curry Recipe, How to make Sabat Masoor Daal - Whole Lentils Curry

    

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    Prep time

    10

    Cook time

    40

    Total time

    50

    Simple, hearty and flavorful daal dish that is easy to make and will warm your soul on cold rainy days.

    Author: Raj Brar

    Recipe type: Indian

    Cuisine: Main - Vegetarian

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    Serves: 4-6 servings

    Ingredients

    • 1½ cups masoor daal (whole French Green lentils)
    • 6 cups water
    • 1 tsp salt or to taste
    • ¼ tsp turmeric
    • 3 tbsp olive oil
    • 1 medium tomato, roughly chopped
    • 3 - 4 cloves garlic
    • ½ inch piece fresh ginger
    • 1 green chili
    • ¼ tsp cumin powder
    • 1 tsp coriander powder
    • ¼ tsp red chili powder
    • ½ tsp turmeric powder
    • ¼ tsp salt or to taste
    • ¼ cup cooked onion purée
    • 2 tbsp fresh coriander, chopped
    • Water as required

    Instructions

    1. Rinse the lentils with water.
    2. In a large heavy saucepan, add lentils, water, salt and turmeric. Bring it to a boil, then, reduce the heat to simmer until lentils have softened about 30 minutes.
    3. Meanwhile, in a blender, add tomato, garlic, ginger and green chilies; grind it into a fine mixture.
    4. In another large saucepan, heat oil over medium heat and add tomato mixture to it. Add cumin powder, coriander powder, red chili powder, turmeric and salt. Mix well; cover and cook until oil start to separate stirring frequently.
    5. Add cooked onion purée; cook again until oil start to separate stirring occasionally.
    6. Add the cooked lentils; mix well. Add more liquid if required. Gently simmer for 10 minutes. Turn off the heat.
    7. Garnish with fresh chopped coriander.
    
    

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