Whole Masoor Dal

I’m on a dal adventure nowadays, given the 2020 lockdown. Some click, some don’t. So I’m going to share dal recipes that I enjoyed. My daughter and I are pure non-vegetarians so if we love it, it’s definitely a must-try for you. Now, I like having dal with rotis so I don’t thin them out into a curry consistency. If you like you can thin out the dal by adding more water and cooking for slightly longer time.

1 cup whole masoor dal (black), soaked for half an hour
2 tomatoes, roughly chopped
1 medium-sized onion, chopped
1 tbsp ginger-garlic paste
1 tsp salt
1 1/2 red chilli powder (adjust acc to taste)
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp coriander seeds
3-4 tbsp oil

To Season:
1/2 cup mint leaves
1/2 cup coriander leaves
1 tsp lemon juice
2 green chillies
1-inch ginger, julienne-cut
1/2 onion, finely sliced


1. Heat oil and add the cumin seeds. Let the seeds splutter.
2. Add the chopped onions. Fry till golden on medium heat.
3. Add ginger-garlic paste and fry for at least 30 seconds.
4. Add red chilli, turmeric, and coriander powder. Add the salt. Reduce heat if the spices are burning. Sauté for about 20-30 seconds.
5. Add tomatoes and fry till mushy. Add about 1-2 tbsp water and sauté.
6. Add the masoor dal and cook till the dal is soft. 1 cup black masoor dal will take 3 to 3 1/2 cups of water to cook in a pressure cooker. If you want the dish to be dry, add less water.
7. Once the dal is soft, beat with a beater or mash it roughly.
8. Add the green chillies, ginger, coriander leaves, mint leaves, and lemon juice. Mix well. Cover and simmer for 5 minutes.
9. In another pan, heat 3 tbsp oil and fry the onions till golden brown. Add a pinch of red chilli powder and pour it on the masoor dal. Cover and let it stand for a few minutes.