Whole Masoor Dal (Sabut Masoor Dal)

This Whole Masoor Dal recipe is perfect for a mid-week meal alongside boiled rice and roti. Sabut Masoor Dal or Whole Brown Lentils make a perfect Indian curry that is so quick and easy to prepare. 

This everyday dal is naturally vegan and gluten-free. Instant Pot and Stove Top pressure cooker recipe included.

This Indian brown lentils curry is prepared with whole masoor lentils, onions, tomatoes and basic Indian spices. It is an everyday easy dal to enjoy alongside plain boiled rice and roti (Indian bread). 

What is Masoor Dal?

Whole masoor, also known as brown lentils, sabut masoor dal or akha masoor dal, refers to the unsplit version of red masoor dal. Unlike split masoor dal, whole masoor retains its outer skin or husk. It is a small, lens-shaped legume with a golden brown colour.

In some cases, whole brown lentils are also called whole red lentils because the split version is red. 

Whole masoor has a slightly different texture and cooking time compared to split masoor daal. It takes a bit longer to cook and has a firmer texture after cooking. The skin adds a slightly nutty flavour to the lentils.

Whole masoor requires soaking for a few hours before cooking to reduce the cooking time. Once soaked, it can be boiled or pressure-cooked until tender. 

Sabut Masoor Dal recipe (Sabut Masoor ki Dal or Kali Masoor ki Dal) is a brown lentil curry. 

Dal recipes are a staple in Indian households and many variety of lentils can be transformed into flavourful meals. Indian dal varies in different parts of the country. Some of my favorite dals are:

Dal Makhani

Dishoom Black Dal - a creamy version similar to Dal Makhani

Gujarati Chana Dal

Toor Dal

Dal Fry

Easy Red Lentils Dal

Mixed Lentil Dal

Brown Lentils Curry Ingredients

Whole masoor dal - you can find brown lentils in South Asian grocery stores, online and occasionally in supermarkets.

Whole cumin seeds - aka jeera

Onion, garlic, ginger, green chilies - I have crushed all four together in a food processor. You may also use chopped onion with ginger, green chilli and garlic paste

Indian spice powders - red chili powder, turmeric powder, cumin coriander powder and garam masala

As an alternative, you can use curry powder

Tomato paste or passata. You can also use fresh chopped tomatoes or tinned tomatoes.

Salt

Oil - I have used olive oil, you can use any flavourless oil 

Lemon juice (alternatively use lime juice) and coriander leaves as a garnish

Optional:

Kasuri methi - adds restaurant style flavours to Indian cooking. 

I have not added whole spices to my brown dal but some add a bay leaf, black cardamom, black pepper

​How to cook whole lentils 

If you can, soak the masoor dal for 2 hours in hot water.

Rinse the soaked whole masoor dal under running water 2-3 times and drain well.

Cook the brown lentils on the stovetop, pressure cooker or Instant Pot. Using a pressure cooker speeds up the cooking process and more nutrients are retained. 

Instant Pot and Pressure Cooker

​Place soaked brown lentils in the inner pot of the instant pot. 

Add water. 

You need 2 cups of water per 1 cup of lentils. 

Cook on high pressure for 10 minutes and allow natural pressure release.

For a stove top pressure cooker, cook for 6-7 whistles.

Stovetop

In a pan, cook the lentil grains on medium heat until tender and creamy. It can take up to 40 minutes.

How to make Brown Lentil Dal

Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. 

Sauté chopped onions until they turn golden brown.

Add the minced garlic, grated ginger, and green chillies. Sauté for 2-3 minutes until the raw smell disappears.

(note in images below, I have added crushed onion, garlic, ginger, chillies in one)

Add the turmeric powder, red chilli powder, coriander cumin powder, garam masala (you may add later) and salt. Give a good stir to combine the spices with the onion-tomato mixture.

Then add the chopped tomatoes / tomato paste to the pot and cook until they become soft and mushy.

Add the cooked dal to the pot and mix well to coat the lentils with the spice mixture.

Pour enough water to cover the dal (about 1-2 cups). If using a pressure cooker, close the lid and cook on medium-high heat for about 4-5 whistles. If using a regular pot, cover with a lid and simmer until the dal is cooked and tender (approximately 40-50 minutes), stirring occasionally and adding more water if necessary.

Once the dal is cooked, sprinkle garam masala powder (if you have not already added) and mix well. Simmer for another 5 minutes to allow the flavors to meld together.

Garnish with fresh coriander leaves.

You can also squeeze some lemon juice over the dal for an extra tangy flavor.

Pro Tips

Age is a factor! Aging lentils and lentils of lower quality take longer to cook. 

Pressure cooking is a great way to reduce overall cooking time. 

You can pressure cook extra brown lentils and freeze to use in the recipe for later - this saves on time and electricity as you are not having to cook the lentils each time.

Serving Suggestions

Sabut Masoor Dal goes great with boiled basmati rice or jeera rice. 

I also like it with a dry curry such as Zucchini Curry or Aloo Methi and chapati. A stir fry such as Carrot Sambharo adds extra vegetables to make a complete Indian meal. 

Storage

You can store leftovers in the fridge in an airtight container for up to 4 days.

Masoor Dal can be frozen as well in a freezer safe container for up to 3 months. Defrost in the microwave or in the fridge overnight. Reheat on the stove top, you may need a splash of water.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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