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Whole Masoor Dal

19 Aug

Erra Kandulu Pappu.

Whole masoor is washed and pressure cooked till it turns soft but not mushy. Chopped tomatoes are cooked in tempered oil till soft and the masoor is slowly cooked along with the tomatoes. Sabut masoor dal can be served with steamed rice or with roti.
Makes: around 3 Servings of Whole Masoor Dal.


Whole Masoor 1 Cup
Tomatoes 2 Medium
Garlic 5 Cloves
Green Chiles 4
Red Chile Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash whole masoor dal under fresh water to remove any traces of dirt.
Wash and finely chop the tomatoes.
Remove stems, wash and slice the green chiles.
Peel and thickly slice the garlic cloves.

Place washed whole masoor dal in a vessel and pour 2 cups of water.
Pressure cook the dal for 3 whistles or until dal turns soft but not mushy.
Alternatively, boil in around 3 cups of water till the masoor is soft but whole (around 50 minutes).

Heat oil in a deep pot, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add green chiles and tomatoes.
Fry till tomatoes turn soft and kind of mushy.
Then stir in cooked whole masoor dal, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 – 10 minutes for all flavors to combine.
Serve whole masoor dal with steamed rice and a crispy papad.
Notes: Make sure to cook the dal right.

Suggestions: If the masoor dal is not cooked properly, add a cup or so of water and boil till soft. You can also mashup the dal a little for much thicker consistency when served with roti. Adjust the consistency of the dal with water.
Variations: Also garnish with chopped cilantro if desired. Soaking the whole lentils reduces the cooking time a bit.
Other Names: Whole Masoor Dal, Sabut Masoor Dal, Whole Lentils Dal.