Black whole masoor dal / Malka masoor daal recipe is a healthy Indian lentil curry made from whole masoor dal that is cooked in an onion-tomato based gravy masala. It is a gluten-free, vegan and diabetic-friendly recipe served best with rice, chapatti, paratha or naan.
What is a dal?
Dals are mainly cooked Indian pulses that are a kind of thick soup. They are an essential part of the Indian main course meals. Dals are mainly prepared on daily basis in many parts of the country and served with Indian bread like roti, naan, paratha etc. as well as with plain or jeera rice.
Lentils or Dals are rich in protein and they are the main source of protein in vegetarian diets. There are several types of dals like moong dal, masoor dal, red masoor dal, arhar dal, green dal, etc. We can make them in rotation so we do not get bored with the taste of just one dal. also we can mix dals and get a different taste.
About whole masoor dal
Sabut masoor dal is an Indian lentil that is light brown in colour from the outside, and orange in colour from inside. whole brown lentils have such a distinct earthy taste. Sabut masoor dal curry is usually slightly thick in consistency when compared to other dals. It gets more even thicker once it cools down.
This sabut masoor dal is very simple to make and no need for a lot of masala or spices to add. It will make just perfect with a simple tadka of onion, tomato and adding some spices like salt, turmeric powder, and ginger garlic paste. To make a little more spicer can add red chilli powder and a small quantity of garam masala to enhance the flavour.
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Methods of making dals
We can make dals by first, pressure cooking them and then add tadka of cumin seeds, onion, tomato, salt and turmeric. Or to make it as an one-pot dish where we directly add tadka to the dal and then pressure cook it. In both ways the taste is delicious.
Here in this recipe, I made this masoor dal in a slightly different way. I combine the traditional method of open pan cooking and the modern pressure cooking method together. First, I boiled dal with plain water in the pressure cooker without a lid. Remove the white foams collected on the top and then pressure cook it. This way of cooking dal not only enhances the flavour of the dals but also make them more palatable.
You can also make it more aromatic and rich by making tadka in ghee. Add some crushed kasoori methi for making it more flavourful.
Health benefits of masoor dal
- Whole masoor dal or brown lentil has lots of health benefits. It is light brown in colour from the outside and orange from the inside.
- It is an essential part of Indian cuisine as it is a rich source of fibre and protein. The whole masoor is very easy to prepare and rich in iron and protein so, it is a perfect go-to option for vegetarians.
- It is a good source of calcium and phosphorus that helps in maintaining strong teeth and bones.
- The high fibre content of masoor dal gives a feeling of fullness for a longer time hence helps in weight loss.
- Also, rich in folate and Vitamin B9 that helps in building new red blood cells and also prevents neural tube defects in babies during pregnancy.
- It has a low glycemic index which helps in maintaining blood sugar levels and prevent diabetes.
Step by step preparation of Black whole masoor dal / Malka masoor daal recipe
- First, wash the lentil a few times with water. Then soak it in enough water for about 1-2 hours.
2. After soaking, wash the dal once again. Transfer it to a pressure cooker and add 4 cups of water. Put the pressure cooker on high flame and wait till it starts boiling.
3. Once the dal start boiling, you will see a white coloured foam start appearing on the top.
4. Remove the form as much as you can with the help of a ladle.Then add ½ tsp salt and ¼ tsp turmeric powder in it. Close the lid and pressure cook up to 3-4 whistles.
5. Meanwhile, take a frying pan, add 2 tbsp oil to it. Add cumin seeds, wait till they start crackling. Add chopped onion and green chillies and sauté them for 2 to 3 minutes.
6. After that, add garlic ginger paste and sauté them till its raw smell is gone.
7. Now add tomato puree, coriander powder, turmeric powder, salt, and garam masala. Mix it well and cover the pan. Cook it for 3-4 minutes till the gravy start leaving oil.
8. Once the pressure is released from the cooker, open the lid. Dal will become soft and well cooked.
9. Add the boiled dal to the gravy and mix well. Cook for 2-3 minutes on a low flame and then switch off the flame. Let it cover and leave for few minutes so that it absorbs the flavour nicely.
10. Enjoy sabut masoor dal with rice, chapatti, naan, or paratha and curd, lassi or raita on the side.
Serving Suggestions
Serve this whole masoor dal with roti, paratha, rice, naan. Basically, dal is served with rice or chapatti with a dry veg curry on the side like bharwa karela, masala bhindi, tinda masala etc.
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Tips and tricks
- Soak dal for at least 30 minutes to 1 hour that will help in fast cooking.
- The combination of both traditional and modern methods makes the dal more flavourful and palatable.
- To make it more aromatic and rich make tadka in desi ghee and add 1 tbsp of malai or cream in the end.
- This dal tastes perfect even if you skip onion and garlic.
Recipe card
Black whole masoor dal / Malka masoor daal recipe
Ingredients
- 120 gm Malka massor dal around ¾ cup
- 4 cup water measure with the same bowl used in measuring dal
For tadka
- 2 tbsp oil
- ½ tsp cumin seeds jeera
- 1 small sized onion finely chopped
- 2 big tomatoes pureed
- 1 green chilli finely chopped
- 1 tsp ginger garlic paste
- 1 tsp coriander powder dhania powder
- ½ tsp turemeric powder haldi
- ½ tsp salt or as per your taste
- ¼ tsp garam masala
Instructions
- First, wash the lentil a few times with water. Then soak it in enough water for about 1-2 hours.
- After soaking, wash the dal once again. Transfer it to a pressure cooker and add 4 cups of water. Put the pressure cooker on high flame and wait till it starts boiling.
- Once the dal start boiling, you will see a white coloured foam start appearing on the top.
- Remove the form as much as you can with the help of a ladle.Then add ½ tsp salt and ¼ tsp turmeric powder in it. Close the lid and pressure cook up to 3-4 whistles.
- Meanwhile, take a frying pan, add 2 tbsp oil to it. Add cumin seeds, wait till they start crackling. Add chopped onion and green chillies and sauté them for 2 to 3 minutes.
- After that, add garlic ginger paste and sauté them till its raw smell is gone.
- Now add tomato puree, coriander powder, turmeric powder, salt, and garam masala. Mix it well and cover the pan. Cook it for 3-4 minutes till the gravy start leaving oil.
- Once the pressure is released from the cooker, open the lid. Dal will become soft and well cooked.
- Add the boiled dal to the gravy and mix well. Cook for 2-3 minutes on a low flame and then switch off the flame. Let it cover and leave for few minutes so that it absorbs the flavour nicely.
- Enjoy sabut masoor dal with rice, chapatti, naan, or paratha and curd, lassi or raita on the side.
Video
Notes
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