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Sabut masoor ki daal. How to make Sabut Masoor , Whole Masoor ki Dal. Brown Lentil Soup with Indian spices. Easy weeknight dal. Pressure cook or cook in saucepan.
Mom’s Dals always taste a bit different that mine. Even if we both make the exact same measurement recipe. This summer when Mom was visiting, I watched her like a hawk to figure out what gives. Mom always cooks with leisure and love. Everything will be cooked just the right amount that she likes, no hurry, no burning, simmered instead of high heat cooking and kept simple with just a few spices. So today I have a Lentil Dal (Sabut Masoor) recipe we both make almost the same way. This is Mom’s version that is cooked with leisure, each step gets as much attention and love and the lentils are cooked till they are soft and easily dissolve. Some of the lentils dissolve into the soup to make a thick creamy dal. Try this with brown lentils, Indian brown (whole red, Sabut Masoor) or other lentils. For Indian Dals, mushy lentils are the preferred dal consistency. Cook a few minutes less to preferred cooked lentil texture.
Serve as is like a soup or with flatbread or rice. Pictured with Gobi Aloo Mutter – Spiced Cauliflower Potatoes peas. Lentil Dals are comfort food for me. Warming, earthy, flavorful and filling. This is a simple flavorful Dal. Change up the spices for variation. Add some veggies in while cooking. Let me know if you try this easy Dal.
More Dals and Soups from the blog. And there 25+ options in my book.
- Restaurant Style Dal Fry
- Easy Chana Dal Recipe. Split Chickpea Soup
- Kashmiri Dal – Split Pea & Yellow Lentil Soup
- Dal Tadka Mix in a Jar. Pink Lentil soup in a Jar.
- Oil free Lentil Soup. Spicy Garlic Dal
Sabut Masoor Ki Daal - Lentil Soup
Ingredients
- 3/4 cup lentils, wash and soak for atleast half an hour
- 1 tsp oil
- 3/4 tsp Cumin seeds
- 1 tsp Black mustard seeds
- a generous pinch of asafetida, omit to make gluten-free
- 4 cloves of garlic finely chopped
- 1 inch ginger finely chopped
- 1 to 2 hot green chilies, finely chopped
- 3/4 cup onion finely chopped, about 1/2 of a large onion
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/4 to 1/2 tsp cayenne, or add later to preference
- 1 large tomato, chopped small
- 3/4 to 1 tsp salt or to preference
- 2.5 cups water
- cilantro for garnish
Instructions
- In a pressure cooker or a saucepan, add oil and heat over medium heat. When the oil is hot, add the mustard seeds and cumin seeds. Let the mustard seeds begin to pop. Depending on the pan and stove it can take 1 to 2 minutes.
- Add the asafetida and mix in. Add garlic, ginger, chili and onions and mix. Cook for a minute. Add a pinch of salt and mix in, reduce heat to low-medium and continue to cook until the onions and garlic are golden brown. Stir occasionally. Lower the heat if the onions start to brown too quickly. All of the onion and garlic should get golden, and the onion pieces will reduce in size. a patient 8 to 9 minutes.
- Add in the ground spices and mix in. Cook for 15 seconds. Add the tomatoes and a splash of water. Cover, increase heat to medium and cook until the tomatoes are saucy. 6 to 7 minutes. Stir once and mash the larger pieces.
- Drain the lentils that have been soaking, and add to the pan. Add water and salt and mix in.
- Pressure Cook/Instant pot: Close the lid and cook for 12 to 13 minutes at high pressure. ( 2 whistles over high heat, them simmer for 10 minutes over low heat). This will make mushy lentils.
- Saucepan: Cover and cook over medium heat for 20 minutes. Reduce heat to medium-low and simmer for 15 minutes.
- Garnish with cilantro and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I know what you mean, cause that is kind of what I do 😉 , but I will better myself hah 😀
you are not alone. i do that often too 🙂 thats why watching mom cook is such an amazing experience.
I made this tonight and tried to cook with love and leisure 😀 ( and patience ). I made the avocado naan from your cookbook to eat with it. Both turned out great and my husband and I enjoyed it very much. Guess I am getting back on track 🙂 finally!
yay!! you just have to let it cook without standing over the pan telling the onions to cook faster 🙂 Let the veggies and lentils take their time and let them tell you when they are done.
Made it today, and it was delicious!
Awesome!!
Hi Richa,
Just made the Brown Chickpea Curry from your book. I will be eating it for lunch next week, and sharing, since I made 1/2 more than the recipe called for. My co-workers and boss love getting free lunches from me, and I have made a curry lover out of them! Last week, a science show that airs here in Canada, focused on gut microbes, gut health, and food choices that promote a healthy weight. Fibre came up as being the overlooked factor when considering the average North American’s diet. Well, your Brown Chickpea curry is loaded with fibre. A study happening here in Ontario, is proving that mice who eat chickpea pellets as part of their diet, do not gain weight like the non-legume fed mice. https://www.cbc.ca/natureofthings/ (You can watch the show online.)
One last thing: I put some Opa! Greek Yogurt ranch salad dressing on the Split Pea Soup With Potatoes, made last weekend. The dressing really kicked it up a notch! Very yummy! Your cookbook rocks! Cheers! Brendan
Hi Brendan, I am sure you have done this without thinking about it, but you have come onto a vegan recipe, on a vegan blog talking about animal testing (something all vegans are against) and are promoting eating this with yogurt. I’m only commenting because you probably aren’t aware that this is offensive.
It’s nice your mom cooks in a relaxing manner =). There’s always something special about mom’s dishes! This looks delicious!
This looks so yummy, Richa, just like all of your recipes. Perfect weather today to make this dish- thank you!
thanks!
I would love to make this tonight but only have yellow mustard seeds. Can I use yellow instead of black mustard seeds in this? Would the amount be the same?
yes you can use yellow mustard seeds. use the same amount
Hi Richa, by pure luck I found your website, went out the next day and bought your cookbook and can’t tell you how excited I am to try your recipes. I have been a vegetarian for 23 years and a vegan close to a year. Indian food has always been my favourite! I love your book and can’t wait to try all the recipes. I am excited everyday to look at your website! So thrilled I found you!
Yay! i am so glad you found me too! <3 <3 . Thank you for getting my book!
Richa, the look of this, and your words, make this recipe seem so appealing. I could eat every day just like you do! Thanks for your hard work.
Thanks Sue. Its a simple lentil dal but packs flavor and so much love! 🙂
I just cooked this and it tastes great but looks a lot less soupy than the picture here. Is that ok?
yes totally fine. The consistency depends on the lentils, your stove/pan, cooking time etc. Also the soup continues to thicken as it cools and sits, like split pea soups. It becomes quite thick when refrigerated. Add water to preference and reheat to about a boil.
So perfect for chilly days! I love how rich and comforting it looks!
it is perfect for the winter. and creamy with just lentils, so added milk/cream needed!