Masar whole



for cooking sabut masoor dal

- 1 cup whole masoor dal ((sabut masoor dal)
- 2.5 to 3 cups water (for pressure cooking the dal)

Other ingredients for sabut masoor dal

- 1 teaspoon cumin seeds ((jeera)
- 1 teaspoon ginger-garlic paste (or crushed ginger-garlic (adrak-lahsun paste)
- 1 medium onion, (chopped)
- 2 medium tomatoes, (chopped)
- 1 green chili, (chopped (hari mirch)
- 1 teaspoon turmeric powder ((haldi)
- 1/2 teaspoon red chili powder ((lal mirch powder)
- 1/2 teaspoon punjabi garam masala powder or regular garam masala powder
- 1 teaspoon crushed kasuri methi ((dry fenugreek leaves)
- 2 to 3 tablespoon cream ((optional)
- 2 tablespoon oil (or ghee)
- a few chopped coriander leaves (or some crushed kasuri methi or cream for garnishing) - salt as required
- 1 cup hot water (or as required

  1. pick and rinse 1 cup whole masoor dal for a couple of times in water.if you have time then you can soak the lentils for about 30 to 40 minutes after washing.
  2. in a pressure cooker take 1 cup sabut masoor dal and add 2.5 to 3 cups water. pressure cook for 10 to 12 minutes or 3 to 4 whistles or cook till they are softened. timing will vary depending upon the quality and age of dal.

They have an earthy flavour, hold their shape well during cooking and are great in stews.