Brown Lentil Dhal (Sabut Masoor di Dhal)
This wholesome, comforting dish is a staple in many Indian households, known as Sabut Masoor di Dhal. With its hearty brown lentils and a flavorful masala, this medium-spiced lentil curry makes for a perfect vegetarian meal, packed with nutrients and warmth.
Dietary Info:
- Vegetarian
Prep Time:
- 10 minutes
Cook Time:
- 20 minutes
Serves:
- 4 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown Lentils (Sabut Masoor) | 200g |
| Water | Approx. 1L |
| Salt | 1 tsp |
| Butter | 1-2 tbsp |
| Onion (finely chopped) | 1 large |
| Tomatoes (chopped) | 2 medium |
| Fresh Ginger (grated) | 1 tbsp |
| Green Chilli (chopped) | 1 (adjust to taste) |
| Ground Turmeric | 1/2 tsp |
| Garam Masala | 1/2 tsp |
| Fresh Coriander (chopped) | For garnish |
Instructions:
-
Prepare the Lentils:
Begin by rinsing the brown lentils thoroughly under cold water. Once rinsed, place them in a pressure cooker along with 700ml of cold water and 1 tsp of salt. Secure the lid of the pressure cooker as per the manufacturer’s instructions. -
Pressure Cook the Lentils:
Bring the pressure cooker to full pressure on high heat, allowing it to whistle three times. After the third whistle, reduce the heat and let the lentils simmer for an additional 10 minutes. Once done, remove the pressure cooker from the heat but do not open the lid. Let it cool down naturally to allow the steam to release. -
Prepare the Masala:
While the lentils are cooking, heat butter in a frying pan over medium heat. Add the chopped onions and fry them until lightly browned, stirring occasionally. Once browned, reduce the heat and add the chopped tomatoes, grated ginger, green chilli, and ground turmeric. -
Cook the Masala Paste:
Allow the mixture to simmer on low heat, stirring occasionally, until the tomatoes break down and meld into the onions, forming a thick masala paste. This process should take about 10 minutes. If the mixture becomes too dry, you can add a splash of water to prevent sticking. -
Check the Lentils:
Once the pressure in the cooker has released and it is safe to open, check the doneness of the lentils by squeezing a few between your fingers. If the lentils are still firm, check the water level inside the cooker and add a bit more water if necessary. Replace the lid and bring the cooker back to pressure, repeating the process of allowing 1-2 more whistles before letting it simmer. -
Combine the Masala and Lentils:
Once the lentils are cooked to softness, stir in the prepared masala paste. Cook the mixture together for a few minutes, allowing the flavors to meld. -
Season and Garnish:
Finally, sprinkle garam masala over the cooked dhal and stir it through. Garnish with freshly chopped coriander and serve hot.
Serving Suggestions:
This flavorful Brown Lentil Dhal can be served with a side of steamed basmati rice or warm naan bread for a complete, satisfying meal. It’s also great with a simple cucumber raita or a salad for a light, refreshing accompaniment.
Enjoy this comforting and nutritious dish, perfect for weeknight dinners or when you’re craving something warm and hearty!
