Whole Red Masoor Daal

A bag of whole red lentils have been lying idle in my kitchen cabinet for a few months now. I just didn’t know how to cook them – due to the hard nature of these lentils they never seemed to cook easily even in the pressure cooker. I finally had a brain wave and found a way to cook these yummy lentils. I made a wholesome daal that would go well with rotis or rice. This is not the best picture I could get, but it looks and tastes much better 🙂

Whole Red Masoor Daal


  • 1/2 cup of whole masoor daal
  • 1 small onion
  • 1 medium size tomato
  • 1 tbsp tomato paste (optional). I used the paste for the beautiful color that it gives
  • 2 inches ginger
  • 2 green chillies split
  • 1 clove garlic (optional)
  • 1 tsp cumin seeds
  • 1 tsp chilli powder (use more if you like)
  • 1/2 tsp turmeric powder
  • 1.5 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil
  • Coriander / Cilantro for garnish


  1. Soak the daal in water for about 2 hours and pressure cook the daal for about 5 whistles .
  2. Chop the onion roughly along with the ginger and garlic
  3. Heat 1 tsp oil in a pan and when the oil is hot enough add the onions
  4. When the onions start tuning golden add the ginger and garlic and saute for a few minutes.
  5. Chop the tomato into rough pieces
  6. When the onions cool down, grind the onion mixture along with the tomatoes into a smooth paste
  7. Heat the remaining oil in a kadai and when the oil is hot enough add the cumin seeds
  8. When the cumin seeds start spluttering, add the onion/tomato mixture and saute till the oil starts leaving the sides of the pan
  9. Add the turmeric and chilli powder and mix well.
  10. At this stage, add the tomato paste and mix well
  11. Add the cooked daals and salt and mix well.
  12. If the mixture is too thick add some water  to get a daal like consistency.
  13. Add the chopped coriander and cook for a few minutes.
  14. Serve  over rice or with rotis.

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