Dals / RasamIndian

Whole Masoor Dal | Sabut Masoor Dal


Whole masoor dal – 1 cup (washed and soaked for 30 mins.)
Water – 2 1/5 cups (for pressure cooking the dal)
Cumin seeds – 1 tsp.
Ginger garlic paste – 1 tsp.
Onion – 1 chopped
Tomato – 2 chopped
Green chilli – 2 chopped
Turmeric powder – ½ tsp.
Red chilli powder – 1 tsp.
Garam masala powder – 1 tsp.
Kasuri methi – 1 tsp.
Oil – 2 tbsp.
Coriander leaves for garnish
Salt to taste


  1. First pressure cook the dal and keep aside.
  2. In a kadai, heat up the oil and add the cumin seeds. When they splutter, add in the onion.
  3. Fry well till the onions get browned. Now add in the ginger garlic paste. Saute.
  4. Once the raw smell goes away, put in the tomatoes and green chilli and fry till the tomatoes turn mushy.
  5. Now add in the turmeric powder and chilli powder. Mix well.
  6. At this point add in the cooked dal to this mixture. Add salt and water to get the desired consistency. Simmer on a low flame for a couple of minutes. I added about 1 cup of water to the dal.
  7. To get a creamy sort of consistency, I first added a bit of the dal into the kadai and using the masher, I mashed up the dal together with the onion tomato mix. Then I added the rest of the cooked dal.
  8. Next add in the garam masala powder and kasuri methi. Stir well and let it come to a boil. Switch off the stove and garnish with coriander.
  9. You can also add some cream into it to give a rich flavour.
  10. It is best eaten with paratha or jeera rice.

Other than this tasty masala gravy to eat with roti, I also love to eat Rajma Masala or Double Beans Kurma as both dishes pair wonderfully with roti, are so filling and perfect for either lunch or dinner.


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