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Whole Masoor Dal Recipe - Brown Lentils

Whole Masoor Dal

Meenu Gupta
Comforting whole masoor dal or brown lentils for any day meal, simply satisfying and filling.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Soaking 20 minutes
Total Time 50 minutes
Course Lunch & Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 382 kcal


  • Pressure Cooker


  • 1.5 Cup Brown Lentils
  • 1 Onion Medium size, finely chopped
  • 4 Garlic Cloves Finely chopped
  • 1 Tbsp Ginger Grated
  • 2 Tomatoes Medium size, chopped
  • 2 Green chillies Chopped
  • 1/3 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1 Tsp Salt
  • 1 Tsp Coriander Powder
  • 1/3 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala Powder
  • 3 Tbsp Ghee / Clarified Butter


  • Wash and soak lentils for 20-25 minutes. After that, transfer them into the pressure cooker and add 1/2 teaspoon salt and 2 cups of water to it. Cover the cooker with lid and let it cook on medium high heat till you get 3-4 whistles from pressure cooker.
  • Switch off the heat and let the pressure release itself. Meanwhile let’s prepare our tadka for the lentils.
  • Heat clarified butter/ghee in a pan over medium heat and add asafoetida and cumin seeds to it. Once they crackle, add chopped onions to it
  • Sauté till onions become little golden, add chopped garlic and grated ginger and sauté till the raw smell fades away. Add all the spices and rest half teaspoon salt to it and sauté again.
  • Add chopped tomatoes and cook till the mixture starts leaving oil. Add 1/3 cup water to it now and let it boil. Once it starts boiling, switch off the heat.
  • Open the pressure cooker after the pressure is released and transfer the tadka to the Dal and mix well. You can transfer the dal to tadka too if you using a big pan to make tadka.
  • Transfer it to a serving bowl and serve hot. Enjoy it with rice or bread of your choice.
    Whole Masoor Dal recipe - YourFoodFantasy.com


  • These lentils tastes best when desi ghee is used for making tadka, however to make it vegan, you can use olive oil too.
  • Pressure cooking time can vary depending upon the pressure cooker. Lentils should be nicely boiled and soft when the lid is removed from the cooker.
  • To prepare temper for dal, take a small cup sized pan, and put on medium heat, add butter or ghee, add cumin seeds, red chilli powder, and dried red chillies. Sometimes I add mustard seeds too, however it all depends on personal taste too. A good tempered dal tastes awesome.


Nutrition Facts
Whole Masoor Dal
Amount Per Serving
Calories 382 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 102mg4%
Potassium 914mg26%
Carbohydrates 52g17%
Fiber 24g100%
Sugar 5g6%
Protein 20g40%
Vitamin A 555IU11%
Vitamin C 18mg22%
Calcium 68mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword brown lentils, Masoor dal recipe, sabut masoor dal, whole masoor dal, whole masoor dal recipe