This Whole Masoor Dal recipe is perfect for a mid-week meal alongside boiled rice and roti. Sabut Masoor Dal or Whole Brown Lentils make a perfect Indian curry that is so quick and easy to prepare.
This everyday dal is naturally vegan and gluten-free. Instant Pot and Stove Top pressure cooker recipe included.
- What is Masoor Dal?
- Brown Lentils Curry Ingredients
- How to cook whole lentils Instant Pot and Pressure Cooker Stovetop
- How to make Brown Lentil Dal
- Pro Tips
- Serving Suggestions
- Storage
This Indian brown lentils curry is a healthy dish that is prepared with whole masoor lentils, onions, tomatoes and basic Indian spices. It is an everyday easy dal to enjoy alongside plain boiled rice and roti (Indian bread).
What is Masoor Dal?
Whole masoor, also known as brown lentils, sabut masoor dal or akha masoor dal , refers to the unsplit version of red masoor dal. Unlike split masoor dal, whole masoor retains its outer skin or husk. It is a small, lens-shaped legume with a golden brown colour.
In some cases, whole brown lentils are also called whole red lentils because the split version is red.
Whole masoor has a slightly different texture and cooking time compared to split masoor daal. It takes a bit longer to cook and has a firmer texture after cooking. The skin adds a slightly nutty flavour to the lentils.
Whole masoor requires soaking for a few hours before cooking to reduce the cooking time. Once soaked, it can be boiled or pressure-cooked until tender.
Sabut Masoor Dal recipe (Sabut Masoor ki Dal or Kali Masoor ki Dal) is a brown lentil curry .
Dal recipes are a staple in Indian households and many variety of lentils can be transformed into flavourful meals. Indian dal varies in different parts of the country. Some of my favorite dals are:
Dal Makhani
Dishoom Black Dal – a creamy version similar to Dal Makhani
Gujarati Chana Dal
Yellow Dal
Toor Dal
Dal Fry
Easy Red Lentils Dal
Mixed Lentil Dal
Brown Lentils Curry Ingredients
Whole masoor dal – you can find brown lentils in South Asian grocery stores, online and occasionally in supermarkets.
Whole cumin seeds – aka jeera
Onion, garlic, ginger, green chilies – I have crushed all four together in a food processor. You may also use chopped onion with ginger, green chilli and garlic paste
Indian spice powders – red chili powder, turmeric powder, cumin coriander powder and garam masala
As an alternative, you can use curry powder
Tomato paste or passata. You can also use fresh chopped tomatoes or tinned tomatoes.
Salt
Oil – I have used olive oil, you can use any flavourless oil
Lemon juice (alternatively use lime juice) and coriander leaves as a garnish
Optional:
Kasuri methi – adds restaurant style flavours to Indian cooking.
I have not added whole spices to my brown dal but some add a bay leaf, black cardamom, black pepper
How to cook whole lentils
If you can, soak the masoor dal for 2 hours in hot water.
Rinse the soaked whole masoor dal under running water 2-3 times and drain well.
Cook the brown lentils on the stovetop, pressure cooker or Instant Pot. Using a pressure cooker speeds up the cooking process and more nutrients are retained.
Instant Pot and Pressure Cooker
Place soaked brown lentils in the inner pot of the instant pot.
Add water.
You need 2 cups of water per 1 cup of lentils.
Cook on high pressure for 10 minutes and allow natural pressure release.
For a stove top pressure cooker, cook for 6-7 whistles.
Stovetop
In a pan, cook the lentil grains on medium heat until tender and creamy. It can take up to 40 minutes.
How to make Brown Lentil Dal
Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Sauté chopped onions until they turn golden brown.
Add the minced garlic, grated ginger, and green chillies. Sauté for 2-3 minutes until the raw smell disappears.
(note in images below, I have added crushed onion, garlic, ginger, chillies in one)
Add the turmeric powder, red chilli powder, coriander cumin powder, garam masala (you may add later) and salt. Give a good stir to combine the spices with the onion-tomato mixture.
Then add the chopped tomatoes / tomato paste to the pot and cook until they become soft and mushy.
Add the cooked dal to the pot and mix well to coat the lentils with the spice mixture.
Pour enough water to cover the dal (about 1-2 cups). If using a pressure cooker, close the lid and cook on medium-high heat for about 4-5 whistles. If using a regular pot, cover with a lid and simmer until the dal is cooked and tender (approximately 40-50 minutes), stirring occasionally and adding more water if necessary.
Once the dal is cooked, sprinkle garam masala powder (if you have not already added) and mix well. Simmer for another 5 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves.
You can also squeeze some lemon juice over the dal for an extra tangy flavor.
Pro Tips
Age is a factor! Aging lentils and lentils of lower quality take longer to cook.
Pressure cooking is a great way to reduce overall cooking time.
You can pressure cook extra brown lentils and freeze to use in the recipe for later – this saves on time and electricity as you are not having to cook the lentils each time.
Serving Suggestions
Sabut Masoor Dal goes great with boiled basmati rice or jeera rice .
I also like it with a dry curry such as Zucchini Curry or Aloo Methi and chapati . A stir fry such as Carrot Sambharo adds extra vegetables to make a complete Indian meal.
You can use brown lentils curry as the vegan replacement for Sloppy Joes!
Storage
You can store leftovers in the fridge in an airtight container for up to 4 days.
Masoor Dal can be frozen as well in a freezer safe container for up to 3 months. Defrost in the microwave or in the fridge overnight. Reheat on the stove top, you may need a splash of water.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Whole Masoor Dal – Sabut Masoor Dal – Brown Lentils Curry
Equipment
- 1 Instant pot or regular pressure cooker
- 1 pan or kadai
- 1 Food processor
Ingredients
- 1 cup brown lentils sabut masoor or whole masoor
- 2 ½ cup water
- ½ cup onion chopped
- 4 cloves garlic
- 1 inch ginger root/fresh
- 2 medium green chili
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 teaspoon red chili powder
- 1 tesapoon turmeric powder
- 2 teaspoon ground coriander
- ¼ teaspoon garam masala optional
- ¼ cup tomato paste or chopped or crushed tomatoes from the jar/can
- 1 teaspoon salt
- 2 tablespoon lemon juice or lime juice or amchoor powder (dry mango powder)
- 2 tablespoon cilantro coriander chopped
Instructions
- First clean and rinse 1 cup brown lentils under running water. Soak in hot water for at least 40-50 minutes if you have time on your hand.
- Otherwise cook straightaway using instant pot, regular pressure cooker or on stove top. I have cooked my lentils in the instant pot.
- Add soaked whole masoor in the liner of the instant pot with 2 1/2 cup water Close the lid.
- Select HIGH pressure cooker and choose 5 minutes. If brown lentils are not soaked, the cooking time will be 20 minutes.
- 10 minutes NPR, then release the steam manujally.
- Add 1/2 cup onion , 4 cloves garlic , 1 inch ginger and 2 medium green chili in a blender jar and blend until you get coarse paste.
- In a pan heat 3 tablespoon oil . Add 1 teaspoon cumin seeds and allow to splutter.
- Add ginger-garlic-onion and chilli paste in to the hot oil. Sauté the mixture for 6-8 minutes or until raw smell goes away and oil start separating from the mixture.
- Then add 2 teaspoon red chili powder , 1 tesapoon turmeric powder , 2 teaspoon ground coriander and 1/4 teaspoon garam masala . Saute for around 30-40 seconds.
- Tip in 1/4 cup tomato paste and cook until the tomatoes turn mushy and leave its raw smell. It takes around 2-3 minutes.
- Finally, add cooked brown lentils and 1 teaspoon salt , mix everything. If dal is too thick add some water at this stage.
- Season the dal with the salt.
- Let the dal simmer for 6-7 minutes and then switch off the heat.
- Add 2 tablespoon lemon juice and 2 tablespoon cilantro /coriander leaves. Mix well. Serve hot with rice or roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Whole Masoor Dal - Sabut Masoor Dal - Brown Lentils Curry
Equipment
- 1 Instant pot or regular pressure cooker
- 1 pan or kadai
- 1 Food processor
Ingredients
- 1 cup brown lentils sabut masoor or whole masoor
- 2 ½ cup water
- ½ cup onion chopped
- 4 cloves garlic
- 1 inch ginger root/fresh
- 2 medium green chili
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 2 teaspoon red chili powder
- 1 tesapoon turmeric powder
- 2 teaspoon ground coriander
- ¼ teaspoon garam masala optional
- ¼ cup tomato paste or chopped or crushed tomatoes from the jar/can
- 1 teaspoon salt
- 2 tablespoon lemon juice or lime juice or amchoor powder (dry mango powder)
- 2 tablespoon cilantro coriander chopped
Instructions
- First clean and rinse 1 cup brown lentils under running water. Soak in hot water for at least 40-50 minutes if you have time on your hand.
- Otherwise cook straightaway using instant pot, regular pressure cooker or on stove top. I have cooked my lentils in the instant pot.
- Add soaked whole masoor in the liner of the instant pot with 2 1/2 cup water Close the lid.
- Select HIGH pressure cooker and choose 5 minutes. If brown lentils are not soaked, the cooking time will be 20 minutes.
- 10 minutes NPR, then release the steam manujally.
- Add 1/2 cup onion , 4 cloves garlic , 1 inch ginger and 2 medium green chili in a blender jar and blend until you get coarse paste.
- In a pan heat 3 tablespoon oil . Add 1 teaspoon cumin seeds and allow to splutter.
- Add ginger-garlic-onion and chilli paste in to the hot oil. Sauté the mixture for 6-8 minutes or until raw smell goes away and oil start separating from the mixture.
- Then add 2 teaspoon red chili powder , 1 tesapoon turmeric powder , 2 teaspoon ground coriander and 1/4 teaspoon garam masala . Saute for around 30-40 seconds.
- Tip in 1/4 cup tomato paste and cook until the tomatoes turn mushy and leave its raw smell. It takes around 2-3 minutes.
- Finally, add cooked brown lentils and 1 teaspoon salt , mix everything. If dal is too thick add some water at this stage.
- Season the dal with the salt.
- Let the dal simmer for 6-7 minutes and then switch off the heat.
- Add 2 tablespoon lemon juice and 2 tablespoon cilantro /coriander leaves. Mix well. Serve hot with rice or roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare super easy Watermelon Mocktail that is perfect for a hot summers day! This non-alcoholic drink with watermelon, mint and lime is sweet, fizzy and so refreshing! Make it with just 4 ingredients in less than 10 minutes.
- Why you will love this recipe
- Ingredients for Watermelon Mocktail
- Equipment required
- How to make Watermelon Mocktail
- Serving Suggestions
- Storage
- Other Non Alcoholic Drink Recipes
In this Watermelon Mocktail recipe, a base is made with freshly crushed watermelon that is muddled with mint and lime. This syrup base is then topped with sparkling water.
It is a fantastic non alcoholic or “virgin” cocktail recipe that will be loved by adults and kids alike.
You could also call this recipe watermelon mint mocktail or watermelon mojito mocktail
It is so easy to prepare too but you can make things even simpler by using lemonade instead of sparkling water. You basically end up making a delicious Watermelon Lemonade within minutes!
Use leftover watermelon to make Watermelon Mint Mojito Salad or Watermelon Carpaccio Salad
Why you will love this recipe
To me, watermelon signifies all-inclusive holidays – laying on the beach under a hot sun! Without fail, I eat a few bowls of cooling watermelon throughout the day. This mocktail has similar vibes – it’s a reminder of lazy hot days but tastes exciting!
It is a:
Non-alcoholic summertime drink
Perfect for kids and adults alike
The right amount of sweet and tart
Easy to prepare for later
Ingredients for Watermelon Mocktail
Watermelon – I have used fresh watermelon.
Soda – I use basic sparkling water or club soda. For ease, use lemonade and then leave out the lime in the recipe. For example, you can use sprite which has a cool lemon lime flavour
Mint – use fresh mint for this watermelon mojito mocktail.
Lime – The lime adds a delicious zing and tartness which balances so well with sweet watermelon.
I like to use fresh lime juice but you can also use bottled. Alternatively, use lemons for lemon juice.
Stir in a little sugar to taste if your watermelon is not sweet enough. Other options include agave nectar aka agave syrup or honey.
Tip – to squeeze out extra juice, warm your lime in the microwave for 10-15 seconds. It will become softer and easier to squeeze!
Optional
Instead of mint, directly replace with basil to make Watermelon Basil Mocktail
Make it without soda by using chilled water.
Instead of soda or sparkling water, use ginger-beer to make Watermelon Ginger Beer Mocktail
To make Spicy Watermelon Mocktail , add some fresh jalapenos when muddling the mint.
Instead of fresh watermelon, blend frozen to make a Frozen Watermelon Mocktail
To make a Watermelon Margherita Mocktail , or a virgin watermelon margherita, your best bet is to use a non-alcoholic tequila prepared with agave. There are many options available in store and online
To make the drink alcoholic, add white rum or vodka and mix with a cocktail shaker
Equipment required
Blender – you need a blender to crush the watermelon
Sieve/strainer – optionally use a sieve for smoother watermelon juice
Rolling pin – or wooden spoon to muddle the mint leaves
Knife – to roughly chop the watermelon
How to make Watermelon Mocktail
Firstly prepare the watermelon.
Place the chopped watermelon cubes into a blender and blend on high speed.
You may want to strain this watermelon juice through a sieve or strainer for an extra smooth drink. I did not.
Have a taste of the juice – if it is not sweet, you can add some extra sugar to it.
You can now set this aside in the fridge until serving or serve straightaway.
Muddle a handful of washed mint leaves and lime slices in a jug/pitcher, glass or a large bowl. You can use a rolling pin or the handle of a wooden spoon to muddle.
You may want to add ice in the glass. Pour the prepared watermelon mixture over until the glass is approximately 1/3 to 1/2 full.
Pour over the chilled soda / sparkling water, garnish it with extra fresh mint leaves, lime and serve immediately.
Serving Suggestions
You can serve Watermelon mocktail as a non-alcoholic drink during get-togethers such as parties, baby showers, game days and more!
I even love this mocktail during picnics – the watermelon flavor is so cooling and refreshing!
You may want to top the drink with other fruit such as sliced strawberries, more watermelon or berries.
For me, summertime is about salads. I love cold refreshing drinks with my Tuscan White Bean Panzanella and our readers favourite Instant Pot Mediterranean Orzo Salad .
Storage
Store leftovers in the refrigerator for a day. You may want to top up with a bit more soda to create fizz.
Other Non Alcoholic Drink Recipes
Mango Mocktail
Cranberry Mocktail
Non Alcoholic Mimosa
Rose Mocktail
Virgin Cardamom Mojito
Non-alcoholic Green Apple Martini
Virgin Mixed Berry Caipirinha
Egg-free Eggnog
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Watermelon Mocktail
Equipment
- 1 Blender
Ingredients
- 1 cup watermelon cut, peeled and chopped
- 4 tablespoon sugar optional
- 2 big lime cut into slices
- ¼ cup mint fresh
- 4 cup sparkling water or soda
To decorate the glass rim (optional)
- 2 tablespoon sugar
- ¼ teaspoon salt
- 1 tablespoon lime zest
Instructions
Decorate the glass rim
- In a small plate mix 2 tablespoon sugar , 1/4 teaspoon salt and 1 tablespoon lime zest .
- Rub lime slice on the rim of the 4 glasses.
- Dip glass rim in to the sugar and lime, leave it aside.
Watermelon Mocktail recipe
- Place 1 cup watermelon in a blender jug.
- Blend until you have smooth watermelon juice.
- In each glass add 2 big lime slices. (leave few for garnishing)
- Then add torned 1/4 cup mint leaves (leave few to garnish)
- Add sugar (if using)
- Muddle everything using a rolling pin.
- Add ice if using.
- Then pour over watermelon juice.
- Top it up with 4 cup sparkling water , mix well
- Garnish the drink with remaining mint and lime slices.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
