Sabut Masoor/ Sabut Urad

(Brown Lentil/ Black Gram Whole Curry)

30 min

Prep (min)

5-6

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

155 Kcal

Energy (kcal)

7.9 g

Protein

18.2 g

Carbohydrate

5.1 g

Total Fats

Amount per diet plan: 1 Katori at one time

Ingredients

2/3 cup Lentil whole (masoor) or

2/3 cup Black gram whole (urad dal)

2 large Tomatoes, finely chopped

1 large Onion, finely chopped

2 cm piece Ginger, crushed

3 small Garlic cloves, crushed

2 whole Green chillies, sliced (optional)

4 tsp Mustard oil

6 cups Water

2 sprigs Coriander leaves, finely chopped for garnish

1 tsp Cumin seeds

1/8 tsp Asafoetida (hing)

1/2 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Wash and soak the whole masoor for 2-3 hours/whole urad dal overnight.

Peel the onion, ginger and garlic. Wash them along with tomato, and green chillies.

Chop the onion, tomato, green chillies and crush ginger and garlic.

In a pressure cooker, add dal along with salt, turmeric powder, crushed ginger, and garlic.

Cook the whole masoor dal for 20 minutes (2 whistles on low-medium flame) or whole urad dal for 25-30 minutes (3-4 whistles on low flame).

Heat oil in a small pan/karahi. Add asafoetida (hing), cumin seeds and let them splutter.

Add chopped onion and green chillies. Saute until it is golden brown.

Add chopped tomatoes, cook for a few minutes until soft.

Remove the pan from the flame and pour this baghar (tempering) over the hot dal and stir to mix well.

Garnish with fresh coriander leaves and serve.