Tuesday, October 6, 2009

SABOOT MASOOR साबुत मसूर



Whole Masoor or SABOOT MASOOR is one of my favorit Lentil that I love to cook time and again. The taste and its subtle flavor comes out very well if it is cooked directly in pan after soaking for two hours. My maternal uncle in Raniganj was a master cook of all that is spicy and had gravy in it. Both Masoor dal and saboot masoor were his speciality. I have made some changes in mode of cooking to his recipe. I am sure you too would love to cook this wonderful dal.






Masoor whole (Egyptian Lentils) 200 gms.
Onion 1 no.(medium)
Garlic 2 to 3 cloves if large and more if small.
Ginger 1." piece ( Thumb thick)
Green Chillies (thin round slices) 2 to 3 nos.
Tomato 1 No. cut in small pieces (optional)
Lime Juice 1tbsp
Asafoetida for direct addition 1/4 tsp
Asafoetida 1/4 sp for Tempering
cumin seeds 1/2 tsp
Turmeric powder 1/2 tsp.
Cumin Powder....1/4 tsp
Cilantrol 2 to 3 tsp (nicely chopped)
Oil...2 ladles
Cloves 3 to 4 nos
Cinnamon stick 1 or 2 small pieces
Bay leaf 2 nos.
Salt To taste


Soak Masoor Lentils for at least couple of hours in warm water. Cook lentils in a wide mouth vessel/pan with direct heat till you get well cooked lentils but not mushy. This takes about 30 minutes depending upon hardness of water. If you have hard water, it would be prudent to pressure cook Lentils . But take care to add just enough water so that they get cooked but are not mushy (if you are using pressure cooker method).It should retain whole body and not mismashed and overcooked as in sambar type.
Set aside when cooked.
Slice onions, Green chilies and set aside.Next slice Garlic in thin rounds and set aside. Add grated Ginger to cooked Masoor first .Now take oil in a Kadai/wok and add cumin seeds and asafoetida cloves and cinnamon sticks.When cloves puff up,add Green chillies and onion on a medium flame. As soon as onion starts becoming pinkish and sticking to sides, add Garlic slices, Turn for about 20 seconds at the maximum. Do not over fry Garlic . Pour the tempering on top of the cooked Lentils and cover immediately.

After five minutes, add salt ,Jeera powder and Turmeric and add lime juice on top of the Lentils and mix gently with a ladle , Let the Lentils set for about an hour before lunch or dinner. Re heat before serving.
Enjoy with Paratha, Rotis and Plain Rice. . You should garnish with cilantro just before serving .


  1. Super aromatic curry to go with any dish!

  2. I completely agree with you. Masoor is a magical thing. I also love Masoor dal. It tastes better than Moong Dal.