Whole Masoor Dal Recipe

This is not your everyday dal. This whole masoor dal is rich, creamy, deeply flavoured, and elegantly topped with fried onions tadka.

• Ingredients You’ll Need
• How To Whole Masoor Dal
• Serving Suggestion
• Whole Masoor Dal Recipe

This whole masoor dal recipe is inspired from the Mughlai Cuisine. The extra step of making birista (fried onions) is worth every moment, promising a rich, sweet, and savoury depth of flavour you won’t soon forget!

If you are bored with the popular dal makhani or the yellow tadka dal , then surely bookmark this sabut masoor recipe for your next family dinner.

The foundation of this dish is the whole brown lentil, often referred to as Kali Masoor or Sabut Masoor . It is the brown sister of pink lentil , once hulled, you get the beautiful pink masoor.

Why Birista Changes Everything

Birista is the secret weapon in many layered rice, and lentil Indian dishes like biryani, sookhi urad dal or pulao.

• Intense Flavor: Slow-frying onions until they turn deep golden-brown concentrates their natural sugars, creating a flavour that is both intensely sweet and savoury—far beyond the simple taste of raw or sautéed onion.
• Irresistible Texture: The crispy, shatteringly dry texture of the birista contrasts beautifully with the creamy, velvety texture of the slow-cooked masoor dal.

Ingredients You’ll Need

• Whole Masoor (Brown Lentil): Its skin holds its shape well, giving the dal a wonderful, rustic texture and a higher fiber content. It tastes excellent in stews .
• Vegetables: Tomato, Ginger, Green Chilli
• Ground Spices: Turmeric, Red Chilli, Coriander, Garam Masala , Mango Powder, Asafoetida (hing)
• Whole Spices: Bay Leaf, Black Cardamom
• Tempering (Tadka): Ghee, Cumin Seeds, Garlic, Red Onion to fry and transform into a birista.
• Fresh Coriander Leaves, Water, Salt

How To Whole Masoor Dal

1. Cooking the Dal

• Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal.
• In a pressure cooker or instant pot , combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt.

• Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed).
• Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture.

2. Preparing the Tadka

• Heat ghee or oil in a heavy-bottomed pan.
• Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt!

• Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic.

3. The Final Touch

• Turn on the heat of the masoor dal.
• Add chilli powder, mango powder, garam masala , and stir to combine. Taste, if required, add more seasoning accordingly.

• Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavors to meld.
• Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal.

Garnish with fresh coriander leaves.

Serving Suggestion

Serve the decadent and comforting whole masoor dal with:

• Soft, pillowy Naan or Tandoori Roti .
• Steamed Basmati Rice , Peas Pulao or Jeera Rice (Cumin Rice) .
• A side of mint raita , to cut through the richness and a refreshing touch.
• A simple Kachumber Salad (finely chopped cucumber, tomato, and onion with lemon juice).

Whole Masoor Dal Recipe This whole sabut masoor dal is rich, creamy, deeply flavoured, and elegantly topped with fried onions tadka. No ratings yet Save Saved! Print Pin Rate Course: Main Course Cuisine: Indian Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Total Time: 40 minutes minutes Servings: 4 adults Calories: 333 kcal Author: Hina Gujral Mixing Bowl Pressure Cooker Tadka Pan Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 1 Cup brown lentil (sabut masoor dal), uncooked ▢ 1 medium size tomato, finely chopped ▢ ½ inch ginger, peeled and sliced ▢ 1 green chilli, chopped ▢ ¼ teaspoon hing (asafoetida) ▢ 1 teaspoon turmeric powder ▢ ½ teaspoon red chilli powder ▢ ½ teaspoon coriander powder ▢ ½ teaspoon Garam Masala Powder ( get recipe ) ▢ ½ teaspoon mango powder (amchur) Ingredients For Tadka (Tempering) ▢ 4 tablespoon ghee ▢ 1 large size red onion, sliced ▢ 4 garlic cloves, thinly sliced ▢ ½ teaspoon cumin seeds (jeera) ▢ handful of fresh coriander leaves, chopped Instructions Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal. In a pressure cooker or instant pot, combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt. Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed). Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture. Heat ghee or oil in a heavy-bottomed pan. Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt! Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic. Turn on the heat of the masoor dal. Add chilli powder, mango powder, garam masala, and stir to combine. Taste, if required, add more seasoning accordingly. Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavours to meld. Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal. Garnish with fresh coriander leaves. Serve the decadent and comforting whole masoor dal with jeera rice or naan. Recipe Notes: Soaking brown lentil helps in reducing the cooking time and at the same time keeping the texture of lentil intact. In an instant pot, pressure cook the lentil for 15 minutes at medium setting. Nutrition Calories: 333 kcal | Carbohydrates: 36 g | Protein: 13 g | Fat: 16 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 38 mg | Sodium: 49 mg | Potassium: 613 mg | Fiber: 16 g | Sugar: 4 g | Vitamin A: 353 IU | Vitamin C: 11 mg | Calcium: 49 mg | Iron: 4 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

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Whole Masoor Dal Recipe

Equipment

• Mixing Bowl
• Pressure Cooker
• Tadka Pan

Ingredients

• 1 Cup brown lentil (sabut masoor dal), uncooked
• 1 medium size tomato, finely chopped
• ½ inch ginger, peeled and sliced
• 1 green chilli, chopped
• ¼ teaspoon hing (asafoetida)
• 1 teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon Garam Masala Powder ( get recipe )
• ½ teaspoon mango powder (amchur)

Ingredients For Tadka (Tempering)

• 4 tablespoon ghee
• 1 large size red onion, sliced
• 4 garlic cloves, thinly sliced
• ½ teaspoon cumin seeds (jeera)
• handful of fresh coriander leaves, chopped

Instructions

• Rinse brown lentil with water 2 – 3 times. Soak in clean water for 15 – 20 minutes. After set time, drain the soaked masoor dal.
• In a pressure cooker or instant pot, combine the drained lentil, 3 cups of water, turmeric, coriander powder, ginger, tomato, asafoetida, green chilli, and salt.
• Pressure cook for 4 whistles on medium heat. The lentils should be cooked but should still hold their shape (not be completely mashed). Once done, let the pressure release naturally, mash the dal lightly with the back of a ladle to give it a slightly creamy texture.
• Heat ghee or oil in a heavy-bottomed pan. Add the sliced onion and fry until it turns light golden and slightly crispy. This takes patience (around 15-20 minutes). They must be truly golden, but not burnt! Add sliced garlic, cumin, and cook for 1 – 2 minutes to brown the garlic.
• Turn on the heat of the masoor dal. Add chilli powder, mango powder, garam masala, and stir to combine. Taste, if required, add more seasoning accordingly.
• Adjust the consistency by adding a little hot water if the dal is too thick. Let it simmer gently for 10 minutes for the flavours to meld. Pour the simmering Whole Masoor Dal into a serving bowl. Spread the tadka with ghee and fried onions over the dal.
• Garnish with fresh coriander leaves. Serve the decadent and comforting whole masoor dal with jeera rice or naan.

Notes

• Soaking brown lentil helps in reducing the cooking time and at the same time keeping the texture of lentil intact.
• In an instant pot, pressure cook the lentil for 15 minutes at medium setting.

Nutrition

Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl that’s perfect for a cozy weeknight dinner! It’s both rich and satisfying.

• Ingredients You’ll Need
• How To Make Gnocchi Soup
• My Tried and True Tips
• Vegetarian Gnocchi Soup Recipe

There’s something uniquely comforting about a warm bowl of soup, and when you combine a creamy, savoury broth with pillowy potato gnocchi and a medley of fresh vegetables, you get pure magic.

My version of gnocchi soup focuses on building a deep, complex vegetarian base that’s both rich and satisfying. It is inspired by the Tuscan style soup featuring a luscious tomato-infused broth, pasta, and hearty vegetables.

Why You’ll Fall in Love with This Soup Recipe

• Hearty & Filling: It is a satisfying main course, not just an appetizer.
• Veggie-Packed: Load up the soup with a classic mirepoix (onion, carrot, zuchini, celery) and fresh greens for nutrition.
• Easy to Make: It’s a one-pot wonder that comes together in about 30 minutes , making it an ideal meal for busy evenings.
• Customizable: You can easily swap in your favorite vegetables/meat/chicken/bacon or dairy/non-dairy alternatives.

Looking for comforting soup recipes?

Ingredients You’ll Need

• Gnocchi (shelf stable or frozen) is a bite size pasta made with potatoes and flour. I am using readymade batch of vegetarian gnocchi I got from the supermarket. They come handy for busy nights to quickly toss in basil pesto or a creamy pumpkin sauce.
• Vegetables : Carrot, Zucchini, Spinach
• Tomato Paste and Sun dried Tomatoes soaked in oil.
• Aromatics : Garlic, Celery, Onion, Thyme (fresh or dried), Bay Leaf
• Seasoning: Oregano, Chilli Flakes, Salt, Vegetable Stock
• Olive Oil to saute the aromatics.
• Cooking Cream and Grated Parmesan for the luscious, creamy mouthfeel.
• Fresh Parsley for garnish

How To Make Gnocchi Soup

1)Sauté the Aromatics:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.

2)Build the Flavour Base:

• Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds.

3)Add Liquids & Gnocchi:

• Slowly pour in the vegetable stock, stirring constantly.
• Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.

• Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.

Tip: Be careful not to overcook the gnocchi, or they can become mushy!

4)Finishing Touch:

• Reduce the heat to lowest setting.
• Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat.
• Taste and adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls. Garnish with fresh chopped parsley or basil, a little extra cracked black pepper, and a sprinkle of Parmesan.

Serve gnocchi soup with crusty Italian bread, garlic knots , or a focaccia to dip into the soup and absorb all the flavoursome broth. A simple, zesty salad is the most popular pairing to cut through the richness of the gnocchi.

My Tried and True Tips

• For a Truly Vegan Soup: Ensure your gnocchi is egg/dairy-free (most shelf-stable varieties are, but always check the label!). Swap cooking cream for unsweetened plant-based milk (like coconut or cashew) and omit the cheese.
• Thicker Soup : If you prefer a very thick, creamy soup, blend about a cup of the soup with an immersion blender or in a regular blender before adding the gnocchi. The blended vegetables will add incredible creaminess!
• Consistency: After adding gnocchi the soup becomes slightly thick especially after a few hours and the pasta absorbs a lot of liquid. Hence, add the liquids accordingly.

What other vegetarian Italian recipes you are looking for? Try my Minestrone , Fusilli Pasta Caprese , Basil Pesto , or Pasta with Cherry Tomatoes .

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Ingredients

• ▢ 400 gram gnocchi
• ▢ 2 tablespoon light olive oil
• ▢ 2 sprigs thyme
• ▢ 1 celery stalk, finely chopped
• ▢ 1 tablespoon minced garlic
• ▢ 1 small size onion, finely chopped
• ▢ 1 tablespoon tomato paste
• ▢ 4 – 5 sun dried tomato, finely chopped
• ▢ 1 medium size carrot, finely chopped
• ▢ 1 small size zucchini, finely chopped
• ▢ 3 Cup vegetable stock or bouillon powder
• ▢ ⅓ teaspoon salt or to taste
• ▢ ½ teaspoon oregano
• ▢ ¼ teaspoon chilli flakes (optional)
• ▢ ⅓ Cup cooking cream
• ▢ 2 Cup baby spinach leaves
• ▢ ⅛ Cup grated parmesan cheese
• ▢ Handful of parsley, chopped

Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
• Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
• Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
• Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
• Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
• Ladle the soup into bowls. Garnish with fresh chopped parsley.
• Serve gnocchi soup with crusty Italian bread, garlic knots , or a focaccia.

Recipe Notes:

• Be careful not to overcook the gnocchi, or they can become mushy!
• Gnocchi will continue to soak up the broth as it sits. If you have leftovers, you may need to add a splash of extra broth or cream when reheating.
• Leftovers will be much thicker the next day. Simply add a splash of extra broth or milk/cream when reheating on the stovetop to thin it back out to your desired consistency.
• Do Not Freeze As-Is: Freezing the finished soup is not recommended, as the gnocchi will become mushy and the creamy base may separate when thawed. Freeze the soup base before adding the gnocchi and cream.

Nutrition

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