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Masoor Brown Whole 1kg

Masoor Brown Whole 1kg

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Masoor Whole Black is one of the most normally used lentils in India. It has high levels of proteins, including the important amino acids isoleucine and lysine, which are a necessary supply of inexpensive protein. It is also rich in Folate, iron, potassium, vitamin B1, and other minerals, all with nearly no fat.
Masoor Whole Black is a very good source of cholesterol-lowering fiber. It helps lower cholesterol, and is also beneficial in managing blood-sugar disorders since the high fiber content prevents blood sugar levels from rising rapidly after a meal.

Whole Masoor Dal Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup whole masoor dal
  • 2.5 to 3 cups water
  • 1 tsp cumin seeds (jeera)
  • 1 tsp ginger-garlic paste or crushed ginger-garlic (adrak-lahsun paste)
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • 1 green chili, chopped (hari mirch)
  • 1 tsp turmeric powder (haldi)
  • ½ tsp red chili powder (lal mirch powder)
  • ½ tsp punjabi garam masala powder or regular garam masala powder
  • 1 tsp crushed kasuri methi (dry fenugreek leaves)
  • 2-3 tbsp cream (optional)
  • 2 tbsp oil
  • a few chopped coriander leaves or some crushed kasuri methi or cream for garnishing
  • salt as required
  1. pick and rinse the lentils. if you have time you can soak the lentils for some 30-40 minutes.
  2. or else just pressure cook the lentils with 2.5 to 3 cups water till they are cooked soft.
  3. heat oil for tempering the dal in the pan.
  4. fry the cumin first. then add the onions.
  5. now fry till the onions are browned. this is an important step in making this dal.
  6. you have to brown the onions as the browning gives a lot of flavor and taste to the dal.
  7. add the ginger-garlic paste and fry for a minute or till the raw aroma of ginger garlic disappears.
  8. add the tomatoes and green chilli and fry again for a few minutes till the tomatoes become soft.
  9. finally add all the dry powders, except garam masala powder and kasuri methi. mix well.
  10. now add this mixture to the cooked masoor or add the masoor dal to the tempering... whatever suits you. mix well and add salt.
  11. simmer the dal on a low or medium flame. if the dal is too thick then add some hot water to get the right consistency.
  12. mash some dal with your ladle or spoon at the sides of the pan. this is done to get a creamier consistency.
  13. finally add the cream, punjabi garam masala powder and crushed kasuri methi. stir. switch off the burner.
  14. the masoor dal is ready to be served with some basmati rice or rotis.
  15. garnish the masoor dal with kasuri methi or cream or chopped coriander leaves.
if making masoor dal in a pan:
1. soak the masoor dal for 1-2 hours.
2. then use more water to cook the dal than what is mentioned in the above recipe. rest all instructions are same.
3. amount of extra water needed depends upon quality of the dal. e.g. if the dal is aged then it will take more time to cook and will also need more water.
4. cooking dal/lentils in a pressure cooker is easier and quicker.

Additional details

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