Sabut Masoor (Whole Brown lentils)

Bismillahir Rahmanir Raheem

Brown lentils are rich in fiber, iron and protein. They get cooked very fast and you can make it to suit your liking. Add a little extra water and make it soupy and slurp it by itself or serve it with rice on the side. You might want to add lesser water and make it less soupy and sere it with some homemade bread. Possibilities are endless but one thing is for sure, you will get hooked to it rightaway and will be making it again and again. These lentils offer you a meaty-flavored dish without the meat.


Brown lentils-1 1/2 cups,
Water-4 plus cups
Salt-to taste
Turmeric powder-1/2 tsp
Red pepper powder-1 tsp
Cumin seeds-1 tsp
Coriander powder-1 tsp
Whole black cardamom-2
Whole pepper corns-1 tsp
Cinnamon sticks-1 piece
Onions-1/2, sliced
Tomatoes-2 medium

For tempering

Oil-as neded
Cilantro-for garnishing
Oninons-1/2. sliced


1. In a large pot, pour water, add the lentils and all the ingredients and bring to a boil and reduce the heat to a medium and cook until soft yet still inside the cover.

2. Stir them up when done and adjust the seasonings if needed and transfer them to a serving bowl.

3. Heat oil in a saute pan, and saute the onions until they turn golden brown and crispy.

4. Pour the tempering onto the cooked lentils and garnish with fresh cilantro leaves.

5. Enjoy!


  1. i just need a couple of chapathis to go with, pls pass it on sal... :)

  2. i can just have this with rice. satisfying and comforting.

  3. Daals are so hearty and homey. There is something that's just so comforting about them. Yours looks delicious :) From afar it actually looks a bit like haleem :)

  4. Very healthy and wholesome dish.

  5. I'm totally hooked! Thanks a million for such amazing yet easy to prepare, and not to mention so healthy treat. It didn't just satisfy my tummy, it warmed my heart. JAK, umm ayah


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