Green Lentil Dal

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Last Updated on December 14, 2020 by Chef Mireille






Blogging Marathon #20
Theme: Delicious Dals

Whole green lentils is something I hardly ever eat.  I used them for a recipe quite a while ago and ever since they have been occupying space in my pantry.  Every time I open the door of the cabinet, they stare back at me screaming, “USE ME, USE ME” but I am just not sure what to do with them.  I am not a pressure cooker person and they take a long time to cook and not sure what flavors go well with them, so I usually just pass them by and use the red lentils, yellow split peas or even toor dal (split pigeon peas) when I am cooking dal.

When I came across this recipe, I decided I would give it a whirl.  The author does use a pressure cooker in her recipe, which will reduce the cooking time, but I adapted the procedure without the use of a cooker.

Sabut Peeli Massoor (adapted from Madhur Jaffrey’s Quick & Easy Indian Cooking)

(click here for printable recipe)
Ingredients:
1 cup whole green lentils
4 1/2 cups water + 2/3 cup
1/4 teaspoon ground turmeric
1 tablespoon oil
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
pinch of asoefetida
3 chiles, finely chopped
1 small onion, chopped
2 cloves garlic, peeled and finely chopped
2 plum tomatoes, chopped
1 teaspoon ground coriander
1/2 cup cilantro, finely chopped
1/2 cup mint, finely chopped
3/4 teaspoon salt

In a saucepan, combine lentils, 3 cups of the water and turmeric.  Bring to a boil.  Reduce to a simmer and cook for 40 minutes, stirring occasionally.  At this point, most of the water will have been absorbed.  Add the remaining 1 1/2 cups water and simmer for another 10 minutes.

In a pot, heat oil, cumin seed and mustard seed.  Once the mustard seeds start to pop, add the asoefetida and the chiles.  Stir once.  Add onion, garlic and tomato.  Cook for about 2 minutes, until the onions are translucent.
Add the cooked lentils, 2/3 cups water (or more if you prefer soupier dal), coriander, cilantro and mint.  Stir to combine and cook for another 5 minutes on high heat, stirring occasionally.
Add salt and stir to combine.

Serve with Basmati rice or paratha.

This dal has such a great balance of flavors – I could not stop eating it and I did not even need another side dish to go along with it.

Check out the other Blogging Marathon participants here!

sending to Let’s Cook Lentils/Legumes

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Chef Mireille 
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Comments

  1. This blog is an exact representation of skills. I appreciate the blogger for posting the most excellent thought. This topic posted by you is trustworthy. I like you recommendation.Your recommendation is of well use to people. A great article post, this is something very interesting. A great concept that reflects the excellent thoughts of the writer

  2. This is one of my favorite dal.Love it with rice and roti.
    Mireille, if you forget to soak this dal, dry roast it till a nice aroma arises and the dal turns slightly brown.Then pressure cook it,the dal gets done faster.I prepare it in this way and it takes only 15 minutes of pressure cooking…

  3. this is something my MIL makes , i was not open to non regular dal until i had one of her versions….now that I am into it, will love to try ur vesion too…I may add some farsan on top, squeeze a lemon and have it on its own 🙂

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