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Sookhi Masoor Dal Recipe ( Dry Red lentils )

Sookhi Masoor Dal is a flavorful dry lentil dish made with red lentils and seasoned with bold Indian spices such as cumin, turmeric, and garam masala. Unlike traditional dal preparations that have a soupy consistency, this dish is cooked until the lentils are tender and slightly dry, giving it a unique texture.
Sookhi Masoor Dal pairs beautifully with a variety of grains like rice, quinoa, or millet, as well as Indian flatbreads such as chapati or paratha. It’s a versatile dish that can be enjoyed as a main course or as part of a larger meal spread.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Lentil Soaking time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 6 People
Calories 150 kcal

Equipment

  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting Boards and Knives
  • Wok or wide pan

Ingredients
  

  • 1 cup split red lentils masoor dal
  • 2 tbsp oil or ghee
  • 1 inch ginger cut into juliennes (plus extra for garnishing)
  • 1 onion chopped (about 1 cup)
  • 2 small tomatoes chopped( about 1 cup)
  • 2 green chilies or dry red chilies slit
  • Salt to taste

Whole Spices:

  • 1 tsp cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 4 black peppercorns omit for a milder taste
  • ½ tsp asafoetida hing

Ground Spices:

  • 1 tsp garam masala powder
  • 1 tsp red chili powder or paprika
  • ½ tsp turmeric powder

Garnish:

  • ½ cup fresh cilantro chopped
  • 2 tbsp julienned ginger

Instructions
 

  • Rinse the red lentils thoroughly to remove any impurities.
  • Soak the lentils in cold water for 1 hour or in hot water for 30 minutes.
  • Heat oil or ghee in a pan over medium heat.
  • Add cumin seeds, bay leaf, cloves, peppercorns, and asafoetida. Let them sizzle briefly to release their aroma.
  • Stir in the ginger juliennes and green chilies, followed by the chopped onions. Sauté until golden brown.
  • Sprinkle in the red chili powder, turmeric powder, and garam masala. Stir well.
  • Drain the soaked lentils and add them to the pan. Mix thoroughly.
  • Season with salt and pour in ½ cup of water.
  • Cook on high heat for a minute, then reduce to low heat, cover, and simmer for 5 minutes, stirring occasionally to prevent sticking.Add more water if needed
  • Add the chopped tomatoes, cover, and continue cooking until the lentils are tender but not mushy.
  • Finish and Serve:
  • Stir in the lemon juice for a tangy flavor boost.
  • Garnish with fresh cilantro and extra juliened ginger.
  • Serve warm with rice or flatbreads for a hearty and satisfying meal.

Video

Notes

1.Soaking the lentils reduces cooking time and improves texture.
2. You can adjust the spice levels to suit your taste preference.
3. Adding more water can create a softer dal if you prefer it less dry.
4. This dish can be made oil-free by sautéing the spices in water or vegetable broth.
5. For a richer flavor, you can use ghee instead of oil.
*Calories per serving are approximate
Keyword dal recipe