📝 About This Recipe
This soul-warming North Indian classic pairs earthy whole brown lentils (Sabut Masoor) with tender, pan-seared potatoes in a rich, aromatic gravy. Infused with a double-tempering of cumin and garlic, it offers a perfect balance of creamy texture and robust spice that evokes the comfort of a traditional Punjabi kitchen. It is a nutritious, protein-packed staple that transforms humble pantry ingredients into a sophisticated vegetarian masterpiece.
🥗 Ingredients
The Lentils & Potatoes
- 1 cup Whole Brown Masoor Dal (rinsed and soaked for 30 minutes)
- 2 medium Potatoes (peeled and cut into 1-inch cubes)
- 4 cups Water (for boiling the lentils)
- 1/2 teaspoon Turmeric powder (for the boiling stage)
- 1 teaspoon Salt (or to taste)
The Masala Base
- 3 tablespoons Ghee or Vegetable Oil (ghee provides a richer flavor)
- 1 teaspoon Cumin seeds
- 1 large Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 2 medium Tomatoes (finely diced)
Spices & Finishing
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1.5 teaspoons Coriander Powder
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 tablespoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Rinse the whole brown masoor dal under cold water until the water runs clear. Soak in plenty of water for at least 30 minutes to ensure even cooking.
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2
In a pressure cooker or heavy-bottomed pot, add the soaked dal, 4 cups of water, turmeric, and a pinch of salt. If using a pressure cooker, cook for 4-5 whistles until soft but not mushy. If using a pot, simmer covered for 30-35 minutes.
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3
While the dal cooks, heat 1 tablespoon of ghee in a wide skillet. Add the cubed potatoes and a pinch of salt. Sauté over medium heat until the potatoes are golden-brown and crisp on the outside. Remove and set aside.
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4
In the same skillet (or a fresh kadai), heat the remaining 2 tablespoons of ghee. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the finely chopped onions. Sauté for 8-10 minutes on medium-low heat until they turn a deep golden brown. Do not rush this, as caramelized onions provide the base flavor.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma of the garlic disappears.
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7
Add the diced tomatoes along with a splash of water. Cook until the tomatoes soften and the oil begins to separate from the sides of the masala.
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8
Lower the heat and add the coriander powder and Kashmiri red chili powder. Stir quickly for 30 seconds to toast the spices without burning them.
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9
Pour the cooked dal (along with its cooking liquid) into the masala base. Stir well to combine.
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10
Add the sautéed potatoes to the pot. If the dal looks too thick, add half a cup of hot water to reach your desired consistency.
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11
Cover and simmer the mixture on low heat for 10 minutes. This allows the potatoes to finish cooking and soak up the spiced gravy.
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12
Crush the kasuri methi between your palms and sprinkle it over the dal along with the garam masala. Stir gently.
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13
Turn off the heat. Stir in the fresh lemon juice and half of the chopped cilantro.
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14
Cover and let the dish rest for 5 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
For the best texture, ensure the potatoes are sautéed until crispy before adding them to the dal; this prevents them from becoming soggy. If you have time, use a 'Tadka' (tempering) of burnt garlic and whole red chilies in ghee just before serving for an extra layer of smokiness. Always use hot water if you need to thin the dal during the final simmer to maintain the temperature and creaminess. Whole masoor dal thickens significantly as it cools, so keep it slightly thinner than your desired final consistency while it's on the stove. For a vegan version, simply replace the ghee with a high-quality neutral oil or coconut oil.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Tandoori Roti for a classic experience. Pair with Steamed Basmati Rice or Jeera Rice (Cumin Rice) for a gluten-free, comforting meal. Include a side of Kachumber Salad (diced cucumber, tomato, and onion with lime) to provide a refreshing crunch. A dollop of Greek yogurt or a side of mango pickle adds a lovely tangy contrast to the earthy lentils. Enjoy with a tall glass of salty Lassi to balance the warm spices of the dish.