This black masoor daal is a great addition to your weekly meal prep. It is so versatile. It can serve as a side at your weeknight dinner table, be the star for a vegan or vegetarian meal and leftovers can act as a hearty soup for lunch!
What is black masoor daal?
Black masoor daal is known by many names; whole masoor daal, brown lentil daal, sabut masoor daal and kali masoor dal. Unlike the hulled and split red lentils in my Tadka Daal recipe, it is essentially whole red lentils with the skin.
What you’ll love about this recipe
Gluten-free – Lentils are naturally gluten-free!
Healthy – Kali masoor daal is fiber-rich and protein-packed. Its 25% protein content makes it a great substitute for meat in a vegan or vegetarian diet.
Meal prep and freezer-friendly – This black masoor daal can be portioned into single-serve or meal-sized containers and frozen for up to three months.
Black Masoor Daal Benefits
Black masoor daal is packed with nutrients and has numerous health benefits. It contains plant-based compounds called polyphenols which help prevent chronic diseases such as heart disease and type 2 diabetes.
Lentils are also fiber-rich which is great for digestion and gut health.
What you’ll need for this recipe
Black Masoor Daal: If you can’t find black masoor daal, you can replace it with green masoor or even beluga
Spices: Red chili powder, turmeric, and salt.
For the tempering or tadka
Oil: A neutral oil like avocado or ghee.
Spices & aromatics: Sliced garlic, curry leaves, whole red chilies, and whole cumin seeds. Optional additions: sliced onions, chopped tomatoes, mustard seeds, green chilies.
Garnish: Chopped cilantro and a drizzle of lemon juice. It’s optional but highly recommended!
How to make black masoor daal
Presoak. It should be soaked for at least 30 minutes or overnight. This shortens the cooking time, which is always a win! Presoaking also helps better absorb nutrients. This extra step may also help if you get bloated when you eat lentils as lentils contain FODMAPs. These are sugars can cause bloating in people especially if they have IBS.
Boil. Next, boil the lentils in water seasoned with red chili powder, turmeric, and salt in a medium-sized pot. Cover the pot and bring the lentils to a boil. Once boiled, lower the heat to a simmer and cook the lentils further for about 20-30 minutes. Cover the pot but leave the lid slightly ajar. At the 20-minute mark, check to see if the lentils have lost their bite and start on the bagaar or tadka.
Temper. In a small pan on medium-high heat, heat the oil until it starts to shimmer. First, add the fresh ingredients: sliced onions (if using) and fry until they are golden brown. Next, add the sliced garlic and let it get golden brown as well. Then add the curry leaves, cumin, and whole red chilies.
Combine the two. Once everything is coated with the oil and fried, add the bagaar to the black masoor daal and cover the pot. Let the daal infuse with the oil, for about 2 minutes and then garnish with the cilantro and lemon juice and serve immediately.
Helpful tips
- Pre-soak the brown lentils for faster cooking time.
- Use a combination of oil and ghee or just ghee to temper the daal for an authentic taste.
- Keep an eye on the tadka and stir constantly while adding the ingredients, as they can burn easily on high heat. Lower the heat slightly if there is too much oil splattering and take care.
Storage
Fridge: This kali masoor daal can be kept in the fridge in an airtight container for up to 5 days and frozen for up to three months.
Freezer: If you plan on freezing the daal, leave the tempering for just before serving it.
Reheat: Defrost the daal and then reheat it on the stovetop or microwave. Add up to 1/4 cup water to adjust consistency to your liking.
Can I replace black masoor with green masoor?
Yes! you can easily switch between the two. You can even use French lentils if that is what you have available to you.
What to eat with kali masoor daal
Black masoor daal is traditionally eaten with roti (flatbread), naan, and even white rice, with pickled carrots as a condiment. To keep it low-carb, swap the white rice for cauliflower rice.
More vegetarian sides to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback, and the recipe rating helps others find this recipe!
This recipe was originally shared in October 2016 but has been updated with new information, recipe tweaks, and pictures for your benefit.
Meatless Monday- Daal
Ingredients
- 1 cup kala masoor lentils
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp salt or to taste
Tadka/bagaar
- 3 tbsp neutral oil or ghee avocado oil
- 1 tomato chopped optional
- 1/2 white onion sliced (optional)
- 2 cloves garlic sliced thin
- curry leaves
- 1 teaspoon whole cumin
- 6 whole red chlies
Garnish
- cilantro
- lemon juice
Instructions
- Presoak the lentils for 30 minutes or overnight.
- Rinse the lentils and add them with 3 cups of water to a medium-sized pot. Season with red chili powder, turmeric, and salt. Cover the pot and bring the lentils to a boil. Once boiled, lower the heat to a simmer and cook the lentils further for about 20-30 minutes. Cover the pot but leave the lid slightly ajar. At the 20-minute mark, check to see if the lentils have lost their bite. Use your index finger and thumb to check. You can mash the lentils with the back of your spoon against the side of the pot to make for a creamier texture. At this point you also want to check the salt and decide the consistency of the daal you prefer.
- In a small pan on medium-high heat, heat the oil until it starts to shimmer. Lower the heat to medium. First, add the fresh ingredients: sliced onions (if using) and fry until they are golden brown. Next, add the sliced garlic and let it get golden brown as well. Then add the tomatoes (if using) and let them get soft for about 3 minutes. Then add the curry leaves, cumin, and whole red chilies. Keep a watch on the pan as the ingredients can burn pretty fast, especially if you're not adding tomatoes, there will be very little moisture in the pan thus leading to burning.
- Once everything is coated with the oil and fried, add the tadka to the black masoor daal and cover the pot. Let the daal infuse with the tadka for about 2 minutes. Garnish with the cilantro and lemon juice and serve immediately.
Notes
Nutrition
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