Restaurant Style Sabut Masoor Dal Very Easy Recipe With Tasty Tarka Urdu Video With English Ingredients List - Homemade Sabut Masar Dal Recipe
If you love restaurant-style dal, you must try this Restaurant Style Sabut Masoor Dal Recipe.
This dal is very easy to prepare at home, but soaking and slow cooking the whole masoor gives it a delicious taste and creamy texture.
The special garlic tadka at the end makes this Sabut Masoor Dal even more flavorful.
You can serve it with roti, naan, chapati, or steamed rice for a delicious homemade meal.
This dal is very easy to prepare at home, but soaking and slow cooking the whole masoor gives it a delicious taste and creamy texture.
The special garlic tadka at the end makes this Sabut Masoor Dal even more flavorful.
You can serve it with roti, naan, chapati, or steamed rice for a delicious homemade meal.
Sabut Masar Dal Ingredients List For 8 To 10 PersonsWhole Black/Brown Lentils ............ 300 Grams Onion ..................... 100 Grams Tomatoes ................ 100 Grams Garlic Paste finely chopped ............ 1 Tbs Ginger Paste finely chopped ........... 1 Tbs Salt ........................ 1 Tbs or By Your Taste Red Chili Powder ... 1.5 Tbs Cumin ..................... 1 Tbs Coriander Powder .... 1 Tbs Turmeric Powder ..... 1/4 Tbs (( For Tarka)) By Your Choice Cooking Oil ........... 100 Grams Garlic ............ 1 tablespoon, sliced into round pieces for tadka Green Chilies ........ optional Whole Dried Red Chilies ............. optional Cumin Seeds ........... optional for tadka |
How to Make Sabut Masar Dal Step By Step Recipe
Step 1: Soak the Masoor
Take 300 grams of whole masoor and wash it thoroughly with clean water.
Soak the masoor in water for about 1 hour. Although soaking is not always done when making masoor at home, soaking it first helps the lentils cook more easily and gives them a softer texture.
Step 2: Start Cooking
After soaking, add the masoor to a cooking pot.
Add Onion, Tomatoes, Ginger, Garlic
Cover the pot with a lid and cook over medium heat.
After about 30 minutes, check the masoor and stir occasionally while cooking.
Step 3: Add the Spices
Once the masoor has been cooking for about 30 minutes,
add: Salt, Red chili powder, Cumin seeds, Coriander powder, turmeric powder
Mix everything well.
Cover the pot again and continue cooking over medium heat until the masoor becomes completely tender.
Step 4: Cook Until Soft
Cook for another 30 minutes, or until the masoor is nicely cooked and soft.
The masoor should become tender and slightly creamy, with the onion and tomatoes blending into the dal.
Once it reaches this consistency, your Sabut Masoor is ready for the final step.
Step 5: How to Make Garlic Tadka
For the delicious restaurant-style finishing touch, transfer the cooked masoor into a serving dish.
Heat a little ghee in a small pan.
Add 1 tablespoon sliced garlic and fry it until it becomes lightly golden brown.
Be careful because garlic can burn very quickly. As soon as it turns golden brown, immediately pour the hot garlic tadka over the cooked masoor.
Note: Optional Tadka Ingredients
For extra flavor, you can also add:
Green chilies
Whole dried red chilies
A little cumin seeds
These optional ingredients give the tadka an even more delicious aroma and flavor.
Restaurant Style Sabut Masoor Is Ready!
Your delicious Restaurant Style Sabut Masoor Dal is now ready to serve.
The combination of soft masoor, tomatoes, onions, spices, and especially the golden garlic tadka gives this dal a wonderful restaurant-style taste.
Take 300 grams of whole masoor and wash it thoroughly with clean water.
Soak the masoor in water for about 1 hour. Although soaking is not always done when making masoor at home, soaking it first helps the lentils cook more easily and gives them a softer texture.
Step 2: Start Cooking
After soaking, add the masoor to a cooking pot.
Add Onion, Tomatoes, Ginger, Garlic
Cover the pot with a lid and cook over medium heat.
After about 30 minutes, check the masoor and stir occasionally while cooking.
Step 3: Add the Spices
Once the masoor has been cooking for about 30 minutes,
add: Salt, Red chili powder, Cumin seeds, Coriander powder, turmeric powder
Mix everything well.
Cover the pot again and continue cooking over medium heat until the masoor becomes completely tender.
Step 4: Cook Until Soft
Cook for another 30 minutes, or until the masoor is nicely cooked and soft.
The masoor should become tender and slightly creamy, with the onion and tomatoes blending into the dal.
Once it reaches this consistency, your Sabut Masoor is ready for the final step.
Step 5: How to Make Garlic Tadka
For the delicious restaurant-style finishing touch, transfer the cooked masoor into a serving dish.
Heat a little ghee in a small pan.
Add 1 tablespoon sliced garlic and fry it until it becomes lightly golden brown.
Be careful because garlic can burn very quickly. As soon as it turns golden brown, immediately pour the hot garlic tadka over the cooked masoor.
Note: Optional Tadka Ingredients
For extra flavor, you can also add:
Green chilies
Whole dried red chilies
A little cumin seeds
These optional ingredients give the tadka an even more delicious aroma and flavor.
Restaurant Style Sabut Masoor Is Ready!
Your delicious Restaurant Style Sabut Masoor Dal is now ready to serve.
The combination of soft masoor, tomatoes, onions, spices, and especially the golden garlic tadka gives this dal a wonderful restaurant-style taste.
Sabut Masar Dal Easy Urdu Recipe Video
Serving Ideas
Sabut Masar Can Be Served With:- Roti
- Naan
- Chapati
- Rice
Some Usefull Tips
- Soaking the whole masoor for about 1 hour helps it cook more easily.
- Cook the masoor over medium heat for better flavor and texture.
- Stir and check the dal occasionally while it is cooking.
- Make sure the garlic does not become dark brown or burnt.
- Add the garlic tadka immediately after frying for the best aroma.
- Green chilies or whole dried red chilies can be added to the tadka according to your taste.
Frequently Asked Questions
Can I make Sabut Masoor without soaking?
Yes, you can, but soaking the masoor for about 1 hour helps reduce the cooking time and allows the lentils to soften more easily.
What makes this Sabut Masoor taste like restaurant-style dal?
The slow cooking process and the final garlic ghee tadka are the main things that give this recipe its rich and delicious restaurant-style flavor.
Can I use oil instead of ghee for the tadka?
Yes. You can use cooking oil instead of ghee, but ghee gives the tadka a richer aroma and taste.
Can I add green chilies to the tadka?
Yes. Green chilies can be added according to your taste. Whole dried red chilies can also be used.
What can I serve with Sabut Masoor?
Sabut Masoor tastes delicious with roti, naan, chapati, or rice.
Yes, you can, but soaking the masoor for about 1 hour helps reduce the cooking time and allows the lentils to soften more easily.
What makes this Sabut Masoor taste like restaurant-style dal?
The slow cooking process and the final garlic ghee tadka are the main things that give this recipe its rich and delicious restaurant-style flavor.
Can I use oil instead of ghee for the tadka?
Yes. You can use cooking oil instead of ghee, but ghee gives the tadka a richer aroma and taste.
Can I add green chilies to the tadka?
Yes. Green chilies can be added according to your taste. Whole dried red chilies can also be used.
What can I serve with Sabut Masoor?
Sabut Masoor tastes delicious with roti, naan, chapati, or rice.
Final Words
This Restaurant Style Sabut Masoor Dal Recipe is simple, flavorful, and perfect for a comforting family meal. The soft-cooked whole masoor combined with aromatic spices and golden garlic tadka makes it especially delicious.Try this easy recipe at home and enjoy restaurant-style Sabut Masoor with your family.
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