Servings:

Masoor Musallam

Masoor Musallam is a classic red lentil dish from Lucknow

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Masoor Musallam

Ingredients

  • 1 bunch cilantro
  • 3 cups water
  • 1 cup masoor dal, whole
  • 3 tbsp ghee (or vegetable oil)
  • 1 large onion (sliced pole to pole)
  • 2 inch cinnamon stick
  • 1/2 flower mace
  • 5 pods green cardamom
  • 1 tsp paprika (or mild red chili powder)
  • 1/2 tsp cayenne pepper
  • 1 tbsp garlic paste
  • 1 tbsp fresh ginger (cut into thin sticks)
  • 1/2 cup greek yogurt, full fat
  • 1 tsp cumin seeds

Instructions

  1. Inspect dal, remove any seeds, thoroughly wash until the water runs clear

  2. In an Instant Pot or pressure cooker, heat 2 tbsp of ghee and add onions. Fry until they turn crisp and golden brown

  3. Remove onions and set aside. Now add cinnamon, cardamom and cloves to the ghee and fry for 20-30 seconds.

  4. Add cayenne, garlic, salt and water. Mix.

  5. Add dal and onions. Cook for 8 minutes.

  6. Mash dal a bit, not completely, it should have a mixture of textures.

  7. Add yogurt and ginger sticks. Boil for 5 minutes.

  8. Make a vaghaar of 1 tbsp ghee, cumin and paprika by heating the oil, then toasting the ingredients in the oil. Pour over the dal and serve.

Nutrition

  • Calories: 212
  • Carbohydrates: 25
  • Protein: 11
  • Fat: 8
  • Saturated Fat: 5
  • Polyunsaturated Fat: 0.5
  • Monounsaturated Fat: 2
  • Trans Fat: 0.002
  • Cholesterol: 20
  • Sodium: 17
  • Potassium: 419
  • Fiber: 11
  • Sugar: 2
  • Vitamin A: 205
  • Vitamin C: 6
  • Calcium: 65
  • Iron: 3