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    Home » Recipes » Vegan Main Dishes

    Masala Lentils (Sabut Masoor)

    Published: May 18, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

    Masala lentil dal by Vegan Richa

    Masala Lentils (Sabut Masoor)

    A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
    5 from 1 vote
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    Course: Main dish
    Cuisine: Indian / Vegan
    Diet: Vegan, Vegetarian
    Keyword: Masala Lentils, Sabut Masoor
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 204kcal
    Author: Veg Kitchen

    Ingredients

    • ¾ cup brown lentils washed and drained
    • 2 cups water
    • 2 to 3 teaspoons safflower or other neutral oil
    • ½ cup finely chopped red or white onion
    • 6 cloves garlic chopped
    • ½ teaspoon ground cumin
    • 2 teaspoons ground coriander
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
    • 1 teaspoon sweet or hot paprika
    • ⅛ teaspoon nutmeg
    • ¼ teaspoon black pepper
    • 1 ½ tablespoons sriracha or other hot sauce to taste
    • 2 tablespoons water
    • 1 ½ cups chopped tomato
    • ¾ teaspoon salt
    • 2 tablespoons chopped cilantro for garnish
    • 1 tablespoon vegan butter optional
    US Customary - Metric

    Instructions

    • Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
    • While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
    • In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
    • Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
    • Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
    • Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

    Nutrition

    Calories: 204kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 728mg | Potassium: 599mg | Fiber: 13g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Visit Richa at Vegan Richa: Eating plants until we photosynthesize!

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    Masala lentils dal recipe by Vegan Richa

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    Reader Interactions

    Comments

    1. Rosa says

      June 24, 2017 at 11:29 pm

      Hi,

      I made the Masala Lentils but I had a problem making the paste. I was unable to blend the paste in the blender, the ingredients sat on the bottom of the blender while the blades whirled above them. What kind of blender do I need to blend the ingredients? Thanks,
      Rosa

    2. Nava says

      June 25, 2017 at 11:26 am

      Hi Rosa, I'm so sorry this didn't work for you. Richa's recipes are usually very reliable. Since this is her recipe, I'll see if she can stop by here and answer it for you, and in the meantime, you can also contact her on her own blog: http://www.veganricha.com/2012/01/about-contact.html

    3. richa hingle says

      August 18, 2017 at 2:04 pm

      Hi Rosa, I usually use a small blender for the paste. You can make the paste in a bowl with minced ingredients and them mash them together and use. Hope this helps
      Richa

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