Masoor Dal Nayab#Alphabet Challenge

This is a delicious main course dish made with brown lentils which we in India call it Sabut/Akkha Masoor. This is one of the easiest dals to cook, a healthy side for rice or rotis.

250 Grams Whole Masoor Dal - soaked for at least 2 hours
1/2 Cup Tamarind Pulp
2 Tablespoons Homemade Sambar Masala
2 Tablespoons Jaggery
1 Teaspoon Chilly powder
¼ Cup Oil
1 Teaspoon Salt
Dry Roast

1 Tablespoon Sesame seeds
½ Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
½ Teaspoon Black Peppercorns

Boil the dal in cooker with 2 cups water for 2 whistles.

In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.

Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked  thick paste,  boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves. 
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Ooo, I have green lentils and black lentils... I wonder if black would work here or if they wouldn't break down quite enough for dal texture. But I have everything else!

  2. Delicious spicy dish, Sneha! This would be a bowl of comfort food for me.

  3. I'm looking forward to trying this! It looks tasty.

  4. This looks like a bowl of comfort! Thanks for sharing, Sneha.

  5. I make dals often using whole masoor. Usually mine are either with tomatoes or spinach. Like your south indian style dal. Bookmarking the recipe.

  6. You had me at easy! I can never resist a simple recipe with lots of flavor!!! - Faith, Hope, Love, & Luck - Colleen

  7. The flavor profile sounds great. I haven't made masoor dal with tamarind but I am sure this will check all the boxes for us. YUM!

  8. I was just telling my daugher I need more Meatless Monday recipes. This one is a winner!