Masoor Sabut (500g)


Sku: SS/PUL/07

Enjoy Whole Masoor that has even more fibre than its skinned version.

  • Great for Bone & Teeth Health

  • High in Fibre to promote weight loss

  • Many B-vitamins to improve metabolism



Try our 100% Natural and Organically grown Masoor Sabut Dal. It makes for simple, scrumptious main course dishes. These split brown lentils (also of red/orange / pink colour) make for appetising one-pot dishes cooked with long-grained rice

It contains Vitamin C which boosts the immune system. Full of minerals such as calcium, magnesium, and phosphate, which are good for the growth and strengthening of bones and teeth.

Recipe of Masoor Sabut:
  1. Wash and rinse the organically grown whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into the pressure cooker.
  2. Add 2-3 cups of water in it along with 1 teaspoon of Haldi (Turmeric Powder) and 1 teaspoon of salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for the pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.
  3. Heat 1 tablespoon of oil in a pan on medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Also, put a pinch of Heeng (1/8 teaspoon of Asafoetida) in the pan.
  4. Next add ⅓ cup chopped onions. Stir and begin to saute the onions, till they are lightly golden. Then add ¼ inch chopped ginger. Also, add 2 to 3 crushed or chopped garlic cloves.
  5. Add ½ teaspoon ERB  turmeric powder, ¼ to ½ teaspoon, ERB red chilli powder, ¼ to ½ teaspoon ERB garam masala powder and 1 generous pinch of asafoetida (hing).
  6. Then add one medium-sized chopped onion. Roast the onions for a couple of minutes. Add 2 pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good colour.
  7. Add ginger, garlic paste and green chilli to the mixture. Cook till the mixture becomes golden brown in colour which indicates that onions have been thoroughly cooked.
  8. Add 1 teaspoon of red chilli powder, 1.5 teaspoons of coriander powder, 1/2 teaspoon of Garam Masala and 1/8 teaspoon of Heeng (Asafoetida). Salt and Turmeric Powder (Haldi) are already in the Dal, so no need to add it again.
  9. Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now. Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for a few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also, add salt to taste. Garnish Sabut Masoor dal with Kasuri Methi or chopped coriander leaves. Dal is ready to be served with rice dish or rotis.

Eat Right Basket is part of a social enterprise, Satat Sampada Private Limited that promotes organic farming to protect your health and environment. We grow 100% natural vegetables, fruits and grains in Uttar Pradesh as well as collaborate with farmers from all over India to offer you 400+ authentic products.

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