Main Dishes

Masoor Whole

A traditional way of making whole masoor the Narowalian way – Pakistan. It can be served as a soup with French bread.

Masoor Whole

Print Recipe
Cuisine: Pakistani Serves: 6 Cooking Time: 25 minutes

Ingredients

  • 2 cups whole masoor
  • half cup split skinless Masoor dhal (optional)
  • 1 tsp salt
  • 1 tsp red chillie powder
  • half tsp turmeric
  • 1 tbs fresh crushed garlic
  • 1 cup milk
  • for tarka (omit for healthy option)
  • 2 tbs butter and 2 tbs olive oil (or 4 tbs ghee)
  • 2 cloves fresh garlic thinly sliced

Instructions

1

Soak whole and split Masoor dhal in plenty of water for 4 hours or overnight.

2

Discard water, place dhal in a saucepan or pressure cooker, add enough water to cover dhal generously and add the milk.

3

Bring to the boil and adjust heat to keep on a rolling boil until dhal is cooked right through and mixes in well with the water (soupy consistency) approx 45mins. Remove into a deep serving bowl.

4

For Tarka - Add the oil and butter into a frying pan, heat and add sliced garlic, when it turns light brown, add the hot oil mixture to the cooked dhal.

5

Serve with naan or plain pilao rice or plain paratha.