Masoor Whole

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


  • 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


  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.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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