Masoor Mussalam

Masoor Mussalam is a whole unhusked lentil cooked to perfection with spices , yoghurt and ghee . It is cooked in Awadhi Dum Style.

Masoor Mussalam is a delicious dal that I had cooked while we did our Flatbread Theme . While we did the Flatbread Theme , I had served these breads along with their suitable accompaniments , and landed up making Thalis . Since the Thali’s were elaborate , I have not had the chance to post all the recipes . With the April Mega Marathon being postponed we decided to post this month from our drafts . So I shall be posting Awadhi Recipes this week .

Musallam means whole . We hear of dishes like Gobhi Musallam , Chicken Musallam , Arbi Musallam . All these dishes are cooked whole . When we talk of Masoor , the split , salmon pink masoor dal has gained it’s popularity in recent times in India . The whole one is still not very popular in most Indian communities . I recall my grandmother saying “ this is a Muslim Dal ‘ . As a kid I did not understand , but now I understand what she meant . There are different foods which gain popularity over others in different communities and hence are named accordingly .

The whole Masoor is full of proteins and a bowl of this dal with some rice or roti is truly satisfying . The dal is quick to prepare and can be classified as one of the exotic dals to be served in parties . Ghee plays an important part in cooking the whole Masoor , it enhances its taste to a great level . The Awadhi preparation was prepared in the Kitchens of Nawabs in the Mughal Era .

I prepared this Masoor Musallam for Awadhi Thali along with numerous dishes like Subz e noor chashan , Sheermal . The Dal was really appreciated and paired well with both roti and rice . So let’s check the recipe for it .

Masoor Mussalam

Masoor Mussalam

Ingredients

1 cup whole masoor
1 onion , sliced
1 tomato , chopped
2-3 green chillies , slit into two
2 tbsp ghee / oil
Pinch asafoetida
1 bay leaf
1 tsp cumin seeds
4 cloves garlic, chopped
1” ginger , finely chopped
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
Coriander leaves for garnish

Method

Wash and soak the masoor dal for 2-3 hours .
Pressure cook the dal with salt and turmeric for 2-3 whistles and then simmer and cook for 5-7 minutes .
Open the cooker after the pressure has been released .
Mash the dal lightly .
Heat ghee / oil in another pan .
Add bay leaf , cumin seeds . Let the seeds crackle .
Add chopped garlic , chopped ginger , slit green chillies . Sauté till garlic starts to change colour .
Add onions and cook till translucent .
Add chopped tomatoes, red chilly powder , coriander powder , turmeric powder and garam masala .
Simmer , cover and cook till the tomatoes are mushy .
Add the boiled dal and 1/2 cup water .
Simmer and cook for 5-7 minutes .
Serve garnished with coriander leaves .

 

Masoor Mussalam

Let’s check some more Dals from this cuisine –

Sultani Dal

Arhar ki Dal , Laun ke chaunk wali

Dal e  Maharani

 

Print Recipe
Masoor Mussalman
Masoor Musallam is a whole unhusked lentil cooked to perfection with spices , yoghurt and ghee . It is cooked in Awadhi Dum Style.
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Instructions
  1. Wash and soak the masoor dal for 2-3 hours .
  2. Pressure cook the dal with salt and turmeric for 2-3 whistles and then simmer and cook for 5-7 minutes .
  3. Open the cooker after the pressure has been released .
  4. Mash the dal lightly .
  5. Heat ghee / oil in another pan .
  6. Add bay leaf , cumin seeds . Let the seeds crackle .
  7. Add chopped garlic , chopped ginger , slit green chillies . Sauté till garlic starts to change colour .
  8. Add onions and cook till translucent .
  9. Add chopped tomatoes, red chilly powder , coriander powder , turmeric powder and garam masala .
  10. Simmer , cover and cook till the tomatoes are mushy .
  11. Add the boiled dal and 1/2 cup water .
  12. Simmer and cook for 5-7 minutes .
  13. Serve garnished with coriander leaves .
Recipe Notes

Masoor Mussalam

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5 thoughts on “Masoor Mussalam”

  1. My mom used to call it the same Muslim dal. I love masoor dal with chawal. This recipe is almost similar to what I make, where do we add the yogurt in the recipe?

  2. Sounds flavorful dal. I know about the other musallam recipes and thought cooking them whole was the concept. Now I am wondering what is the difference between a masoor musallam and a dal prepared using masoor dal?

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