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

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
Total Time 35 minutes

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
  • leaves Corianderfor garnish

Instructions

  • 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 .

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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