Whole Masoor Curry — True Grit

Whole masoor curry leans on the lentil's ability to hold its shape, giving a heartier, more textured dish than the smooth dal split masoor typically becomes.

The method

Soak whole masoor for thirty minutes to an hour, which shortens cooking time without being strictly necessary.
Cook the soaked lentils in water with turmeric until tender but still holding their shape, not fully broken down.
Build a separate onion, tomato and ginger garlic masala base, with standard curry spices like coriander and cumin powder.
Combine the cooked lentils with the masala base and simmer briefly to let the flavours come together.
Finish with fresh coriander and a squeeze of lemon, serving with rice or roti.
A dollop of ghee stirred in right before serving rounds out the flavour, the same finishing touch many dal recipes use.

Picked this week

Whole masoor

Najirpur Farm II · Najirpur

Red Lentils Whole

$0.99 · 1 KG

Our standards

Whole masoor curry questions

Do I have to soak whole masoor for this curry?: It is not strictly necessary but shortens cooking time and helps the lentils cook more evenly.
How is this different from a split masoor dal?: The whole lentils hold their shape rather than breaking down, giving a heartier, more textured curry.
Can I use a pressure cooker for whole masoor curry?: Yes, though watch the timing carefully since whole masoor still cooks faster than many other whole pulses.
What should I serve with whole masoor curry?: Rice or roti both work well, the same as most Indian curries built on a pulse.

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