Saboot or whole masoor dal doesnt look as pretty as split masoor dal, instead it looks a muddy brown but tastes super yummy as the split dal. I turned to trying the saboot masoor because of the nutritional value . An Iron and protein rich dal which is on my most often cooked list. The best part is it can be eaten with both rice and roti and goes well with brown basmati rice. What more can I ask for??

Ingredients:
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1 cup whole masoor dal
1 chopped onion
1 chopped tomato
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon of cumin seeds
1 bay leaf
1/2 inch cinnamon stick
1 cardamom
1 clove
1 teaspoon of dhania and jeera powder
Oil, salt to taste

All you need to do is take the masoor dal and 3 cups of water, a pinch of turmeric in a pressure cooker and cook until 2 whistles and remove from heat. Just after the dal is done, in a wok , heat oil and add the cumin seeds and all the Khara Masala (whole spices) and saute for a minute. Add the chopped onions, ginger, garlic paste and cook until golden brown and then add the tomatoes , dhania , jeera powder and cook till the oil separates. Add the cooked dal and simmer for 5 minutes until the flavors blend and serve with hot phulkas or rice.