Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

Written By: Evergreendishesdev
Published on: December 16, 2025
lunch ideas · sabzis and gravies
whole masoor curry
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Whole Masoor Curry makes a tasty accompaniment with chapathi, roti or nan. It is easy to prepare. 

When you are bored of the regular dishes, give a try to whole masoor curry. It is different and tasty. The taste of masoor is earthy and the spices makes it delectable.

Nutrients in Whole Masoor:

Whole Masoor is a good source of plant protein, fibre, complex carbohydrates, magnesium, iron and potassium. Masoor Dal has the highest source of protein among the lentils.

Why should you make

  • Whole masoor can be soaked for for only two or three hours unlike others which need six to seven hours of soaking.
  • It makes a healthy side dish with chapathi.
  • The dish is easy to prepare, it is ready in half an hour.
  • It is vegan, gluten-free.
  • It is a good source of protein.
  • Something different than the usual cooking.
  • It is ideal to pair with chapathi and steamed rice.

A few other side dishes from the blog:

 

whole masoor curry

whole masoor curry

Masoor Dal: Here, we use the whole masoor. It should be soaked for atleast two hours.

Tomato : Blanch the tomato by putting it in hot water.

Ginger : It not only gives a good taste but aids in digestion too.

Garlic : It is made into a paste along with tomato, ginger and coriander.

Coriander: Always use fresh coriander.

Garam Masala: The spice mix that lends a good flavour to the cooking.  Use the brand which you like.

This is a one pot recipe. It can be easily made for lunch, brunch or dinner. I usually soak it at 8a.m in the morning and it is easier to cook after my morning routine.

This is a vegan and gluten-free recipe. You can use it to pair with chapathi, roti or even steamed rice.

Here  is the Whole Masoor Curry Recipe.

Print Recipe

Whole Masoor Curry

Whole Masoor Curry is a tasty, nutrient rich, vegan,gluten-free dish. It pairs well with chapathi or phulka.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • ½ cup whole masoor
  • 1 onion finely cut
  • 2 tomato
  • 3 clove garlic
  • ½ inch ginger
  • Handful of coriander
  • 2 tablespoon oil
  • ¼ teaspoon cumin
  • 2 cloves
  • 1 bay leaf
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • ½ teaspoon garam masala
  • ¼ teaspoon anardana
  • Salt to taste
  • 2 tablespoon oil

Method
 

  1. Wash and soak the whole masoor for two hours.
  2. Blanch the tomato. Grind them with ginger, garlic and coriander.
  3. Take oil in a small pressure pan. Add cumin, cloves and bay leaf to it. Put the onion and saute it for sometime.
  4. Add the tomato paste to it and continue to saute it.
  5. Add turmeric powder, garam masala, chilli powder and anardana to it along with the salt.
  6. Put the soaked whole masoor to it and mix well.
  7. Put two cups of water and close the lid.
  8. Cook it for two whistle. Let the pressure release by itself. Mix and serve

Notes

Serve with chapathi or hot phulka.

If you ever make Whole Masoor Curry in your kitchen, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes  on Facebook. Until next time, Happy Cooking.

A thought to ponder : Eating healthy is a choice we need to make each day.

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whole masoor curry

Whole Masoor Curry

 

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