Sabat Masoor Daal Lahori Special
Recipe Summary
- A hearty and flavorful Pakistani lentil dish (Sabat Masoor Daal) cooked with aromatic spices, served alongside fluffy white rice and a savory chopped omelette. This recipe combines the richness of whole red lentils with a spicy tempering and fresh garnishes for a truly special meal.
All Ingredients - For Daal Base
- Oil 1/2 cup
- Ginger-garlic paste 2 TBS
- Onion 1 large, sliced
- Cumin seeds 1 tsp
- Salt 1 tsp
- Red chilli powder 1 tsp
- Turmeric powder 1/2 tsp
- Water 1/2 cup
- Tomatoes 1, chopped
All Ingredients - For Lentils
- Sabat Masoor daal (whole red lentils) 1/2 kg (washed and soaked)
- Water 2 cups
All Ingredients - For Omelette
- Egg 1
- Salt to taste
- Green chillies chopped
All Ingredients - For White Rice
- Rice 1.5 cups (approx)
- Salt to taste
- Star anise 2-3
- Cumin seeds 1 tsp
- Curry leaves a few
All Ingredients - For Garnish
- Coriander chopped
- Green onion chopped
- Green chillies sliced
- Ginger julienned
All Ingredients - For Tarka (Tempering)
- Desi ghee (Clarified butter) 2 TBS
- Red chilli crunched (Red chili flakes) 1 tsp
- Ajwain (Carom seeds) 1/2 tsp
- Green chillies chopped
All Ingredients - Final Seasoning
- Garam masala 1/2 tsp
Tools You'll Need
- Pressure cooker
- Pan
- Pot
- Whisk
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Daal Base
Pour 1/2 cup of oil into a pressure cooker and heat it. Add 2 tablespoons of ginger-garlic paste and for a few seconds until fragrant. Add 1 large sliced onion and until it turns translucent, about .
Step 2: Add Spices to Daal Base
Add 1 teaspoon of cumin seeds, 1 teaspoon of salt, 1 teaspoon of red chilli powder, and 1/2 teaspoon of turmeric powder to the onions. Mix well and cook for about until the spices are fragrant.
Step 3: Cook Tomatoes
Add 1/2 cup of water to the spice mixture and stir. Then, add 1 chopped tomato and mix. Cook until the tomatoes soften and blend into the masala, about .
Step 4: Pressure Cook Lentils
Add 1/2 kg of washed and soaked Sabat Masoor daal (whole red lentils) to the pressure cooker and mix thoroughly with the masala. Pour in 2 cups of water. Close the pressure cooker lid and cook for after the first whistle, or until the lentils are tender.
Step 5: Prepare Omelette
While the daal is cooking, 1 egg with salt to taste and chopped green chillies in a bowl. Heat a small pan and pour the egg mixture to make an omelette. Cook until set, then flip and cook the other side. Once cooked, chop the omelette into small pieces.
Step 6: Prepare White Rice
In a separate pot, bring water to a boil. Add salt to taste, 2-3 star anise, 1 teaspoon of cumin seeds, and a few curry leaves. Add approximately 1.5 cups of washed rice to the boiling water. Cook until the rice is tender and fluffy, then cover and .
Step 7: Finish the Daal
Once the daal is pressure cooked, open the lid. Add 1 cup of water to adjust the consistency and mix. Stir in the chopped omelette. Add chopped coriander, green onion, sliced green chillies, and ginger for garnish. Cover and let the daal for a few minutes to allow the flavors to meld.
Step 8: Prepare and Add Tarka
In a small pan, heat 2 tablespoons of desi ghee. Add 1 teaspoon of red chilli flakes, 1/2 teaspoon of ajwain (carom seeds), and chopped green chillies. for about until fragrant. Pour this hot tarka over the daal. Finally, sprinkle 1/2 teaspoon of garam masala over the daal and mix gently.
Step 9: Serve and Enjoy
Serve the hot Sabat Masoor Daal Lahori Special with the prepared white rice. Garnish with additional fresh coriander, green onion, green chillies, and ginger if desired. Enjoy your meal!
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