Name: Sabat Masoor Daal Lahori Special
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 1/2 cup Oil; 2 TBS Ginger-garlic paste; 1 large, sliced Onion; 1 tsp Cumin seeds; 1 tsp Salt; 1 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1/2 cup Water; 1, chopped Tomatoes; 1/2 kg (washed and soaked) Sabat Masoor daal (whole red lentils); 2 cups Water; 1 Egg; to taste Salt; chopped Green chillies; 1.5 cups (approx) Rice; to taste Salt; 2-3 Star anise; 1 tsp Cumin seeds; a few Curry leaves; chopped Coriander; chopped Green onion; sliced Green chillies; julienned Ginger; 2 TBS Desi ghee (Clarified butter); 1 tsp Red chilli crunched (Red chili flakes); 1/2 tsp Ajwain (Carom seeds); chopped Green chillies; 1/2 tsp Garam masala

Ready in

45 mins

Cuisine

Pakistani · Punjabi

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~650 kcal

Recipe by Zaikafullly Yours on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 28 ready

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

Egg

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 sauté for a few seconds until fragrant. Add 1 large sliced onion and sauté 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 sautéed 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, whisk 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 let it rest.

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 julienned ginger for garnish. Cover and let the daal simmer 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. Sauté for about until fragrant. Pour this hot tarka over the simmering 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!

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes