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Handiہانڈیاردو
Daal & beans

Sabut Masoor Recipe

ثابت مسور بنانے کا طریقہ

Sabut masoor the homestyle way: whole brown lentils cooked tender in an onion and tomato masala, earthy and thick enough to scoop up with roti.
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Illustration of Sabut Masoor

Prep

10 min

Cook

55 min

Marinate / soak

2 hr

Serves

4

Difficulty

Easy

Spice

Medium hot

Whole masoor still has its brown skin, so it holds its shape and tastes deeper and earthier than the washed red kind. In most Pakistani homes it is cooked like a salan: the lentils are boiled first, then simmered in a browned onion and tomato masala. The grains should be soft right through but not split open.

Ingredients

4 servings

For 4 servings

Measures

For the masala

To finish

Method

  1. Pick over the lentils for small stones, wash them well and soak in plenty of water.

    ⏱ 120 min

  2. Drain and put in a pot with 4 cups of fresh water and the turmeric. Bring to the boil and skim off the froth.

    ⏱ 5 min

  3. Partly cover and simmer on low heat until the lentils are soft right through but still whole. Add the salt halfway.

    ⏱ 30 min

  4. Meanwhile heat the oil in a karahi on medium heat, add the cumin and let it sizzle, then fry the onion until golden brown.

    ⏱ 8 min

  5. Add the ginger-garlic paste and fry for a minute, then add the tomatoes, red chilli, coriander powder and chilli flakes. Bhuno, adding a splash of water if it sticks, until the tomatoes break down and the oil separates.

    ⏱ 7 min

  6. Add the lentils and their water to the masala. Simmer on low heat, stirring now and then, until the gravy thickens and the masala has soaked into the lentils.

    ⏱ 12 min

  7. Add the green chillies, garam masala and ginger, cover and leave on the lowest heat for 3 minutes. Top with coriander and serve.

    ⏱ 3 min

Tips for the best result

  • In a pressure cooker, soaked sabut masoor needs only 1 or 2 whistles. It goes from tender to split very quickly.
  • A squeeze of lemon or a pinch of amchur at the end brightens the earthy flavour.

Common mistakes

  • Not checking for stones. Whole masoor often has tiny pebbles that look just like the lentils.
  • Boiling it too hard. A rolling boil splits the skins; keep it at a gentle simmer.

How to serve

Serve hot with roti or plain rice, sliced onion and a bowl of raita.

Storing and reheating

Keeps 3 days in the fridge and freezes for a month. Add a splash of hot water when reheating.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
360kcal
Protein
13g
Fat
18g
Carbs
39g
Fibre
7.1g
Sodium
740mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 39

Whole dish ≈ Rs 155 · 93% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Sabut Masoor: questions people ask

Do I need to soak sabut masoor?

It is best to soak it for 2 hours. It will cook without soaking, but takes about 15 minutes longer and the grains cook less evenly.

Is sabut masoor healthier than red masoor?

Whole masoor keeps its skin, so it has more fibre and keeps you full longer. Both are good sources of protein.

Serve it with, and similar recipes

All daal recipes

Read this recipe in Urdu: ثابت مسور بنانے کا طریقہ

https://handi.danixsoft.com/recipes/sabut-masoor · Handi, DanixSoft