Cooking with B.J

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Saabat Masoor
(Spicy Whole Egyptian Lentils)


- 250 g. saabat masoor , soaked overnight and drained
- 1 liter water
- 4 garlic cloves, skinned and finely chopped
- 1 level tsp. chili powder
- 1\4 tsp. ground turmeric
- 1\2 level tsp. ground coriander
- 1 tsp. salt
- 1 level tsp.  garam masala
- 2-3 tbsp. finely chopped fresh coriander leaves
For Tempering (Bikhar)
1\4 cup oil
- 2 garlic cloves, sliced thinly

Masoor  or Egyptian lentils come in two varieties: 
Saabat Masoor (whole lentils). It is dark brown in color and takes long time to cook.  
Masoor Dal (split Egyptian lentils). Masoor dal is pinkish in color and takes less water and time to cook.
Pakistani masoor is more tastier than the masoor grown in other parts of Asia.
1.Drain the soaked lentil and wash well. Place the masoor in a large heavy-based saucepan, add the water, garlic, salt, chili powder, turmeric, and coriander powder. 2. Bring to the boil. Cover the pan and simmer for about 2 hours or until very soft and tender. (This process can be speeded up in a pressure cooker. Use half the quantity of water. Follow the
manufacturer's instructions for timing. Usually it takes about 15-20 minutes in a pressure cooker. You may have to add  more water if the lentil is not tender yet and cook for further 8 to 10 minutes.)
3. To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown, add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few more minutes.
4. Pour in a serving dish and garnish with coriander leaves and green chili. Sprinkle garam masala and serve hot with  Chapati, Nan or boiled rice.
Try our Bajray Ki Roti , Poori and Suji Ka Halva and how about Kalay Channe curry!