Masoorchi Usali (Whole Masoor Dal / Brown Lentil Stir Fry)
A quick, protein-packed vegan and gluten-free Goan lentil stir fry made with whole brown lentils, onion, tomato, and fresh coconut.
Servings 4 People
Ingredients
- ½ cup whole brown lentils sabut masoor
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 2 tablespoons freshly grated coconut
- 2 tablespoons oil
- ¼ teaspoon salt or to taste
For seasoning:
- 1 green chili slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida hing
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
For garnish:
- 2 tablespoons chopped fresh coriander cilantro
Instructions
- Wash and soak the whole brown lentils for 2–3 hours. Drain.
- Pressure cook the soaked lentils with 2 cups water for 2 whistles (or 8–10 minutes on high pressure in an Instant Pot with natural release). Let the pressure release fully.
- Heat oil in a kadai or skillet. Add mustard seeds and let them sputter, then add cumin seeds.
- Once the cumin crackles, add curry leaves, asafoetida, and the slit green chili. Stir.
- Add chopped onion and sauté until pink and translucent.
- Add chopped tomato and cook until soft and mushy.
- Sprinkle in salt and mix, then add turmeric powder.
- Add the cooked lentils and grated coconut, mixing well.
- Simmer for 5 minutes on low heat. Taste and adjust salt.
- Garnish with chopped coriander (cilantro).
Notes
Make sure you're using whole brown lentils (sabut masoor), not split masoor dal, for the right texture.
Keeps refrigerated for 3–4 days, making it a good meal-prep option.
Keeps refrigerated for 3–4 days, making it a good meal-prep option.