Masoor Chi Paatal Bhaaji is a simple, yet totally delicious vegetable made using red lentils/ whole masoor. This recipe has been passed down to me by my mom and is one of my favourites too. It is quite a versatile vegetable preparation, as it goes very well with chapatis, bhakaris or even with hot steamed rice as a gravy instead of the regular daal!

In this recipe, you will notice that in the ingredients, I have mentioned a Punjabi masala where just four ingredients have been used. I always prepare a small jar of this spice mix, as it is very useful in the preparation of Punjabi dishes as well as biryanis.

To it, I have not added any corriander or cumin seeds, for the very reason that we generally have these powders separately prepared and stored in our pantry. These can be just added to the dish as per requirement and this Punjabi masala being quite aromatic, many a times doesn’t even require the addition of any other spices!

For some more delicious vegetable dishes, do take a look at the following recipes too….

  1. Mugaachi Usal
  2. Safed Vaatanyaachi Usal
  3. Usal Misal
  4. Safed Chawli Chi Usal

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml


  • 1 1/4 cupMasoor (Red Lentils)
  • 1 1/2 Medium Onions …. Finely Chopped
  • 1/2 Medium Tomato…. Finely Chopped
  • 1 Potato…. Diced
  • 1 tsp Ginger Garlic Paste
  • 3/4 Turmeric Powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 3/4 tsp Punjabi Garam Masala
  • Salt to taste
  • 1/4 cup Fresh Corriander Leaves …. Chopped

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves


  1. To make Masoor Chi Paatal Bhaaji, rinse the whole masoor well in sufficient water and soak overnight in sufficient water.
  2. Next, heat a pan and add oil to it for tempering. When it heats up, add the mustard seeds.
  3. As soon as they splutter, add the asafoetida and the curry leaves.
  4. To this, add the chopped onions and saute till translucent.
  5. Add the ginger garlic paste and saute for a while.
  6. Next, add the turmeric powder and mix. Add in the potato and mix. Add a little water to cover the potatoes and cover and cook.
  7. After about five minutes add the masoor and mix. Cover and cook further till half done.
  8. Add the tomato and all the other spice powders.
  9. When the masoor and potatoes are fully cooked add salt to taste and add water if required to adjust the consistency of the gravy.
  10. Garnish with corriander leaves and serve this delicious and nutritious Masoor Chi Paatal Bhaaji with some Bhaakari and an accompaniment of Sukki Lasni Chatni, onions and green chillies!

Note :

Punjabi Garam Masala….

Cloves, Cardamom, Cinnamon, Black Peppercorns to be measured in equal proportions, slightly roasted on low flame and to be ground to a fine powder when cooled! This masala is easy and quick to prepare and works wonders in biryanis and Punjabi dishes!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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