indianlentilsveganlowfatbeginnerstovetopdal

Masoor Dal

Name: Masoor Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 160 g red lentils; 700 ml water; 100 g onion, finely chopped; 150 g tomato, finely chopped; 10 g ginger, grated; 8 g garlic, minced; 1/2 tsp ground turmeric; 1 tsp salt; 2 tsp neutral oil; 1 tsp cumin seeds; 1/4 tsp garam masala; 1/4 tsp red chili flakes; 10 g cilantro, chopped; 2 tsp lemon juice; 30-60 ml hot water, as needed to loosen

Masoor Dal is a comforting, gently spiced red lentil dish with a soft, velvety texture and bright savory notes from tomato, ginger, and garlic. A quick cumin tempering poured over the top adds aroma and depth while keeping the dish light and beginner-friendly.

30 min

2 servings

258 kcal

Indian

Ingredients

Dal base

160 gred lentils
700 mlwater
100 gonion, finely chopped
150 gtomato, finely chopped
10 gginger, grated
8 ggarlic, minced
1/2 tspground turmeric
1 tspsalt

Tempering

2 tspneutral oil
1 tspcumin seeds
1/4 tspgaram masala
1/4 tspred chili flakes

To finish

10 gcilantro, chopped
2 tsplemon juice
30-60 mlhot water, as needed to loosen

Instructions

1
Rinse the red lentils under cold water until the water runs mostly clear. Finely chop the onion and tomato, grate the ginger, mince the garlic, and chop the cilantro so everything is ready before cooking.
2
Add the red lentils, water, onion, tomato, ginger, garlic, ground turmeric, and salt to a medium saucepan. Bring to a boil over medium-high heat, skimming off any foam if needed.
3
Lower to a gentle simmer and cook for 14-16 minutes, stirring once or twice, until the lentils have completely softened and started to break down. If the dal looks too thick before the lentils are tender, add a splash of hot water.
4
While the dal simmers, heat the neutral oil in a small pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant and slightly darkened; do not let them burn or they will taste bitter. Stir in the garam masala and red chili flakes for about 5 seconds.
5
Pour the tempering into the cooked dal and stir well. Simmer for 1 minute so the flavors meld. Adjust the consistency with a little hot water if you want a looser, soupier dal.
6
Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Serve hot.

Nutrition per serving

258 kcal

Calories

14g

Protein

38g

Carbs

Fat

11g

Fiber

Notes

•For a smoother, more traditional texture, whisk the cooked dal briefly with a spoon or potato masher before adding the tempering.
•Serve with steamed rice or chapati; for a low-fat meal, pair with plain rice and a cucumber salad.
•If your tomatoes are very tart, let the dal simmer an extra minute after adding the tempering to round out the flavor.

Background

Masoor dal is a staple home-style lentil preparation across many parts of India, especially valued for being quick-cooking, affordable, and nourishing. Unlike richer restaurant dals, everyday versions are often lightly tempered and designed for simple daily meals with rice or flatbread.

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