Masoor Dal

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.

Nutrition · per serving

258kcal

14.5gProtein

38.8gCarbs

5gFat

11.8gFiber

2 servings

Ingredients

15 items

Dal base

red lentils160 g

water700 ml

onion, finely chopped100 g

tomato, finely chopped150 g

ginger, grated10 g

garlic, minced8 g

ground turmeric1/2 tsp

salt1 tsp

Tempering

neutral oil2 tsp

cumin seeds1 tsp

garam masala1/4 tsp

red chili flakes1/4 tsp

To finish

cilantro, chopped10 g

lemon juice2 tsp

hot water, as needed to loosen30-60 ml

Tips

•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.

Steps

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.
160 g red lentils100 g onion, finely chopped150 g tomato, finely chopped10 g ginger, grated8 g garlic, minced10 g cilantro, chopped
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.
160 g red lentils700 ml water100 g onion, finely chopped150 g tomato, finely chopped10 g ginger, grated8 g garlic, minced1/2 tsp ground turmeric1 tsp salt
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.
30-60 ml hot water, as needed to loosen
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.
2 tsp neutral oil1 tsp cumin seeds1/4 tsp garam masala1/4 tsp red chili flakes
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.
30-60 ml hot water, as needed to loosen
6
Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Serve hot.
10 g cilantro, chopped2 tsp lemon juice

Origin & History

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.

indian lentils vegan lowfat beginner stovetop dal

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Steps

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.

160 g red lentils100 g onion, finely chopped150 g tomato, finely chopped10 g ginger, grated8 g garlic, minced10 g cilantro, chopped

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.

160 g red lentils700 ml water100 g onion, finely chopped150 g tomato, finely chopped10 g ginger, grated8 g garlic, minced1/2 tsp ground turmeric1 tsp salt

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.

30-60 ml hot water, as needed to loosen

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.

2 tsp neutral oil1 tsp cumin seeds1/4 tsp garam masala1/4 tsp red chili flakes

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.

30-60 ml hot water, as needed to loosen

Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Serve hot.

10 g cilantro, chopped2 tsp lemon juice