Masoor Dal

This masoor dal is light yet deeply satisfying, with red lentils cooked down into a soft, creamy stew brightened by tomato, ginger, and lemon. A quick cumin tempering added at the end gives it a warm, aromatic finish without making it heavy.

Nutrition · per serving

309kcal

17.3gProtein

49.2gCarbs

4.1gFat

14.7gFiber

2 servings

Ingredients

16 items

Dal base

red lentils, rinsed160 g

water700 ml

tomatoes, finely chopped200 g

onion, finely diced100 g

garlic, minced12 g

ginger, finely grated10 g

ground turmeric1/2 tsp

salt1 tsp

Spiced tempering

cumin seeds1 tsp

ground coriander1 tsp

chilli powder1/4 tsp

garam masala1/2 tsp

rapeseed oil1 tsp

To finish

fresh coriander, chopped15 g

lemon juice2 tsp

black pepper1/8 tsp

Tips

•For an even lower-fat version, dry-toast the cumin seeds in the pan and add 1-2 tablespoons of water before the ground spices instead of using oil.
•Red lentils cook quickly; avoid a hard boil or they can catch and thicken unevenly.
•Serve with steamed basmati rice, chapati, or a side of sautéed greens.
•If you prefer a smoother dal, whisk it vigorously for 20-30 seconds at the end.

Steps

1
Rinse the red lentils under cold water until the water runs mostly clear. Finely dice the onion, chop the tomatoes, mince the garlic, grate the ginger, and chop the fresh coriander so everything is ready before cooking.
160 g red lentils, rinsed100 g onion, finely diced200 g tomatoes, finely chopped12 g garlic, minced10 g ginger, finely grated15 g fresh coriander, chopped
2
Place the lentils, water, onion, tomatoes, garlic, ginger, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, skimming off any foam if needed.
160 g red lentils, rinsed700 ml water100 g onion, finely diced200 g tomatoes, finely chopped12 g garlic, minced10 g ginger, finely grated1/2 tsp ground turmeric1 tsp salt
3
Reduce to a gentle simmer and cook for 14-16 minutes, stirring occasionally so the lentils do not catch on the bottom. The dal is ready when the lentils have collapsed and the mixture is creamy; if it thickens too much before the lentils are fully soft, add a splash of water.
4
While the dal simmers, heat the rapeseed oil in a small frying pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant and slightly darkened, then stir in the ground coriander, chilli powder, and garam masala for 10 seconds. Do not let the spices burn.
1 tsp rapeseed oil1 tsp cumin seeds1 tsp ground coriander1/4 tsp chilli powder1/2 tsp garam masala
5
Pour the hot tempering into the simmering dal and stir well. Simmer for 1 more minute to blend the flavours, then turn off the heat.
6
Stir in the fresh coriander, lemon juice, and black pepper. Taste and adjust salt or lemon if needed. Serve hot; for the best texture, let it stand 2 minutes before serving so it thickens slightly.
15 g fresh coriander, chopped2 tsp lemon juice1/8 tsp black pepper

Origin & History

Masoor dal is a staple home-style dish across many parts of India, valued for its speed, affordability, and nourishment. Everyday versions vary by region and household, but the combination of lentils with turmeric and a fragrant tempering of spices is a classic technique in Indian cooking.

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Steps

Rinse the red lentils under cold water until the water runs mostly clear. Finely dice the onion, chop the tomatoes, mince the garlic, grate the ginger, and chop the fresh coriander so everything is ready before cooking.

160 g red lentils, rinsed100 g onion, finely diced200 g tomatoes, finely chopped12 g garlic, minced10 g ginger, finely grated15 g fresh coriander, chopped

Place the lentils, water, onion, tomatoes, garlic, ginger, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, skimming off any foam if needed.

160 g red lentils, rinsed700 ml water100 g onion, finely diced200 g tomatoes, finely chopped12 g garlic, minced10 g ginger, finely grated1/2 tsp ground turmeric1 tsp salt

Reduce to a gentle simmer and cook for 14-16 minutes, stirring occasionally so the lentils do not catch on the bottom. The dal is ready when the lentils have collapsed and the mixture is creamy; if it thickens too much before the lentils are fully soft, add a splash of water.

While the dal simmers, heat the rapeseed oil in a small frying pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant and slightly darkened, then stir in the ground coriander, chilli powder, and garam masala for 10 seconds. Do not let the spices burn.

1 tsp rapeseed oil1 tsp cumin seeds1 tsp ground coriander1/4 tsp chilli powder1/2 tsp garam masala

Pour the hot tempering into the simmering dal and stir well. Simmer for 1 more minute to blend the flavours, then turn off the heat.

Stir in the fresh coriander, lemon juice, and black pepper. Taste and adjust salt or lemon if needed. Serve hot; for the best texture, let it stand 2 minutes before serving so it thickens slightly.

15 g fresh coriander, chopped2 tsp lemon juice1/8 tsp black pepper