Masoor Dal with Basmati Rice

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice until the water runs mostly clear. Finely chop the onion, tomato, and cilantro, then mince the garlic and grate the ginger.

   150 g basmati rice1 small, finely chopped onion200 g, chopped tomato15 g, chopped fresh cilantro2 cloves, minced garlic15 g, finely grated fresh ginger
2. 2

   Combine the basmati rice, water, and salt in a small saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes without lifting the lid. Remove from the heat and leave covered while the dal finishes.

   150 g basmati rice250 ml water¼ tsp salt
3. 3

   Meanwhile, heat the vegetable oil in a wide saucepan over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and ginger for 30 seconds, then add the turmeric, cumin, coriander, and chili powder. Cook for 30 seconds until fragrant, taking care not to scorch the spices.

   1 tbsp vegetable oil1 small, finely chopped onion2 cloves, minced garlic15 g, finely grated fresh ginger1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander¼ tsp, or to taste chili powder
4. 4

   Add the tomato, red lentils, water, and salt. Bring to a boil, then reduce to a steady simmer and cook uncovered for 15 minutes, stirring occasionally, until the lentils are tender and creamy. Add a splash of water if the dal becomes thicker than desired.

   200 g, chopped tomato180 g, rinsed red lentils550 ml water1 tsp, or to taste salt
5. 5

   Fluff the rice with a fork. Taste the dal and adjust the salt or chili if needed, then fold in the fresh cilantro. Serve the creamy dal over the rice while hot.

   15 g, chopped fresh cilantro

Origin & History

Masoor dal is a beloved everyday dish across India, made from red lentils that cook quickly into a smooth, nourishing curry. It is commonly served with rice, flatbreads, and regional spice combinations, with each household adding its own tempering or garnish.