Masoor Dal

Discover everything you need to know about India's favorite daily lentil dish, Masoor Dal. This classic Indian recipe is made with quick-cooking red lentils, onions, tomatoes, and a pile of warm, fragrant spices.

Course Main Course

Cuisine Indian

Cook Time 35

Total Time 35

Servings servings (1 1/2 cups each)

Calories 248kcal

Author Meggan Hill

Ingredients

8 ounces dried red lentils (about 1 heaping cup, see note 1)
1 tablespoon peanut oil or canola oil (see note 2)
1/2 teaspoon black mustard seeds (see note 3)
1/2 teaspoon cumin seeds
1 small onion peeled and finely chopped (about 1 cup)
1 tablespoon fresh grated ginger (see note 4)
1 green chili minced (see note 5)
1 (28-ounce) can whole plum tomatoes undrained
1/2 teaspoon red chili powder (see note 6)
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
cilantro leaves for garnish
cooked rice and plain yogurt and naan bread, for serving.

US Customary - Metric

Instructions

Using a fine-mesh sieve or colander, rinse lentils until the water runs clear (lentils tend to be dusty). Drain well. In a large pot over medium-high heat, add lentils and 6 cups water.
Bring to a boil, reduce heat, and simmer until the lentils are tender, about 10 to 15 minutes. Skim any foam off the top of the water with a spoon. Drain well (the lentils will be extremely soft and falling apart).
Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add mustard seeds, cumin seeds, and onion and stir until the seeds crack and pop and onion is softened, about 5 to 8 minutes. Stir in ginger and green chili until fragrant, about 1 minute.
Stir in the tomatoes and mash to break up the tomatoes (I like to use a potato masher). Cook until the tomato juice has started to evaporate, about 10 minutes. Stir in chili powder, coriander, turmeric, and salt.
Cook for 2 minutes, then stir in the cooked lentils. Garnish with cilantro and serve with cooked rice, yogurt, and naan bread.

Notes

Red lentils: Red lentils are split in half so they cook quickly, in just 10 to 15 minutes. You don't need to soak them in advance. If you can't find red lentils, substitute split peas.
Oil: Or substitute ghee or clarified butter. Look for something with a high smoke point, and you need enough that the seeds don't scorch.
Black mustard seeds: Or substitute brown mustard seeds. They have a similar appearance, are easier to find, and have a milder flavor.
Ginger: Store the whole root ginger in the freezer (peeled or unpeeled) for up to 4 months and grate it as needed using a box grater or microplane grater. To peel the ginger, scrape of the skin with the tip of a spoon or a vegetable peeler.
Green chilies: Look for long, slim “Indian” or “finger” chilis. Or, substitute serranos or even jalapeños (they are milder in flavor). For a milder curry, remove the seeds.
Red chili powder: Look for a single ground chili or blend of different kinds but not the Americanized “chili powder” used in chili recipes. Guntur and Kashmiri chili powder are popular varieties, or substitute cayenne pepper.
Yield: This recipe makes about 6 cups of Masoor Dal, enough for 4 servings, 1 1/2 cups each.
Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition