Masoor Dal (Indian Red Lentils)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
315 kcal
-
Course
Side Dish, Main Course, Soup
-
Cuisine
Indian
Masoor Dal (Indian Red Lentils)
Description
This recipe starts by tempering cumin and mustard seeds in olive oil until fragrant and popping, followed by frying fresh garlic, ginger, and chilies to form the aromatic base. Chopped onions are cooked until soft and lightly browned, then ground spices including coriander, turmeric, asafoetida, Kashmiri chili powder, cinnamon, and clove are added for depth of flavor. Red lentils, diced tomatoes, and chicken or vegetable broth are combined and simmered until the lentils soften into a thick dal.
The dish achieves a balance of hearty and bright flavors with the addition of lime juice, providing acidity that complements the warm spices. Fresh chopped cilantro is sprinkled on top for freshness. Masoor dal has a thick, stew-like texture with tender lentils and a mildly spiced taste.
This dal is traditionally served alongside flatbreads like naan, roti, or chapati, offering a comforting and protein-rich component to meals. Using broth instead of water as the cooking liquid enriches the overall taste, giving a fuller mouthfeel.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 1/2 teaspoons garlic chopped, fresh
- 1 teaspoon ginger chopped fresh
- 1-2 green chili chopped (if you want to reduce the heat use green chilies and discard the seeds and membranes, or red chili
- 1/2 cup onion , finely chopped
- 2 teaspoons ground coriander
- 1/2 teaspoon Turmeric
- 1/4 teaspoon asafoetida (aka hing powder)
- 1 black cardamom pod
- Pinch kashmiri chili powder , or cayenne pepper
- cinnamon small pinch
- clove small pinch
- 1 1/2 cups red lentils , thoroughly rinsed and drained
- 2 tomato diced
- 4 cups chicken broth see Note, or vegetable broth
- 1 teaspoon salt
- lime juice juice of one lime
- cilantro fresh, chopped, for serving
- salt to taste
Instructions
- Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add spices and cook for another minute. Add the lentils, tomatoes, broth, and salt. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally. Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.Serve with fresh naan, sourdough naan, rotis or chapatis.
Notes
- Using broth instead of water adds depth of flavor to the dal.
- Adjust the heat by limiting seeds in chilies or changing chili types.
- Serve with naan, roti, or chapati to complement the lentils.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 628mg | 26% |
| Potassium | 851mg | 18% |
| Fiber | 23g | 92% |
| Sugar | 5g | 10% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
