Masoor Dal (Stewed Red Lentils)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
219 kcal
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Course
Soup
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Cuisine
Vegetarian, Vegan
Masoor Dal (Stewed Red Lentils)
Description
Masoor Dal (Stewed Red Lentils) combines a blend of aromatic spices and vegetables with red lentils simmered in stock and diced tomatoes. The recipe starts by sautéing sweet potatoes, onion, garlic, ginger, and serrano chile, then adding lentils and spices such as cumin, coriander, turmeric, and fenugreek leaves to develop a fragrant base. After adding tomatoes and stock, the mixture simmers until the lentils are tender and the texture is stew-like, showcasing a balance of tender vegetables and spiced lentils.
The dish has a soft, hearty texture with layers of earthiness and warmth from the spices. Topped with chopped cilantro, it brings a freshness that balances the mild heat from the serrano chile. It is typically served with grilled naan or steamed basmati rice to complement the rich, spiced lentils.
If a soupier consistency is preferred, additional stock can be added during cooking. The dal also freezes well; cool completely then store airtight. Reheat gently with added water or stock, seasoning again as needed to maintain flavor and texture.
Ingredients
- 2 tablespoons extra virgin olive oil or ghee
- 1 medium sweet potato peeled and diced
- 1 medium yellow onion diced
- 3 garlic cloves, minced
- 2 teaspoons ginger minced
- 1 serrano chile seeded and diced
- 1 cup red lentils
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 2 teaspoons Turmeric ground
- 2 teaspoons fenugreek leaves dried
- 15 ounces diced tomatoes
- 1 quart vegetable stock or chicken stock
- ¼ cup cilantro chopped
- salt to taste
- black pepper to taste
garnish
- 3 tbsp cilantro chopped
Instructions
- Pour oil or ghee into a dutch oven and place over medium-high heat.
- Add sweet potatoes and sauté for 2 to 3 minutes. Stir in onions, garlic, ginger, and Serrano chile and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
- Stir in red lentils, cumin, coriander, turmeric, ginger, and fenugreek leaves and continue to cook for 4 to 5 minutes, until mixture becomes fragrant and slightly smoky in scent.
- Add diced tomatoes and stock and bring mixture to a boil. Once mixture is boiling, cover and reduce heat to medium-low and simmer for 30 to 35 minutes or until lentils have softened and mixture has turned into a stew-like consistency. Season with salt and pepper and stir in cilantro.
- Top with more cilantro and serve with a side of grilled naan or steamed basmati rice.
Notes
- Add 2 to 3 cups more stock for a traditional soupier consistency.
- To freeze, cool fully before transferring to airtight containers.
- When reheating frozen dal, add 1/2 to 2 cups water or stock and heat until well warmed; adjust salt and pepper to taste.
- Serve topped with fresh cilantro alongside grilled naan or steamed basmati rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 219kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 664mg | 28% |
| Potassium | 625mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 5855IU | 117% |
| Vitamin C | 12mg | 13% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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