Indian Red Lentil Masoor Dal Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 cup red lentils (masoor dal, rinsed and drained)

3 cups water (or vegetable broth for added flavor)

1 teaspoon turmeric powder

Salt (to taste)

2 tablespoons vegetable oil or ghee (for a vegan version, stick with oil)

1 teaspoon cumin seeds

1 medium onion (finely chopped)

2 cloves garlic (minced)

1 inch ginger (grated)

1 green chili (finely chopped, adjust based on your heat preference)

1 medium tomato (diced, or 1/2 cup canned diced tomatoes)

1 teaspoon ground coriander

1/2 teaspoon garam masala

Fresh cilantro (chopped for garnish)

Juice of half a lemon

Directions

Soaking the Lentils:

While red lentils typically cook quickly and don't require soaking, if you have time, a quick soak (about 20-30 minutes) can help make them even more digestible and speed up the cooking process slightly.

This step is optional but can be helpful for those with sensitive digestive systems.

Cook the Lentils:

In a large pot, combine the rinsed lentils, water (or broth), turmeric, and a pinch of salt. Bring to a boil, then reduce the heat to a simmer.

Keep an eye on the water level as the lentils cook. Red lentils tend to absorb a lot of water, and you may need to add more to prevent them from sticking to the bottom of the pot. A good rule of thumb is to ensure the water level is about an inch above the lentils at all times during cooking.

Cover and cook for about 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Prepare the Tadka (Tempering):

While the lentils are cooking, heat the oil in a separate pan over medium heat. Add the cumin seeds and wait until they start to sputter.

Add the chopped onions and cook until they turn translucent. Stir in the garlic, ginger, and green chili, cooking for another minute until fragrant.

Mix in the diced tomato, ground coriander, and a pinch of salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.

Combine and Simmer:

Once the lentils are cooked, add the tadka to the pot of lentils. Stir well to combine.

The consistency of Masoor Dal can vary greatly depending on personal preference. Some like it thick and hearty, almost like a stew, while others prefer it more soup-like. After combining the tadka with the lentils, adjust the consistency by adding water a little at a time until you achieve your desired thickness.

Add the garam masala and adjust the seasoning as needed.

Simmer together for 5-10 minutes, allowing the flavors to meld.

Garnish and Serve:

Turn off the heat and stir in the fresh lemon juice. The addition of lemon juice at the end of cooking not only adds a bright, tangy flavor but also enhances the absorption of iron from the lentils. If you don't have lemon juice, a drizzle of vinegar can also work as a substitute.

Garnish with chopped cilantro before serving.

Masoor Dal pairs beautifully with a variety of dishes. For a complete meal, serve it alongside basmati rice or flatbreads like roti or naan. For a low-carb option, cauliflower rice makes an excellent substitute.