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Indian · Dinner

Masoor Dal

VegEasy

Diet: Veg · Vegan · High-protein

Simmer red lentils until soft. Stir in an onion and tomato tempering, then finish with lemon.

Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of masoor dal
Representative red-lentil dal; the photographed tempering includes dried chili, omitted here. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Liquids

Seasoning and finishing

Equipment

Sieve; saucepan; frying pan; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the lentils · About 25 min

  1. Rinse 120 ml split red lentils, rinsed in the sieve.
  2. Put the drained lentils, 720 ml water and ½ tsp turmeric in the saucepan.
  3. Bring the water to a boil.
  4. Reduce the heat to low.
  5. Let Masoor Dal simmer for 20–25 minutes; stir at 5-minute intervals.

    Check: The lentils should break down when pressed with a spoon.

Cook the tempering while the lentils simmer

  1. Heat 2 tbsp neutral oil in the frying pan over medium heat.
  2. Add 1 tsp cumin seeds.
  3. Stir for 30 seconds.
  4. Add 79.2 ml chopped onion.
  5. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften and become pale gold.

  6. Add 3 cloves chopped garlic, 1 tsp grated ginger and ½ tsp chopped green chili.
  7. Stir for 1 minute.
  8. Add 120 ml chopped tomato, ¼ tsp red chili powder, ⅛ tsp asafoetida and ½ tsp salt.
  9. Cook for 4–5 minutes.

    Check: The tomato should soften into a thick mixture.

Combine · About 3 min

  1. Stir the tempering into the cooked lentils.
  2. Add ¼ tsp garam masala.
  3. Simmer for 2–3 minutes.
  4. Turn off the heat.
  5. Add 2 tbsp chopped coriander and 1 tsp lemon juice.
  6. Stir to combine.

Tips

  • Small side portions.

Substitutions

  • Use split yellow lentils as an adaptation, with a different cooking time.

Storage

  • Get perishable Masoor Dal into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Masoor Dal within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Masoor Dal to 74°C / 165°F, stirring or turning it for even heating. When Masoor Dal is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Masoor Dal includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Masoor Dal becomes softer in storage.

Make ahead

  • Measure dal and spices ahead; cook dal one day ahead and refrigerate.

FAQ

Does red lentil dal need soaking?

This recipe does not require a long soak.

Why is it very thick?

Dal absorbs water after cooking; loosen with boiling water.

How should I store masoor dal?

Get perishable Masoor Dal into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Masoor Dal within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Masoor Dal Recipe (Easy Red Lentil Dal).

Stovetop version with split red lentils; optional dried chili and fenugreek omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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