Masoor Dal, is a creamy spiced lentil dish, perfect over rice. This Indian favorite combines red lentils with onions, tomatoes, and aromatic spices. Follow easy steps for a delicious and healthy meal.
How to make Masoor Dal :
Preparation :
1. To start the cooking process, measure out ½ cup of masoor dal (split and husked red lentils) and transfer them into a large bowl. Rinse the lentils under cold running water for about a minute. Use your fingers to gently swirl and clean them. This helps to remove any dirt or impurities and also reduces the surface starch. After rinsing, drain the water completely.
Once rinsed, add the lentils to a 3-litre stovetop pressure cooker. Pour in 1½ to 1¾ cups of fresh water, depending on the consistency you desire. You can also use a pot, pan, or an Instant Pot if you prefer. Red lentils cook fairly quickly, so you won’t need much water or time.
2. Seal the pressure cooker and cook the red lentils over medium to medium-high heat for approximately 5 to 6 whistles. This will ensure the lentils are soft and cooked through.
Once done, allow the pressure to release naturally before opening the lid. This step ensures safety and helps the lentils continue cooking gently with the retained heat. After opening the cooker, check the texture. The lentils should be soft, mushy, and easily mashable with the back of a spoon or a whisk.
Make Onion Tomato Masala :
3. In a separate deep skillet or a heavy-bottomed pan, heat 2 tablespoons of your preferred cooking oil over medium flame. You can use neutral oils like sunflower, canola, or a traditional oil like mustard or ghee for more flavor.
Once the oil is heated, add 1 teaspoon of cumin seeds. Let them sizzle and crackle for a few seconds. This step releases their nutty aroma and acts as the foundation of the masala base.
4. Next, add ⅓ cup of finely chopped onions to the pan. Stir well to coat them in the oil. Lower the flame slightly and sauté the onions gently, ensuring they cook evenly without burning.
5. Continue to sauté the onions on low to medium-low heat. Keep stirring occasionally to prevent sticking or browning too fast. Cook them until they turn soft, translucent, and light golden in color. This takes about 5–7 minutes. Be careful not to burn them, as burnt onions can introduce a bitter taste.
6. Now, add 1 teaspoon of finely chopped ginger and 2 to 3 garlic cloves, peeled and crushed or finely chopped. Both ingredients add depth and warmth to the dish. Stir them into the onions and sauté for 10 to 15 seconds until the raw aroma disappears and they become fragrant.
7. Add 1 chopped green chili and 1 to 2 whole dry red chilies, broken into pieces with the seeds removed. These chilies add a layer of heat and complexity to the dal, but they’re optional. Stir them into the mixture and cook briefly.
8. Now it’s time to build flavor with dry spices. Add the following ground spices to the onion mixture:
- ½ teaspoon turmeric powder
- ¼ to ½ teaspoon red chili powder or cayenne pepper, depending on your heat preference
- ¼ to ½ teaspoon garam masala powder
- A generous pinch of asafoetida (hing) – optional but adds an umami touch
If you don’t have asafoetida, you can skip it without affecting the core flavor.
9. Mix all the spices thoroughly with the onions and cook for 20 to 30 seconds to allow the flavors to bloom. This step ensures the spices are well-incorporated and lose any raw edge.
Now, add ½ cup of finely chopped tomatoes to the pan. Stir everything together to create a cohesive masala base.
10. Cook the tomatoes on medium-low heat, stirring often. Sauté until they become soft and mushy, and the oil starts to separate slightly from the mixture. This can take around 5–6 minutes. The softened tomatoes will enhance the body and flavor of the dal.
Make Masoor Dal
11. Once your onion-tomato masala is ready, add the cooked and lightly mashed masoor dal to the pan. Use a spoon or whisk to ensure the dal is evenly combined with the masala.
12. Stir well until the lentils and masala are completely blended. Scrape the bottom of the pan to avoid any sticking and make sure everything is incorporated.
13. Now pour in 1 to 1½ cups of water, depending on how thick or soupy you prefer your dal. Start with 1 cup, stir, and add more if needed. Stir the mixture well and taste it—add salt to taste at this stage.
14. Let the dal simmer gently on low to medium heat for about 6 to 7 minutes. This helps all the flavors meld beautifully while allowing the dal to thicken slightly. Stir occasionally to prevent it from sticking to the pan.
15. Keep an eye on the consistency during the simmering process. If it thickens too much, add a splash of hot water to loosen it. Ideally, masoor dal should have a medium-thick consistency—neither too runny nor overly dense.
16.At this point, you can elevate the flavor by adding 1 teaspoon of crushed dried fenugreek leaves (kasuri methi). This adds a subtle, earthy, and slightly bitter note that pairs wonderfully with the sweetness of the lentils. Stir well.
17. Continue to simmer the dal for another minute or so, allowing the kasuri methi to infuse its flavor throughout the dish. Don’t cook too long after this addition, as the leaves can overpower the dish.
18. When the dal reaches your preferred consistency, turn off the heat and stir in 1 teaspoon of freshly squeezed lemon juice for brightness and a slight tang. Add 1 to 2 tablespoons of finely chopped fresh coriander (cilantro) leaves for freshness and aroma.
19. Give the dal one final stir, mixing in the coriander and lemon juice evenly. These last touches make the dish vibrant and fragrant.
Ingredients:
- 1 cup masoor dal (red lentils), washed and drained
- 3 cups water (for cooking dal)
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- Salt to taste
- 2 tablespoons cooking oil or ghee
- 1 teaspoon cumin seeds (for tempering)
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish
FAQs for Masoor ki Dal
What goes well with Masoor dal?
Serve Masoor dal with a few steamed basmati rice, pickle, and papad and you have a comforting Indian meal.
Even a side of Onion Raita or Cucumber Raita or a Vegetable Salad or Kachumber Salad can be gone with the masoor dal.
It moreover culminates in enjoying Indian-level bread like Chapati for scooping.
How long do remains keep well?
The consistency and the flavor of Ruddy lentils alter over time. I would recommend eating them before long as you get ready for the dish. Attempt to expend the lentils on the same day.
Can I solidify Masoor dal?
I would not suggest solidifying masoor dal. Lentils are best eaten when they are crisply cooked. Solidifying cooked lentils or putting away them in the fridge for a few days is not considered a sound hone according to Ayurveda.
Can I make bigger bunches or split this recipe?
Yes. As-is this recipe is sufficient for 4 servings, but can be split for 2 or multiplied to make a huge batch.
What does the word Dal mean?
There are a part of lentils utilized in Indian food in an assortment of ways. They are a fabulous source of protein, fiber, and numerous vitamins and minerals for vegetarian dishes. Hence they’re regularly treated as the star primary dish of a meal.
Dal is the nonspecific term utilized for all lentils in India. Moreover, the soup or stew-like arrangement made with any lentil is called as dal.
So there are numerous varieties of dal with distinctive lentils being utilized. Each locale of India has its claim variations.
Various lentils like Chana Dal, Tuvar Dal, Moong Dal, Urad Dal are a staple in Indian food, and numerous arrangements, both dry and curried are made with them. Each state and locale has its claim conventional and one-of-a-kind recipes for cooking with these lentils.
Sometimes a blend of two to five lentils are moreover utilized to make dal. Numerous times I blend or combine diverse lentils to make Dal Tadka or combine them with spinach to make Dal Palak. Another well known dish made with 5 lentils is Panchmel Dal.
Feel free to customize the zest levels and alter the consistency of the dal agreeing to your inclination. This essential recipe can also be adjusted by including vegetables or other fixings to suit your taste. Appreciate your delightful hand-crafted masoor dal!