Masoor dal
Smooth red lentil dal with a cumin tempering
A light, everyday dal of husked and whole masoor lentils cooked with onion, tomato, ginger and garlic, blended smooth and seasoned with jaggery and lemon. A simple cumin and asafoetida tempering finishes it. Serve hot masoor dal with stuffed potato paratha.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the dal
For the seasoning
For the tempering
Method
0/5 doneStep 1: Wash 3 ⅓ oz husked masoor lentils (red lentils) and 3 ⅓ oz whole masoor lentils and pressure cook with 2 tsp chilli paste, 3 ¼ cups water, 1 onion, 2 tomatoes, 1 in fresh ginger, 5 cloves garlic and 2 tsp salt for 4–5 whistles, until very soft.
20 minStep 2: Blend and sieve, then whisk in 2 cups water until the dal is as thick as you like.
Step 3: Heat 1 tbsp oil in a deep pan and add ¼ tsp asafoetida (hing) and 1 tsp cumin seeds.
1 minStep 4: Add the dal mixture with 1 tbsp jaggery, ¼ tsp ground turmeric, 2 tbsp lemon juice and ½ tsp chilli powder.
Step 5: Mix well and let the dal boil for 10–15 minutes. Serve hot with stuffed potato paratha.
12 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 6 g
- Carbs
- 17 g
- Fat
- 2 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does masoor dal take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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