This Masoor Dal recipe from cookbook author Asma Khan yields a generous portion, but don’t try to reduce it, or the quantity of lentils will be too small to cook properly. Instead, Asma suggests the dal recipe can be “adapted to your own taste by adding extra ingredients to the lentils, such as handfuls of chopped spinach or chunks of fresh tomato,” so you can reinvent and reheat for dinner the next night. This recipe even includes an option to make the it vegan to share with anyone regardless of food allergies.
What is Masoor Dal and Where Does It Come From?
Masoor Dal are red lentils, a staple legume widely used in South Asian and Middle Eastern cuisines. A quick cook time turns this vibrant orange-red lentil into a soft, creamy texture. Heating helps the lentils break down easily into that thick, comforting consistency. Originating from the Indian subcontinent, it’s a fundamental ingredient in Indian, Pakistani, Bangladeshi, and Nepali cooking. You’ll commonly find it seasoned with a tempering of spices fried in oil or ghee such as in the Masoor Dal recipe below.
Masoor Dal (Vegetarian with Vegan Option)
- Yield: Serves 2-4 1x
Description
Red lentils not only look beautiful when prepared but also create a filling lunch.
Ingredients
- 2 ½ cups ( 1 lb 2 oz / 500 g) masoor dal (red lentils)
- 2 tbsp ghee or oil for vegan option
- 3–4 dried chilis
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 ½ teaspoons salt
- 1 tsp ground turmeric
For the tempering:
- 2 tbsp ghee or oil
- 2 dried chilis
- ½ tsp cumin seeds
- 1 garlic clove, cut into slivers
- 4 fresh curry leaves (or substitute fresh lime zest)
Instructions
- Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh cold water. (If you do not have time to soak the lentils, then just wash them before adding to the pan – red lentils cook quickly and do not need long soaking.)
- In a heavy-based pan that has a solid lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color.
- Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups (1.2 liters) warm water to the lentils and bring to a boil.
- When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan.
- Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
For the tempering:
- Heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers, and, finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan.
- Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil – take care while doing this since the oil may splutter – then tip the spoonful of dal from the frying pan back into the main dal pan.
- Serve immediately, ladling the dal into separate serving bowls.
Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen
Story, Photography, Styling by Quelcy Kogel
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