Masoor Dal

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Total Time
35mins
Prep
5 mins
Cook
30 mins

simple indian food

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Ingredients

Nutrition

Directions

  1. Boil water.
  2. Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
  3. Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
  4. Turn heat down to low.
  5. In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
  6. Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
Most Helpful

5 5

This dal is truly excellent. So delicious! I made it to the recipe, except for omitting the dried red chile and adding extra green chile, since I always seem to burn my dried chiles. I also cooked the lentils uncovered for a while, to try to make them less soupy since I accidentally made mush out of my brown basmati rice lol. Five stars for easy prep, much of which can be done while lentils are cooking/water is boiling. Definitely a keeper! Thanks!

4 5

It took my lentils about twice as long to cook as the recipe calls for, but the results were delicious! I also substituted garlic powder for the asafoetida powder. Be careful not to singe the chilis in the hot oil: I suggest turning off the heat after the mustard seeds pop, and then adding the chili to the hot oil.

5 5

this absolutely bowled me over. I have never had a dahl like this. I reminded me of the sea and would be the most beautiful paring with prawns or other seafood. I was very disappointed with it and thought it a disaster until I added the lemon juice and then it like magic. I added extra chili and tinned tomatoes. Thank you for posting, it is outstanding. I am about to make it again with some pumpkin I've got.