Masoor Dal

Masoor Dal created by Hyderabadi T.

simple indian food

Ready In:



  • Boil water.
  • 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.
  • Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
  • Turn heat down to low.
  • 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.
  • Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
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  1. Hyderabadi T.
    Masoor Dal Created by Hyderabadi T.
  2. Viola G.
    This is my first attempt for cooking Masoor Dal. The lentils I use are yellow and green split pea. The recipe given here has ingredients I am not familiar with. The chiles are not a spice I use but I understand it has a hot flavor like red pepper sauce. That is something I need to use very little of because of a health condition called diverticulitis. After reading the ingredients and how to cook this, I might cook it the same way I do the other lentils without the green chiles. Thanks for the recipe.
  3. Greg W.
    This is a delicious dal! Really vibrant and flavorful, and extremely easy to make. It's my new go to when I want a healthy, tasty snack or a side dish with dinner. Love it!
  4. Z P.2889
    I am a young pakistani and often cook diff kinds of dals at home. But i wanted to try a new recipe that was lighter in taste and pairs well with Quinoa and so i tried this one. If you like really spicy food, you might want to add green chili on your own accordingly. I added 1/4th of a medium sized jalapeno which tasted perfect for me. This recipe was just what i was looking for; my husband and i really liked it. I made a few adjustments b/c i like green chilli and garlic in my dals so i added 1/4th of a jalapeno finely chopped and 1/4 tsp garlic powder. I added these two ingredients when i added all the other spices. I also dont like to get an overpowering turmeric taste so i also added 1/4tsp Turmeric instead of 1/2 tsp. I loved the taste of lime juice in this recipe! I liked the consistency too after i cooked the dal an additional 8 mins before adding all the spices. As for the fresh Coriander leaves i would not add too much, it changes the taste of the dal. So i think 1 tbsp of chopped fresh coriander leaves should suffice. Great to pair with Quinoa Pilaf, Cous Cous, White Rice and Naan. You can also make it soupy (may need to add additional salt) to drink as hot soup with french bread and a salad.
  5. Shalabhanjika
    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!

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