Masoor Dal

Name: Rukmini Iyer Masoor Dal Recipe | Easy Lentil Dal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 150g red lentils, rinsed well; 600ml boiling water; 1 fresh red or green chilli, slit lengthways; 1 onion, thinly sliced; fresh coriander and lemon or lime wedges, to serve; ½ tsp ground turmeric; 2 tbsp neutral or olive oil; 1 tsp cumin seeds; 1 bay leaf; sea salt flakes, to taste

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

This simple, lightly spiced lentil dal is perfect for an everyday dinner, served simply with rice or flatbreads.

Vegetarian Vegan Dairy-Free Gluten-Free Freezer Friendly

Serves 4–6

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

This is one of the very simplest dals that you can make, and you’d find it on the table every day in a Kolkata household. It’s very soothing; traditionally you’d serve it with lime wedges and a green chilli on the side (my aunts on both sides have been known to crunch the green chilli up just as it is). This dal is lovely with freshly cooked white rice with butter or ghee, but you could also serve it with chapattis or flatbreads.

Ingredients

150g red lentils, rinsed well

600ml boiling water

1 fresh red or green chilli, slit lengthways

1 onion, thinly sliced

fresh coriander and lemon or lime wedges, to serve

Storecupboard:

½ tsp ground turmeric

2 tbsp neutral or olive oil

1 tsp cumin seeds

1 bay leaf

sea salt flakes, to taste

Method

Tip the lentils, boiling water and turmeric into a large saucepan and bring to the boil. Once it’s boiling, cover with a lid, turn the heat down to low and cook for 30 minutes until the lentils are soft, stirring occasionally so they don’t stick to the bottom of the pan.

When you have 10 minutes left on the lentils, heat the oil in a medium frying pan and add the cumin seeds and bay leaf. Stir-fry for 30 seconds until aromatic, then add the chilli and onion. Cook over a medium heat for 10 minutes, stirring frequently, until the onions are a deep golden brown and starting to crisp at the edges.

Once the lentils have had 30 minutes, whisk them well with a good pinch of salt so they’re nice and smooth. Tip the hot, cooked onions in with the lentils, stir once and taste. Adjust the salt as needed, then scatter over the fresh coriander and serve with the lemon or lime wedges on the side to squeeze over before you eat.

NOTE: If you’re going to eat all the dal immediately, you can season with lemon or lime juice to taste in the pan. But if you’re going to keep some for the next day (it keeps really well in the fridge for a couple of days and can be frozen), season with lemon just before serving, as it can turn bitter when stored.

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