📝 About This Recipe
This classic North Indian Masoor Dal is a soul-warming staple, cherished for its velvety texture and earthy sweetness. These split red lentils cook quickly into a creamy consistency, infused with the warmth of turmeric and the brightness of fresh tomatoes. The magic truly happens in the final 'tadka'—a sizzling infusion of ghee, cumin, and toasted garlic that elevates the humble legume into a gourmet experience.
🥗 Ingredients
Lentil Base
- 1 cup Split Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 3 cups Water (plus more if a thinner consistency is desired)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee or Vegetable Oil (added to the pot to prevent foaming)
The Masala Base
- 2 tablespoons Ghee or Neutral Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 medium Red Onion (finely diced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1 large Roma Tomato (finely chopped)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Coriander Powder
The Final Tadka (Tempering) & Garnish
- 1 tablespoon Ghee
- 3-4 pieces Garlic Cloves (thinly sliced into chips)
- 2 pieces Dried Red Chilies (whole)
- 1 pinch Hing (Asafoetida) (optional, for digestive aid and umami)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1/2 lemon Lemon Juice (squeezed fresh at the end)
👨🍳 Instructions
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1
Place the masoor dal in a fine-mesh sieve and rinse under cold running water, swirling with your fingers until the water transitions from cloudy to clear.
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2
In a heavy-bottomed pot or pressure cooker, combine the rinsed lentils, 3 cups of water, turmeric powder, 1 teaspoon of salt, and a teaspoon of ghee. The ghee helps prevent the starchy foam from boiling over.
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3
If using a standard pot, bring to a boil, then reduce heat to low and simmer partially covered for 15-20 minutes until the lentils are soft and starting to break down. If using a pressure cooker, cook for 2 whistles on medium heat.
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4
Once cooked, whisk the lentils lightly with a spoon to achieve a creamy consistency. Set aside.
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5
In a separate wide skillet or kadai, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and wait for them to sizzle and become fragrant (about 30 seconds).
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6
Add the finely diced onions and sauté for 5-7 minutes until they turn a beautiful golden brown. This caramelization is key for a deep flavor base.
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7
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell of garlic disappears.
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8
Add the chopped tomatoes along with the coriander powder and Kashmiri red chili powder. Cook for 4-5 minutes, mashing the tomatoes with your spatula until they soften into a thick paste and the oil begins to separate at the edges.
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9
Pour the cooked lentil mixture into the skillet with the masala base. Stir well to combine. If the dal is too thick, add 1/2 cup of hot water to adjust the consistency.
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10
Let the dal simmer together for 3-5 minutes on low heat so the flavors meld. Taste and adjust salt if necessary.
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11
Prepare the final tadka: In a small tempering pan, heat 1 tablespoon of ghee. Add the sliced garlic chips and dried red chilies. Fry until the garlic turns golden brown and crispy, then add a pinch of hing.
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12
Immediately pour this sizzling aromatic oil over the simmering dal. Cover the pot with a lid for 2 minutes to trap the smoky aromas inside.
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13
Remove the lid, stir in the fresh lemon juice and chopped cilantro. Serve piping hot.
💡 Chef's Tips
Always rinse the lentils thoroughly to remove excess starch and prevent the dal from becoming overly gummy. For a vegan version, simply replace the ghee with a high-quality neutral oil or coconut oil. Don't skip the final tadka; frying the garlic until it is golden brown provides a crucial smoky crunch that contrasts the soft lentils. If the dal thickens as it sits (which it will), always thin it out with boiling water rather than cold water to maintain the emulsion and flavor.
🍽️ Serving Suggestions
Serve alongside steaming hot Basmati rice and a dollop of mango pickle for the ultimate comfort meal. Pair with buttery garlic naan or toasted rotis to scoop up the thick, creamy lentils. Accompany with a side of 'Kachumber' salad (diced cucumber, tomato, and onion with lime) for a refreshing crunch. A cold glass of salted Lassi or a light Lager balances the warm spices of the dal perfectly.