📝 About This Recipe
This comforting Red Lentil Dal, or Masoor Dal, is a cornerstone of Indian home cooking, offering a soul-warming blend of creamy legumes and vibrant aromatics. What sets this version apart is the 'tadka'—a final flourish of whole spices sizzled in ghee that releases an incredible depth of flavor and fragrance. It is a protein-packed, naturally gluten-free masterpiece that balances the earthy sweetness of lentils with the bright zing of fresh ginger and turmeric.
🥗 Ingredients
The Lentil Base
- 1.5 cups Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 4 cups Water (plus more if a thinner consistency is desired)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Fine Sea Salt (adjust to taste)
Aromatic Sauté
- 2 tablespoons Ghee or Coconut Oil (use oil for a vegan option)
- 1 medium Yellow Onion (finely diced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 pieces Garlic Cloves (minced)
- 1-2 pieces Thai Bird's Eye Chili (slit lengthwise for mild heat or chopped for spicy)
- 1 large Roma Tomato (finely chopped)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
The Tadka (Tempered Spices)
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds (whole)
- 2-3 pieces Dried Red Chilies (whole)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without intense heat)
Finishing Touches
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Rinse the red lentils in a fine-mesh sieve under cold running water, swirling with your fingers until the water transitions from cloudy to clear. This removes excess starch and prevents the dal from becoming too gummy.
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2
In a large heavy-bottomed pot, combine the rinsed lentils, 4 cups of water, turmeric, and salt. Bring to a boil over medium-high heat.
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3
Once boiling, reduce the heat to low and skim off any white foam that rises to the surface. Partially cover the pot and simmer for 15-20 minutes until the lentils are soft and have completely broken down into a creamy consistency.
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4
While the lentils simmer, heat 2 tablespoons of ghee or oil in a separate medium skillet over medium heat.
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5
Add the diced onion to the skillet and sauté for 5-7 minutes until golden brown and translucent.
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6
Stir in the minced garlic, ginger, and green chilies. Cook for another 2 minutes until the raw aroma of the garlic disappears and the mixture is fragrant.
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7
Add the chopped tomato, ground cumin, and ground coriander. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the spice paste.
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8
Pour this aromatic tomato-onion mixture into the pot of cooked lentils. Stir well to combine and let it simmer together for another 5 minutes to marry the flavors.
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9
Prepare the Tadka: In a small pan or a metal ladle, heat the remaining 1 tablespoon of ghee over medium-high heat.
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10
Once the ghee is hot, add the whole cumin seeds. When they begin to sizzle and turn brown (about 30 seconds), add the dried red chilies.
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11
Turn off the heat and immediately stir in the Kashmiri red chili powder. Be careful not to let it burn as it turns bitter quickly.
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12
Pour this sizzling tadka immediately over the dal. You should hear a satisfying 'tshhh' sound. Cover the pot with a lid for 2 minutes to trap the smoky aromas.
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13
Remove the lid, stir in the fresh lemon juice and chopped cilantro. Taste and add more salt if needed.
💡 Chef's Tips
Always rinse your lentils thoroughly to ensure a clean flavor and better texture. If the dal becomes too thick as it sits, simply whisk in a splash of boiling water to reach your desired consistency. For a deeper smoky flavor, you can use the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee. Don't skip the lemon juice at the end; the acidity is crucial to balance the earthy richness of the lentils. Kashmiri chili powder is prized for its color; if you can't find it, use a mix of paprika and a pinch of cayenne.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy Basmati rice or jeera (cumin) rice. Pair with buttery garlic naan or toasted sourdough for dipping. Add a side of refreshing cucumber raita to balance the spices. Serve with a side of Indian lime pickle or mango chutney for an extra punch of flavor. A simple garnish of thinly sliced red onions and extra cilantro adds a lovely crunch.