📝 About This Recipe
This classic Masoor Dal is the heartbeat of Indian home cooking, offering a velvety texture and a complex profile of earthy, toasted spices. Infused with fresh ginger, garlic, and a vibrant 'tadka'—a finishing tempering of spices in hot oil—this soup is as nourishing as it is flavorful. It is the quintessential comfort food, designed to soothe the spirit and satisfy the palate with every spoonful of its golden, aromatic broth.
🥗 Ingredients
The Lentil Base
- 1.5 cups Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 5 cups Water (plus more for adjusting consistency)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
The Aromatic Base
- 2 tablespoons Ghee or Neutral Oil (use coconut oil for vegan option)
- 1 medium Red Onion (finely diced)
- 1 inch piece Fresh Ginger (grated or minced)
- 4 cloves Garlic (minced)
- 1-2 pieces Serrano or Thai Bird's Eye Chili (slit lengthwise for mild heat or minced for spicy)
- 2 medium Roma Tomato (finely chopped)
The Tadka (Tempering)
- 1.5 tablespoons Ghee or Neutral Oil
- 1 teaspoon Cumin Seeds
- 2-3 pieces Dried Red Chilis (whole)
- 1/2 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 pinch Asafoetida (Hing) (optional, for authentic earthy aroma)
Finishing Touches
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 piece Lemon (juiced)
- 1/2 teaspoon Garam Masala (sprinkled at the very end)
👨🍳 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 ensures a clean flavor.
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2
In a large heavy-bottomed pot, combine the rinsed lentils, 5 cups of water, turmeric powder, 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 20-25 minutes until the lentils are completely soft and have started to break down into a creamy consistency.
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4
While the lentils simmer, prepare the aromatic base. In a separate medium skillet, heat 2 tablespoons of ghee or oil over medium heat.
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5
Add the diced onions to the skillet. Sauté for 6-8 minutes until they are golden brown and translucent, stirring occasionally to prevent burning.
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6
Stir in the minced garlic, grated ginger, and green chilis. Cook for 2 minutes until the raw smell of garlic disappears and the mixture is fragrant.
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7
Add the chopped tomatoes to the skillet. Cook for 4-5 minutes, mashing them slightly with your spatula, until they soften and the oil begins to separate from the mixture.
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8
Pour this aromatic tomato-onion mixture into the pot of cooked lentils. Stir well to combine. If the soup is too thick, add 1/2 cup of hot water to reach your desired consistency.
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9
Let the dal simmer on low for another 5 minutes to allow the flavors to meld together beautifully.
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10
Now, prepare the 'Tadka' (the flavor bomb). In a small tempering pan or butter warmer, heat 1.5 tablespoons of ghee over medium-high heat.
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11
Add the cumin seeds. When they begin to sizzle and turn brown (about 30 seconds), add the whole dried red chilis and the pinch of asafoetida.
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12
Turn off the heat and immediately stir in the Kashmiri red chili powder. Be careful not to burn it; the residual heat is enough to toast it.
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13
Immediately pour this sizzling spiced oil over the dal. You should hear a satisfying 'shhh' sound. Cover the pot with a lid for 2 minutes to trap the aromatic smoke.
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14
Remove the lid, stir in the fresh lemon juice and garam masala. Garnish generously with chopped cilantro.
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15
Taste and adjust salt if necessary. Serve hot and enjoy the warmth!
💡 Chef's Tips
Always rinse red lentils thoroughly to prevent the soup from becoming overly 'scummy' or bitter. Don't skip the Tadka; pouring the hot spiced oil at the end is what creates the signature depth of flavor in authentic dal. If the dal thickens too much as it sits (lentils love to absorb water), simply whisk in a splash of boiling water to loosen it up. For a creamier texture, you can use a whisk or an immersion blender for just 2-3 pulses before adding the aromatics. If you don't have Kashmiri chili powder, use half the amount of regular paprika mixed with a tiny pinch of cayenne.
🍽️ Serving Suggestions
Serve with hot, buttery Garlic Naan or fluffy Basmati rice for a complete meal. A side of crunchy pickled red onions or a lime-marinated cucumber salad provides a refreshing contrast. A dollop of Greek yogurt or a swirl of coconut cream on top adds a lovely cooling element. Pair with a glass of chilled Mango Lassi or a light, crisp Lager to balance the earthy spices.