📝 About This Recipe
This comforting red lentil stew is a cornerstone of Indian home cooking, celebrated for its creamy texture and earthy depth. Known as Masoor Dal, these split lentils transform from a vibrant coral to a soft golden hue, absorbing the warmth of turmeric and cumin. The magic lies in the final 'Tadka'—a technique where whole spices are tempered in hot fat to create a fragrant, smoky aromatic finish that awakens the senses.
🥗 Ingredients
The Lentil Base
- 1 cup Red Lentils (Masoor Dal) (rinsed thoroughly until water runs clear)
- 3 cups Water (filtered)
- 1/2 teaspoon Turmeric Powder (for vibrant color and health benefits)
- 1 teaspoon Salt (adjust to taste)
- 1 medium Tomato (finely diced)
The Aromatics
- 2 tablespoons Ghee or Neutral Oil (ghee provides a traditional nutty flavor)
- 1 teaspoon Cumin Seeds (whole)
- 1 small Yellow Onion (finely chopped)
- 4 cloves Garlic (minced or thinly sliced)
- 1 inch Ginger (grated into a paste)
- 1-2 pieces Green Chili (slit lengthwise, adjust for heat preference)
- 1/2 teaspoon Red Chili Powder (Kashmiri chili powder is best for mild heat and red color)
- 1/2 teaspoon Garam Masala (added at the end for fragrance)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 piece Lemon (juiced)
👨🍳 Instructions
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1
Place the red lentils in a fine-mesh sieve and rinse them 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, combine the rinsed lentils, 3 cups of water, turmeric powder, and the diced tomato.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, skim off any white foam that rises to the surface with a spoon.
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4
Reduce the heat to low, cover with a lid slightly ajar, and simmer for 15-20 minutes. The lentils should be completely soft and starting to break down.
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5
While the lentils cook, prepare the 'Tadka' (tempering). In a small frying pan, heat the ghee or oil over medium heat.
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6
Once the oil is shimmering, add the cumin seeds. They should sizzle immediately and turn a shade darker within 10 seconds.
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7
Add the finely chopped onions to the pan and sauté for 5-7 minutes until they are golden brown and caramelized around the edges.
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8
Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until the raw smell of garlic disappears.
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9
Turn the heat to low on the tempering pan and add the red chili powder. Stir for just 10 seconds to toast the spice without burning it.
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10
Check your lentils; if they are too thick, whisk in 1/2 cup of hot water to reach your desired consistency. Stir in the salt.
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11
Carefully pour the hot aromatic tempering mixture (the Tadka) directly into the pot of cooked lentils. It will hiss and sizzle beautifully.
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12
Add the garam masala and half of the fresh cilantro. Stir gently to combine all the flavors.
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13
Cover the pot and let it sit for 2 minutes off the heat to allow the flavors to meld together.
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14
Finish with a squeeze of fresh lemon juice and garnish with the remaining cilantro before serving.
💡 Chef's Tips
Rinse your lentils thoroughly to remove excess starch; this ensures a clean flavor and prevents the pot from boiling over. Don't skimp on the onions in the Tadka; browning them properly provides a deep, umami sweetness that balances the earthy lentils. If the dal thickens too much as it sits (which it will), simply thin it out with a splash of boiling water before reheating. For a vegan version, use a high-quality neutral oil like avocado or grapeseed oil instead of ghee. To make it even creamier, you can lightly whisk the cooked lentils with a balloon whisk before adding the tempering.
🍽️ Serving Suggestions
Serve steaming hot over a bed of long-grain Basmati rice for a complete protein meal. Pair with warm, buttery Garlic Naan or crisp Jeera Paratha to scoop up the dal. Accompany with a side of Kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch. A dollop of Greek yogurt or a spoonful of spicy mango pickle on the side adds a lovely tang. Serve with roasted papadums for a traditional textural contrast.