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Masoor Dal

A simple, spiced red lentil dal flavored with mustard and cumin seeds, ginger, green chili, and tomatoes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 ounces dried red lentils about 1 heaping cup
  • 1 tablespoon peanut or canola oil (or ghee/clarified butter substitute)
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 small onion peeled and finely chopped (about 1 cup)
  • 1 tablespoon fresh ginger grated
  • 1 green chili minced
  • 1 can (28 ounces) whole plum tomatoes undrained
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • fresh cilantro leaves for garnish
  • cooked rice, plain yogurt, and naan bread for serving

Instructions

  • Rinse the lentils in a fine-mesh sieve under cold water until the water runs clear, then drain well.
  • In a large pot, combine the drained lentils and 6 cups water and bring to a boil over medium-high heat.
  • Reduce heat and simmer the lentils until very soft and breaking apart, about 10 to 15 minutes, skimming any foam; drain well.
  • While the lentils cook, heat the oil in a large saucepan over medium-high heat until shimmering.
  • Add the mustard seeds, cumin seeds, and chopped onion; cook, stirring, until the seeds crack and the onion softens, about 5 to 8 minutes.
  • Stir in the grated ginger and minced green chili and cook until fragrant, about 1 minute.
  • Add the canned whole tomatoes with their juices and mash them to break up the pieces; cook until some of the tomato liquid evaporates, about 10 minutes.
  • Stir in the red chili powder, ground coriander, turmeric, and salt and cook for 2 minutes to bloom the spices.
  • Add the drained cooked lentils to the tomato-spice mixture and stir to combine; cook briefly to meld flavors, adjusting consistency with a little water if desired.
  • Garnish with fresh cilantro leaves and serve hot with rice, yogurt, and naan.

Equipment

  • fine-mesh sieve or colander
  • Large Pot
  • Large Saucepan
  • wooden spoon or spatula
  • Potato masher (optional)

Notes

  • Red lentils cook quickly in 10–15 minutes and do not need soaking.
  • Substitute split peas if you cannot find red lentils.
  • Use ghee or clarified butter instead of oil if preferred.
  • Brown mustard seeds can replace black mustard seeds.
  • Store whole ginger in the freezer and grate as needed.
  • Remove seeds from chilies for a milder dal.