Masoor Dal (Red Lentil Dal)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Moong Dal: 2 tablespoons (23 grams) moong dal ((optional))
- Tomatoes: 2 medium (½ to ¾ cup) tomatoes ((deseeded & chopped))
- Green Chilies: 1 green chili ((optional))
- Garlic: 2 garlic (cloves chopped)
- Mustard Seeds: ¼ teaspoon mustard seeds ((optional))
- Salt: ½ teaspoon salt ((adjust to taste))
- Kashmiri Red Chilli Powder: ¼ to ½ teaspoon Kashmiri red chili powder ((use up to ¾ for heat, adjust to taste))
- Coriander Leaves: 2 tablespoons coriander leaves (fine chopped, to garnish)
Add ½ cup masoor dal to a pot or pressure cooker. Rinse it well a few times. Drain the water completely. Add 2 medium chopped tomatoes (about ½ to ¾ cup), 1 slit or chopped green chili and pour 1¼ to 1½ cups water. You can leave out the chilies if you have toddlers/young kids for the meal. Tips: I prefer to deseed my tomatoes always & sometimes peel them too if they are not organic. If you are cooking dal in a pot and want to use canned tomatoes, avoid adding them here. Cook the lentils first until soft and add the tomatoes later, simmer for 5 mins.
Visual cue
until soft and add the tomatoes later, simmer for 5 mins.
Step help
Watch for
for 5 mins
until soft and add the tomatoes later, simmer for 5 mins.
Source
Masoor Dal Recipe (Red Lentil Dal)
Masoor Dal Recipe (Red Lentil Dal)
References
This step uses
- 2 medium (½ to ¾ cup) tomatoes ((deseeded & chopped))
- 1 green chili ((optional))
- 1¼ to 1½ cup water ((or 1 cup for IP + ¼ cup if using moong dal))
- 1 dried red chili (broken)
- ½ cup (95 grams) masoor dal ( (red lentils))
- 2 tablespoons (23 grams) moong dal ((optional))
Full ingredient reference
- ½ cup (95 grams) masoor dal ( (red lentils))
- 2 tablespoons (23 grams) moong dal ((optional))
- 2 medium (½ to ¾ cup) tomatoes ((deseeded & chopped))
- 1 green chili ((optional))
- 1¼ to 1½ cup water ((or 1 cup for IP + ¼ cup if using moong dal))
- 1 to 2 tablespoon ghee (or (1 tbsp oil or 2 tbsps butter))
- 1 dried red chili (broken)
- 2 garlic (cloves chopped)
- ¼ teaspoon mustard seeds ((optional))
- ½ teaspoon cumin seeds
- 1 pinch asafoetida ((hing))
- ½ teaspoon salt ((adjust to taste))
- ¼ to ½ teaspoon Kashmiri red chili powder ((use up to ¾ for heat, adjust to taste))
- ¼ teaspoon turmeric
- ⅛ teaspoon garam masala ((more if you want))
- ½ teaspoon kasuri methi ((dried fenugreek leaves))
- 2 tablespoons coriander leaves (fine chopped, to garnish)
- 1 to 2 tablespoons lemon juice (to serve)