Masoor Ki Dal

    (152)
    45 mins

    Masoor dal as a warming and fragrant soup. Have it in a bowl by itself or with rice.


    125 people made this

    Ingredients
    Serves: 6 

    • 200g masoor dal (red lentils)
    • 2 tablespoons olive oil
    • 1 teaspoon mustard seeds
    • 3 onions, chopped
    • 2 tablespoons minced ginger
    • 3 green chillies, seeded and minced (or to taste)
    • 6 cloves garlic, minced
    • 1 tablespoon ground coriander seed
    • 1 tablespoon ground cumin
    • 4 tomatoes, chopped
    • 225ml water
    • salt to taste
    • handful chopped fresh coriander

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the dal by boiling or pressure cooking until lentils are soft. (Using a pressure cooker is faster.)
    2. In a frying pan, heat the oil and add mustard seeds. When mustard seeds begin to pop, add onions, ginger, chillies and garlic. Sauté until the onions and garlic are golden brown. Add ground coriander, cumin and chopped tomatoes. Cook and stir until tomatoes are tender.
    3. Add water. Boil 5 minutes. Add cooked dal, stirring well. Add salt to taste, stirring well. Add finely chopped coriander and remove from heat. Serve hot.

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    Reviews and Ratings
    Global ratings:
    (152)

    Reviews in English (102)

    by
    104

    I would have rated this three or so when I first made it as the lackluster flavor did not justify the effort. So, we only ate a little and put the rest in the refrigerator. A couple of days later, I heated it up for a quick meal, planning to add some stuff to spice it up. Not needed! Wow, what a difference! Sitting for a while really brought out the promised spicy, wonderful flavors. Now I make it in advance and it is a favorite dish.  -  30 Sep 2009  (Review from Allrecipes US | Canada)

    by
    62

    Perfection! What an amazing recipe. With few modifications (my tomatoes were very juicy, so I added only 1/3 cup of water, also I salted this dish -- it needs it!), I would have to say this is some of the most delicious food I've ever enjoyed. The flavors of jalapegno, garlic, tomatoes and the spices blended so perfectly. My husband used several expletives and the word 'abrosia' to describe his pleasure. This is on our 'must share with friends' short list. Thank you so much for sharing!!!! P.S. Individuals with sensitive palates should note that I added two huge jalepegnos, and used the seeds from only one of them. This produced a very high level of heat for us, and we are accustomed to eating hot food.  -  08 May 2007  (Review from Allrecipes US | Canada)

    by
    49

    I liked it. I only used 2 jalapenos instead of 3 as called for! In my laziness, I did not cook the lentils separately. I sautéed the veggies and at the point where you are supposed to cook down the tomatoes, I just added my lentils and chicken broth (instead of the water), brought it to a boil, then let it all simmer together for about 40 minutes. And I only used one medium sized onion instead of 3 and 3 large cloves of garlic instead of 6...whoooa!  -  25 Aug 2006  (Review from Allrecipes US | Canada)

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