Indian Red Lentil Masoor Dal Recipe
Red Lentil Masoor Dal is a nutritious and flavorful dish made with red lentils, commonly known as masoor dal. This traditional Indian recipe is vegan, gluten-free, and packed with protein, making it a healthy meal option. Masoor dal is easy to prepare and perfect for weeknight dinners, offering a satisfying and wholesome meal for the whole family.
Ingredients
- 1 cup red lentils masoor dal, rinsed and drained
- 3 cups water or vegetable broth for added flavor
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons vegetable oil or ghee for a vegan version, stick with oil
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 green chili finely chopped (adjust based on your heat preference)
- 1 medium tomato diced (or 1/2 cup canned diced tomatoes)
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Fresh cilantro chopped for garnish
- Juice of half a lemon
Instructions
Soaking the Lentils:
- While red lentils typically cook quickly and don't require soaking, if you have time, a quick soak (about 20-30 minutes) can help make them even more digestible and speed up the cooking process slightly.
- This step is optional but can be helpful for those with sensitive digestive systems.
Cook the Lentils:
- In a large pot, combine the rinsed lentils, water (or broth), turmeric, and a pinch of salt. Bring to a boil, then reduce the heat to a simmer.
- Keep an eye on the water level as the lentils cook. Red lentils tend to absorb a lot of water, and you may need to add more to prevent them from sticking to the bottom of the pot. A good rule of thumb is to ensure the water level is about an inch above the lentils at all times during cooking.
- Cover and cook for about 20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Prepare the Tadka (Tempering):
- While the lentils are cooking, heat the oil in a separate pan over medium heat. Add the cumin seeds and wait until they start to sputter.
- Add the chopped onions and cook until they turn translucent. Stir in the garlic, ginger, and green chili, cooking for another minute until fragrant.
- Mix in the diced tomato, ground coriander, and a pinch of salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
Combine and Simmer:
- Once the lentils are cooked, add the tadka to the pot of lentils. Stir well to combine.
- The consistency of Masoor Dal can vary greatly depending on personal preference. Some like it thick and hearty, almost like a stew, while others prefer it more soup-like. After combining the tadka with the lentils, adjust the consistency by adding water a little at a time until you achieve your desired thickness.
- Add the garam masala and adjust the seasoning as needed.
- Simmer together for 5-10 minutes, allowing the flavors to meld.
Garnish and Serve:
- Turn off the heat and stir in the fresh lemon juice. The addition of lemon juice at the end of cooking not only adds a bright, tangy flavor but also enhances the absorption of iron from the lentils. If you don't have lemon juice, a drizzle of vinegar can also work as a substitute.
- Garnish with chopped cilantro before serving.
- Masoor Dal pairs beautifully with a variety of dishes. For a complete meal, serve it alongside basmati rice or flatbreads like roti or naan. For a low-carb option, cauliflower rice makes an excellent substitute.