Easy Masoor Daal
Indulge in the comforting flavors of Easy Masoor Daal, a wholesome red lentil curry that comes together effortlessly in just 35 minutes. This one-pot recipe is perfect for busy weeknights, featuring tender masoor dal simmered with aromatic spices like cumin, coriander, and turmeric, and finished with a zesty kick of lime and fresh cilantro. The base of sautéed onions, garlic, and ginger creates a rich, flavorful foundation, while optional green chili and red chili powder add a customizable heat. Whether paired with fluffy basmati rice, warm naan, or enjoyed on its own, this nutritious and protein-packed dish is a must-try for lovers of Indian cuisine. Perfectly balanced, simple to make, and packed with flavor, this Easy Masoor Daal is sure to become your go-to comfort food.
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Recipe Information
Ingredients
- 1 cup masoor dal (red lentils)
- 3 cups water
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium tomato, diced
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime or lemon juice
- 1 small green chili, slit (optional)
Instructions
Rinse the masoor dal (red lentils) thoroughly under running water until the water runs clear. Set aside.
In a medium pot, add the rinsed lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes until the lentils are soft and slightly mushy. Skim off any foam that forms on top. Once cooked, lightly mash the dal with a spoon or whisk and set aside.
In a separate pan, heat 2 tablespoons of vegetable oil or ghee over medium heat.
Add the chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the diced tomato, ground turmeric, ground cumin, ground coriander, red chili powder (if using), and salt. Cook for 3-4 minutes, stirring frequently, until the tomatoes soften and the spices are well mixed.
Carefully pour the cooked and mashed lentils into the pan with the spice mixture. Mix well to combine and simmer for 5 minutes, adjusting the consistency with water if necessary.
Taste and adjust salt or spices as needed. If using, stir in the slit green chili and simmer for another minute for an extra kick.
Remove from heat and garnish with fresh cilantro and a squeeze of lime or lemon juice before serving.
Serve hot with rice, naan, or bread for a hearty, comforting meal.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 12.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
