Masoor Daal
Masoor Daal, a comforting and nutritious Indian lentil curry, is a heartwarming dish that combines tender red lentils with a flavorful blend of aromatic spices. Simmered to perfection with turmeric and salt, this protein-packed staple is elevated by a fragrant tempering of cumin seeds, mustard seeds, sautéed onions, garlic, and ginger. A touch of garam masala, coriander powder, and fresh tomatoes infuse the daal with a warm, earthy richness, while a squeeze of lemon juice adds a refreshing zing. Finished with a vibrant garnish of coriander leaves, Masoor Daal is perfect paired with steamed rice or buttery naan for a wholesome, satisfying meal. With simple ingredients, quick prep time, and versatile serving options, this daal recipe is ideal for busy weeknights or leisurely family dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 optional green chili, finely chopped
- 1 medium tomato, chopped
- 0.5 teaspoon garam masala
- 1 teaspoon coriander powder
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon or lime juice
- 0.25 teaspoon red chili powder
Instructions
Rinse the red lentils under cold water until the water runs clear.
In a medium saucepan, combine the rinsed lentils with 3 cups of water, turmeric powder, and salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the lentils simmer for about 15-20 minutes or until they become soft and tender.
While the lentils are cooking, heat ghee or oil in a small skillet over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Allow them to sizzle for a few seconds until aromatic.
Add the chopped onion and sauté for about 5 minutes until it turns golden brown.
Stir in the minced garlic, ginger, and green chili (if using), and sauté for another 1 minute.
Add the chopped tomato and cook until it softens, about 3-4 minutes.
Stir in garam masala, coriander powder, and chili powder (if using), and cook for another minute.
Pour this tempered mixture into the cooked lentils and mix well. Let the daal simmer for an additional 5 minutes on low heat to blend the flavors.
Adjust the seasoning if necessary and stir in the lemon or lime juice.
Garnish with freshly chopped coriander leaves and serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 12.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1440 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.
