Masoor Masala Red Lentils with Onion and Garlic
Dive into the comforting flavors of Masoor Masala Red Lentils with Onion and Garlic, a hearty vegan dish that's both nutritious and bursting with spice. This recipe transforms tender red lentils (masoor dal) into a creamy, aromatic delight with the help of sautéed onions, garlic, and fresh ginger. Toasted cumin seeds and a medley of spices like turmeric, garam masala, and ground coriander add depth, while fresh cilantro and a squeeze of lemon brighten every bite. Easy to prepare in just 40 minutes, this one-pot wonder pairs beautifully with steamed rice, warm naan, or chapati, making it a perfect choice for a satisfying weeknight dinner. Whether you're craving authentic Indian flavors or looking for a wholesome plant-based meal, this red lentil masala ticks all the boxes.
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups water
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium tomato, finely chopped
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 0.25 teaspoon red chili powder (optional)
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a medium saucepan, combine the rinsed lentils with 3 cups of water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes, or until the lentils are soft and cooked through. Skim off any foam that rises to the surface.
Meanwhile, heat the vegetable oil or ghee in a large skillet or saucepan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the chopped tomato and cook until it becomes soft and starts to break down, about 3-4 minutes.
Stir in the turmeric powder, ground coriander, ground cumin, and red chili powder (if using). Cook for 1 minute to toast the spices.
Add the cooked lentils to the pan along with their cooking liquid. Stir well to combine.
Season with salt and garam masala. Simmer for 5 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the chopped cilantro and lemon juice just before serving.
Serve hot with steamed rice, naan, or chapati. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 12.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1420 mg | 30% | |
*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.
