Masul Dal
Masul Dal, a comforting and aromatic Indian lentil dish, is a perfect balance of wholesome ingredients and bold spices. Made with tender red lentils simmered to creamy perfection and infused with turmeric, ginger, and garlic, this recipe is elevated by a rich tempering of cumin, mustard seeds, and garam masala. The addition of tomatoes and green chilies creates a vibrant, spiced tomato base, while a final touch of fresh cilantro and tangy lemon juice brightens every bite. Ready in just 40 minutes, this velvety dal pairs wonderfully with steamed rice, naan, or roti, making it a nourishing and satisfying meal. Rich in protein and bursting with flavor, Masul Dal is a must-try for lovers of hearty, plant-based comfort food.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 2 units Green chilies, slit lengthwise
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium pot, combine the rinsed lentils, 3 cups of water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the lentils are soft and cooked. Stir occasionally and skim off any foam that forms on the surface.
While the lentils are cooking, heat the ghee or vegetable oil in a skillet over medium heat.
Add the cumin seeds and mustard seeds to the hot oil. Let them sizzle and pop for about 30 seconds.
Stir in the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Add the minced garlic, grated ginger, and green chilies to the skillet. Cook for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they break down and form a thick paste, about 5-7 minutes.
Sprinkle in the coriander powder, cumin powder, red chili powder, and garam masala. Stir well and cook for another minute.
Pour the cooked lentils into the skillet with the spiced tomato mixture. Mix thoroughly and let the dal simmer for 5 minutes, allowing the flavors to meld.
Adjust the consistency of the dal by adding water if needed. Taste and adjust seasoning with additional salt, if necessary.
Turn off the heat and stir in the chopped cilantro and lemon juice.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 16.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1781 mg | 38% | |
*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.
