Nimbu Masoor Dal Curried Lentils
Brighten up your dinner table with the aromatic and tangy flavors of Nimbu Masoor Dal Curried Lentils! This hearty vegetarian dish features tender red lentils simmered to creamy perfection and infused with a medley of bold spices like cumin, mustard seeds, garam masala, and turmeric. What sets this dal apart is the zesty twist of fresh lemon juice, which adds a refreshing burst of flavor to every bite. Finished with a sizzling tempering of garlic, ginger, and red chilies, and garnished with vibrant cilantro, this wholesome recipe is perfect served alongside steamed rice, fluffy naan, or warm roti. Ready in just 45 minutes, it’s a comforting, protein-packed meal that’s both satisfying and easy to prepare. Ideal keywords: masoor dal, curried lentils, vegetarian recipe, Indian comfort food, lemon dal recipe.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 pieces Dried red chilies
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed lentils with 4 cups of water and turmeric powder. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
Reduce the heat to low and simmer the lentils uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and beginning to break down. Add salt and stir well. Set aside.
In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and mustard seeds, letting them sizzle and pop for about 30 seconds.
Add the dried red chilies and sauté for another 30 seconds, ensuring they don't burn.
Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the chopped tomato and cook until it softens and breaks down, about 5 minutes.
Add coriander powder, red chili powder, and garam masala to the pan. Cook the spices for 1-2 minutes, stirring constantly.
Pour the spiced mixture into the cooked lentils and stir well to combine. Add a little water if the consistency seems too thick.
Simmer the dal on low heat for 5 minutes to allow the flavors to meld together.
Turn off the heat and stir in the fresh lemon juice.
Garnish with chopped fresh cilantro and serve hot with steamed rice, roti, or naan bread.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 401 mg | 9% | |
*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.
