Spice Kissed Masoor Dal Split Red Lentils
Warm your soul with the vibrant flavors of Spice Kissed Masoor Dal, a comforting Indian dish starring tender split red lentils simmered to creamy perfection. This recipe combines earthy spices like turmeric, cumin, and coriander with the zesty punch of fresh ginger, garlic, and lime juice, creating a dish that's both hearty and light. A sizzling tempering of cumin seeds, dried red chili, and asafoetida elevates the aroma, while fresh cilantro adds a burst of freshness. Whether served over steamed rice, paired with fluffy naan, or savored solo, this healthy and protein-packed masoor dal is a quick, 30-minute option ideal for weeknight dinners. Perfect for vegetarians and lovers of Indian cuisine, this dish is a medley of bold, warming flavors you won’t want to miss.
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Recipe Information
Ingredients
- 1 cup Split red lentils (Masoor Dal)
- 3.5 cups Water
- 2 tablespoons Cooking oil (neutral or ghee)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh ginger, grated
- 1 medium Tomato, finely chopped
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Fresh lime or lemon juice
- 1 teaspoon Cumin seeds
- 1 piece Dried red chili
- 0.25 teaspoon Asafoetida (hing)
Instructions
Rinse the split red lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium pot, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce the heat to low and skim off any foam that forms on the surface.
Add ground turmeric and cook the lentils uncovered for 15-20 minutes, stirring occasionally, until soft and mushy. Add more water if needed to keep the consistency soupy. Set aside.
In a separate pan, heat 2 tablespoons of cooking oil or ghee over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 10-15 seconds until aromatic.
Add the dried red chili and asafoetida to the pan, stirring for a few seconds.
Add the finely chopped onion to the pan and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chopped tomato, ground cumin, ground coriander, and Kashmiri chili powder. Cook for 4-5 minutes until the tomatoes are soft and the mixture forms a thick paste.
Pour the cooked lentils into the pan with the spice mixture. Mix well and add 1 teaspoon of salt.
Simmer the dal for 5-7 minutes, stirring occasionally. Adjust the consistency by adding a little water if too thick.
Taste and adjust seasoning as needed. Remove from heat.
Stir in chopped cilantro leaves and fresh lime juice before serving.
Serve hot with steamed rice, naan, or enjoy on its own with a dollop of yogurt on top.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 12.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2061 mg | 44% | |
*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.
