Red Lentil Dhal (Masoor di Dhal)
Description:
This aromatic and hearty dish, known as Masoor di Dhal, is a staple in many Indian homes. A medium-spiced red lentil soup, it’s nourishing, full of flavor, and simple to prepare, making it perfect for both weeknight dinners and special occasions. Red lentils are known for their ability to cook quickly and absorb the flavors of the spices beautifully, creating a rich, comforting meal that pairs wonderfully with rice or flatbreads.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Dietary Information: Vegetarian
Rating: 3.7 (based on 517 votes)
Views: 576,234
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red lentils (washed) | 200g |
| Water | 900ml (approx.) |
| Salt | 1 tsp |
| Oil or ghee | 2 tbsp |
| Dried chilli | 1 |
| Bay leaf | 1 |
| Cumin seeds | 1 tsp |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Tomatoes, chopped | 2 |
| Fresh ginger, minced | 1 tsp |
| Ground turmeric | 1 tsp |
| Fenugreek seeds | ½ tsp |
| Fresh chilli, chopped | 1 (optional) |
| Garam masala | 1 tsp |
| Fresh coriander (cilantro), chopped | 1 tbsp |
Instructions:
-
Prepare the Lentils:
Start by placing the washed red lentils in a large pan. Add the salt and pour in the water. Bring the mixture to a boil over medium-high heat. Once it begins to boil, skim off any froth that forms at the surface. Reduce the heat to a simmer and let the lentils cook for about 10 minutes, or until tender. Test the lentils by pressing them between your fingers; if they are soft and mushy, remove the pan from the heat. -
Prepare the Masala Paste:
In a separate frying pan, heat the oil or ghee over medium heat. Add the dried chilli, bay leaf, and cumin seeds. Allow them to sizzle for a few moments. Next, add the chopped onion and minced garlic to the pan, frying them until they turn lightly browned. Reduce the heat, and then add the chopped tomatoes, minced ginger, turmeric, fenugreek seeds, and the fresh chilli (if using). Cook these ingredients together gently for about 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens into a masala paste. -
Combine the Lentils with the Masala:
Add a ladle of the cooked lentils (dhal) to the masala paste in the frying pan and stir well to combine. Pour the entire contents of the frying pan back into the pan with the lentils and mix thoroughly. The dhal should have the consistency of a thick soup. If it’s too thick, add a little boiling water to adjust the consistency. If you prefer a thicker texture, simply leave it on the heat for a little longer to reduce and thicken. -
Season and Serve:
Taste the dhal and check for seasoning. If necessary, add a pinch more salt. Stir in the garam masala and freshly chopped coriander just before serving.
Serving Suggestions:
This flavorful red lentil dhal is delicious when served with steamed basmati rice, naan, or chapati. For a complete meal, you can serve it with a side of yogurt or a crisp salad to balance out the richness of the dish.
Allergen Information:
This recipe is free from common allergens such as nuts, dairy, and gluten. It is suitable for vegetarians, and can be adjusted for vegan preferences by using oil instead of ghee.
Dietary Preferences:
- Vegetarian
- Dairy-Free (if using oil instead of ghee)
- Gluten-Free
Chef’s Tip:
For a richer flavor, you can replace the water with vegetable broth. If you’re looking to adjust the spice level, you can increase or decrease the amount of fresh chilli or dried chilli to suit your preferences. This dish also stores well and tastes even better the next day after the flavors have had time to meld.
Enjoy this warm, comforting red lentil dhal, and experience the perfect balance of spices and textures in every bite!
