Red Lentil Dhal (Masoor di Dhal)
This delicious Red Lentil Dhal, known as Masoor di Dhal in traditional South Asian cuisine, is a flavorful and comforting vegetarian dish that is simple to prepare. It’s a perfect option for a hearty yet light meal, packed with protein and warming spices. With a medium spice level, it’s ideal for those who enjoy a balanced, mild heat. This recipe is quick and easy, making it perfect for weeknight dinners, and it serves four people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Spice Level: Medium
Dietary Info: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red lentils (masoor dal), washed | 200g |
| Water | 900ml |
| Salt | 1 tsp |
| Oil or ghee | 2 tbsp |
| Dried red chilli | 1 |
| Bay leaf | 1 |
| Cumin seeds | 1 tsp |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 2-3 cloves |
| Tomatoes, chopped | 2 medium |
| Fresh ginger, grated | 1 inch |
| Turmeric powder | ½ tsp |
| Fenugreek seeds | ¼ tsp |
| Green chilli, chopped (optional) | 1 |
| Garam masala | 1 tsp |
| Fresh coriander, chopped (for garnish) | 2 tbsp |
Instructions
-
Prepare the Lentils:
Place the washed red lentils in a medium-sized pan. Add 1 tsp of salt and cover with approximately 900ml of water. Bring the lentils to a boil over medium heat. Once boiling, skim off any froth that rises to the top using a spoon. Reduce the heat to a simmer and let the lentils cook gently for about 10 minutes. -
Check Lentils for Doneness:
After 10 minutes, check the lentils by pressing a few between your fingers. If they feel soft and easily break apart, they’re ready. Remove the pan from heat and set it aside. The lentils should have a thick, soup-like consistency. If they appear too thick, you can always add a little extra boiling water later on. -
Prepare the Masala Paste:
While the lentils are cooking, heat 2 tablespoons of oil or ghee in a frying pan over medium heat. Once hot, add the dried red chilli, bay leaf, and cumin seeds. Let the cumin seeds sizzle for a few seconds until fragrant. -
Fry the Aromatics:
Add the finely chopped onion and minced garlic to the pan. Fry them together, stirring occasionally, until the onion turns golden brown. This should take about 5-7 minutes. Reduce the heat to low. -
Add Tomatoes and Spices:
Add the chopped tomatoes, grated ginger, turmeric powder, fenugreek seeds, and green chilli (if using). Gently cook this mixture on low heat for about 10 minutes, allowing the tomatoes to break down and the spices to blend, forming a thick masala paste. Stir occasionally to prevent sticking. -
Combine the Lentils and Masala:
Once the masala is ready, add a ladle of the cooked lentils (dhal) to the masala paste in the frying pan. Stir well to combine and allow the flavors to meld together. After a minute or two, pour the entire contents of the frying pan back into the pot of lentils. -
Adjust the Consistency:
Stir the lentils and masala paste together until everything is fully incorporated. If you prefer a soupier dhal, add some more boiling water to thin it out. Alternatively, if you prefer a thicker consistency, leave the pan on low heat and cook for a few more minutes to allow the dhal to reduce further. -
Final Seasoning:
Taste the dhal and adjust the seasoning by adding more salt if necessary. Finally, stir in the garam masala and remove the pan from the heat. -
Garnish and Serve:
Transfer the Red Lentil Dhal to serving bowls and garnish with fresh chopped coriander. Serve hot with warm naan bread, chapati, or steamed basmati rice.
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 10g |
| Carbohydrates | 30g |
| Fat | 6g |
| Fiber | 8g |
| Sodium | 600mg |
| Sugars | 3g |
This simple yet flavorful Red Lentil Dhal is a classic in Indian cuisine, ideal for vegetarians and anyone seeking a protein-packed, wholesome meal. With its perfect balance of spices and lentils, it provides a satisfying, nourishing experience.
