Masoor Dal, also known as red lentils, is a flavorful dish that perfectly complements rice or bread. This easy Masoor Dal recipe is prepared using husked and split pink lentils, which are cooked with onions, tomatoes, and an array of rich spices. Not only is this dish simple to make, but it’s also vegan and nutritious, making it an excellent choice for any meal. In this article, we’ll guide you through the steps to prepare this delightful North Indian cuisine.
Masoor Dal Easy Masoor Dal
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine: North Indian
Course: Main Course
Diet: Vegan
Difficulty Level: Moderate
Ingredients
For Stovetop Pressure Cooking:
- ½ cup masoor dal (red lentils, husked and split)
- 1.5 to 1.75 cups water for pressure cooking
- For Making Masoor Dal:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ⅓ cup chopped onions (approximately 1 medium-sized)
- 3 garlic cloves, crushed or finely chopped
- 1 inch ginger (finely chopped or 1 teaspoon)
- 1 to 2 green chilies (chopped or slit)
- 1 to 2 dry red chilies (broken and seeds removed, optional)
- ½ cup chopped tomatoes (approximately 1 medium-sized)
- ½ teaspoon cayenne pepper or red chili powder
- 1 generous pinch asafoetida (hing)
- ¼ or ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 to 1.5 cups water (adjust as needed)
- Salt (to taste)
- 1 teaspoon dry fenugreek leaves (kasuri methi, optional)
- 2 tablespoons chopped coriander leaves
- ½ or 1 teaspoon lemon juice (to taste)
- 1 tablespoon chopped coriander leaves for garnish (optional)
Preparation Steps
Step 1: Cooking the Lentils
- Begin by rinsing the masoor dal under running water several times until the water runs clear.
- Drain the water and transfer the lentils to a 3-litre stovetop pressure cooker. And then Add 1.5 to 1.75 cups of water.
- Close the lid and pressure cook on medium heat for about 5 to 6 whistles, or until the lentils are soft and mushy.
- Once cooked, allow the pressure to drop naturally before opening the lid. Gently mash the lentils with a wooden spoon or whisk until they reach a creamy consistency. If the lentils are undercooked, add a little more water and cook for a few more minutes.
Step 2: Making the Onion-Tomato Masala
- In a separate pan, heat the oil over low heat. Add the cumin seeds and sauté until they crackle.
- Introduce the chopped onions, stirring frequently until they turn a light golden color.
- Add the crushed garlic and ginger, stirring for about 10 to 15 seconds until the raw aroma dissipates.
- Incorporate the green chilies and optional dry red chilies, mixing well.
- Add the spices: turmeric powder, red chili powder, garam masala, and asafoetida, stirring to combine on low heat.
- Add the finely chopped tomatoes and cook on medium-low heat until the oil separates and the tomatoes become soft and mushy.
Step 3: Combining Everything
- Now add the cooked lentils to the pan and mix well. Pour in 1 to 1.5 cups of water, adjusting to your desired consistency.
- Add salt to taste and simmer for an additional 6 to 7 minutes on low to medium heat, stirring occasionally.
- The ideal consistency for Masoor Dal is medium, not too thick or thin.
- If desired, add crushed fenugreek leaves and simmer for another minute.
- Finally, stir in the lemon juice and chopped coriander leaves, mixing thoroughly. Turn off the heat.
Serving Suggestions, You can serve your easy Masoor Dal hot, garnished with additional coriander leaves if you like. It pairs beautifully with steamed basmati rice, roti, or chapati, making for a wholesome meal that’s both comforting and satisfying.