Masoor Dal (Indian Red Lentils)

Kimberly Killebrew

Masoor Dal is wonderfully aromatic and delicious. It's easy to make and is ready to serve in 30 minutes.

5 from 58 votes

Prep Time 5

Cook Time 25

Total Time 30

Course Main Dish, Side Dish, Soup

Cuisine Indian

Servings

Calories 315 kcal

1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1-2 green or red chilies , chopped (if you want to reduce the heat use green chilies and discard the seeds and membranes)
1/2 cup onion , finely chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon asafoetida (aka hing powder)
1 black cardamom pod
Pinch Kashmiri chili powder , or cayenne pepper
small pinch of cinnamon
small pinch of cloves
1 1/2 cups red lentils , thoroughly rinsed and drained
2 tomatoes , diced
4 cups chicken or vegetable broth , see Note
1 teaspoon salt
juice of one lime
fresh chopped cilantro for serving
salt to taste

Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add spices and cook for another minute.
Add the lentils, tomatoes, broth, and salt. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
Serve with fresh naan, rotis or chapatis.

Traditionally water is used, not broth, but I prefer using broth for the added flavor.

Keyword Masoor Dal, Red Lentil Soup

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