Masoor Dal (Indian Red Lentils)
Masoor Dal is wonderfully aromatic and delicious. It's easy to make and is ready to serve in 30 minutes.
Ingredients
- 1 1/2 cups red lentils , thoroughly rinsed and drained
- 4 cups chicken or vegetable broth , see Note
- 2 tomatoes , diced
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies , chopped (if preferred discard seeds and membranes to reduce the heat)
- 1 teaspoon chopped fresh ginger
- 1 teaspoon chopped fresh garlic
- 1/2 cup onion , finely chopped
- 1/4 teaspoon asafoetida (aka hing powder)
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- Pinch Kashmiri chili powder or cayenne pepper
- Small pinch of cinnamon
- Small pinch of cloves
- Juice of one lime
- Fresh chopped cilantro for serving
- Salt to taste
Instructions
- For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot.
- For the Chaunk: 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 the turmeric, chili powder, asaefoetida, coriander, turmeric, chili powder, cinnamon and cloves and stir to combine.
- Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. 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. .
Notes
- Traditionally water is used, not broth, but we prefer using broth for the added flavor.
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