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Masoor Dal
Discover everything you need to know about India's favorite daily lentil dish, Masoor Dal. This classic Indian recipe is made with quick-cooking red lentils, onions, tomatoes, and a pile of warm, fragrant spices.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●saucepan
📝 Preparation Steps
1
Using a fine-mesh sieve or colander, rinse lentils until the water runs clear (lentils tend to be dusty). Drain well. In a large pot over medium-high heat, add lentils and 6 cups water.
2
Bring to a boil, reduce heat, and simmer until the lentils are tender, about 10 to ⏱️ 15 minutes. Skim any foam off the top of the water with a spoon. Drain well (the lentils will be extremely soft and falling apart).
3
Meanwhile, in a large saucepan over medium-high heat, heat oil until shimmering. Add mustard seeds, cumin seeds, and onion and stir until the seeds crack and pop and onion is softened, about 5 to ⏱️ 8 minutes. Stir in ginger and green chili until fragrant, about ⏱️ 1 minute.
4
Stir in the tomatoes and mash to break up the tomatoes (I like to use a potato masher). Cook until the tomato juice has started to evaporate, about ⏱️ 10 minutes. Stir in chili powder, coriander, turmeric, and salt.
salt1 teaspoon
5
Cook for ⏱️ 2 minutes, then stir in the cooked lentils. Garnish with cilantro and serve with cooked rice, yogurt, and naan bread.
Nutrition Facts
calories
248 kcal
fat Content
4 g
serving Size
1.5 cups
fiber Content
18 g
sugar Content
2 g
sodium Content
628 mg
protein Content
15 g
carbohydrate Content
37 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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