Masoor Dal

This easy Masoor Dal comes together in about 15 minutes from a handful of ingredients and yet it's an insanely flavorful and satisfying.

Course Sides, Soups & Stews

Cuisine Best, Indian

Level Beginner

Main Ingredient Legume

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 372kcal

Ingredients

30 grams fresh ginger (~1-inch, sliced into ¼-inch coins)
20 grams garlic (~3 large cloves)
1 cup masoor dal (red lentils)
½ teaspoon ground turmeric
200 grams whole stewed tomatoes (½ small can)
2 fresh chili peppers (to taste, split in half)
1 cilantro whole plant
2 tablespoons ghee (or vegetable oil)
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
½ teaspoon fennel seeds
2 dried chiles
1 ½ teaspoons salt
1 teaspoon coconut sugar
½ lemon

Grams + US Cups - US Standard

Instructions

In a broiler, or using a torch, blacken the 20 grams garlic and 30 grams fresh ginger and then add them to a pressure cooker.
30 grams fresh ginger, 20 grams garlic
Wash the 1 cup masoor dal until the water runs clear and add them to the pressure cooker along with 3 cups of water, the ½ teaspoon ground turmeric, 200 grams whole stewed tomatoes (with juices), and 2 fresh chili peppers to taste.
1 cup masoor dal, ½ teaspoon ground turmeric, 200 grams whole stewed tomatoes, 2 fresh chili peppers
Thoroughly wash the 1 cilantro plant, and cut just the bottom parts of the stems and roots off, adding them to the pot ( save the leaves for garnish).
1 cilantro
Cover the pressure cooker with a lid and bring up to pressure over high-heat. Turn down the heat to maintain a gentle whistle and cook the lentils for 7 minutes.
When the lentils are done, put the pressure cooker in the sink and run some water over the lid to quickly release the pressure. Doing this will make a loud noise and will release a lot of steam, so keep a safe distance. When the pressure has fully dropped, open the lid.
Remove the cilantro root, garlic and ginger.
Add the 1 ½ teaspoons salt, 1 teaspoon coconut sugar, and juice of ½ lemon and adjust the seasoning to taste.
1 ½ teaspoons salt, 1 teaspoon coconut sugar, ½ lemon
In a small pan, add the 2 tablespoons ghee and heat until hot. Add the ½ teaspoon cumin seeds, ½ teaspoon black mustard seeds, ½ teaspoon fennel seeds and 2 dried chiles and fry until very fragrant.
2 tablespoons ghee, ½ teaspoon cumin seeds, ½ teaspoon black mustard seeds, ½ teaspoon fennel seeds, 2 dried chiles
Pour this mixture onto the dal masoor and garnish with the cilantro leaves to serve.

Nutrition