Masoor Dal
Try our Masoor Dal recipe, serving four with a delightful mix of spices. Follow our simple steps for soaking and cooking to create a hearty meal.
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Ingredients
For the Dal:
1 cup masoor dal (red split lentils)
1 ½ cups vegetable broth or water
For the Tarka AKA Baghar or Chonk:
2 TBSP avocado oil
1 tsp cumin seeds
1 ½ cups yellow onion, finely chopped
4-5 garlic cloves, minced
½ TBSP ginger, grated
1 ½ cups tomatoes, finely chopped
1 small Thai green chili or Serrano, sliced lengthwise
1 tsp cumin powder
¼ tsp garam masala
1 tsp coriander powder
½ tsp red chili powder
½ tsp turmeric powder
1 tsp salt
1 TBSP butter, omit for vegan or dairy free
1 tsp freshly squeezed lemon juice
2 TBSP chopped cilantro, garnish
200 gram masoor dal (red split lentils)
360 ml vegetable broth or water
For the Tarka AKA Baghar or Chonk:
2 TBSP (30 ml) avocado oil
1 tsp (5ml) cumin seeds
225 gram yellow onion, finely chopped
4-5 garlic cloves, minced
½ TBSP (7.5 ml) ginger, grated
270 gram tomatoes, finely chopped
1 small Thai green chili or Serrano, sliced lengthwise
1 tsp (5 ml) cumin powder
¼ tsp (1.25ml ) garam masala
1 tsp (5ml) coriander powder
½ tsp (2.5 ml) red chili powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5ml) salt
1 TBSP (15ml) butter, omit for vegan or dairy free
1 tsp (5 ml) freshly squeezed lemon juice
2 TBSP (30 ml) chopped cilantro, garnish
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Instructions
- Gather and prep ingredients.
- Start by soaking your lentils. Place lentils in a bowl and fill the bowl with water at least 1 inch above lentils. Let soak for 8 hours.
- Drain water and rinse until the water runs clear.
- Set up your instant pot and add lentils and 1 ½ cups of vegetable or chicken broth. Select pressure cooker low setting for 8 minutes, then manually release the pressure, set aside.
- Alternatively, you can cook the lentils in a small pot. You will want to double the liquid and stir occasionally to prevent burning. Place lentils and water in a pot, bring to a boil, then reduce to a simmer. Add a lid, but leave it slightly ajar so steam can escape.
- Simmer and stir occasionally for 30 minutes or until cooked. If the liquid is evaporating too quickly add ¼ cup more at a time.
- In heat a medium pan, over medium high heat and add oil. Once hot, add cumin seeds and toast for 10-15 seconds.
- Add onion and saute until translucent, 8-10 minutes.
- Add in garlic and ginger. Saute until fragrance, about 30 seconds.
- Add in tomatoes, chili, and spices. Add cooked lentils and ½ -1 cup of water depending on how thick you want the consistency to be.
- Bring to a simmer and allow to cook for 5-8 minutes or until desired consistency is reached.
- Remove the chili.
- Add in butter and lemon juice, stir.
- You can add the cilantro and stir it in, or add it on top as a garnish.
- Serve immediately over cauliflower rice or eat on its own.
Nutritional Info
Storage
Notes
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