Masoor Dal

I have been on the hunt for a Dal that will make Mike happy. This one is worth repeating. I found this recipe at: Spice up the Curry at

It was delicious. Mine turned out very hot, but it may have been that I got carried away with the hot peppers. I used sliced peppers that I had frozen from my garden, so it was probably more than one. The list of ingredients is frightening, I recommend measuring all the spices out ahead of time. Our local IndoPak grocery store sells ginger and garlic paste in jars. They are delicious but I don’t ever remember to buy them so I use what I have on hand.

Whole Masoor Dal Recipe | Sabut masoor dal | Masoor dal recipe

Prep time 30 mins
Cook time 30 mins
Total time 1 hour

3/4 cup Whole Masoor dal (brown lentils)
3-4 cups Water – enough to cover lentils

1 Tbsp. Oil
1 tsp. Cumin seeds
3/4 cup onion, finely chopped
2 tsp. grated fresh ginger
4 garlic cloves, crushed
1 Green chili, chopped finely
3/4 cup Tomato, finely chopped (I used canned, whole tomato)
1 tsp. Cumin powder
1 tsp. Coriander powder
1/4 tsp. Turmeric powder
1/2 tsp. Red chili powder
1/2 tsp. Garam masala
Salt – to taste
2 tsp. Lemon juice
2 Tbsp. finely chopped Cilantro or coriander leaves

Wash masoor dal and soak for 30-45 minutes.
Discard the soaking water. Place the lentils and enough water to cover by 1 inch in a small saucepan. Bring to boil, then simmer partially covered until the lentils are soft, about 30 minutes.

Meanwhile, heat the oil in a 10-inch skillet on medium heat. Once the oil is hot add cumin seeds. Allow to sizzle and darken slightly, then add the ginger, garlic paste and green chili.

Add chopped onions and sprinkle a of salt, cook till softened.
Add tomatoes and cook till soft.
Add spice powders and cook for 1 minute.
Mix in boiled masoor, add extra water if needed to make gravy.
Simmer for 5-7 minutes.

Lastly add lemon juice and cilantro. Stir well and serve.