- Active Prep Time: 30 mins
- Passive Prep Time: 10 hours
- Cooking Time: 30 mins
- Total Time: 11 hours
Hearty, warming lentil dish from north India.
The first Indian dish I learned to cook—adapted from a recipe at IndianFoodForever.
- 1cupSplit masoor dal; or, Whole masoor dal
1—Onion; or, Heeng
(Inch piece, diced)
- 3tbspOlive oil; or, Canola Oil
- —to tasteRed chilli powder
- 1tspCoriander Powder *Optional
- 1tspGaram masala
- —to tasteSalt
—to tasteCilantro *Optional
- Soak dried masoor dal in water for at least 6 hours, preferably overnight.
- Add the masoor dal, 3 cups of water, 16 oz. diced canned tomatoes, 1 tsp turmeric and a pinch of salt to a pot. Mix well. Bring to a boil, reduce heat and simmer until the lentils are soft, approximately 20-30 minutes. The time to soften will depend on how long lentils have soaked and whether they are split or whole. Add water as necessary to prevent the mixture from drying out. The end product should be pulpy and should hold together when picked up by a fork.
- Meanwhile, prepare the “tadka.” Heat a skillet, add oil and sautee onions until translucent. Add garlic, ginger and chillies and cook for another few minutes. Add 1 tsp coriander powder, 1 tsp garam masala and red chili powder to taste. Mix well.
- Add the tadka to the cooked masoor dal mixture and stir well to combine. Add salt to taste.
- Serve with basmati rice and garnish with cilantro leaves.