Go Back
+ servings
Print

Red Lentil Dal (Masoor Dal)

This vegetarian entrée comes together in under an hour for a quick and easy dinner made from pantry staples and a few spices.
Course Main Course
Cuisine Indian
Keyword cilantro, coriander, cumin, dal, lentils, naan, pickled onion, tomato, yogurt
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients

For the dal:

  • 1 cup split red lentils
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup diced onion
  • 2 cloves garlic, chopped
  • 1 teaspoon grated ginger
  • 2 Thai birdseye chilies, diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 (15-ounce) can diced tomatoes

For serving:

  • ½ cup plain yogurt
  • ¼ cup pickled red onions
  • 2 tablespoons chopped cilantro, for serving

Instructions

For the dal:

  • Rinse and drain the lentils. Heat a large pot over medium heat, add the lentils and 3 cups of water and bring to a boil. Lower heat to medium-low and simmer until the lentils are just tender, about 15 to 20 minutes. Drain any excess liquid and set the lentils aside in a large bowl.
  • Return the pot to medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the onion and sauté until tender, about 6 minutes.
  • Add the garlic, ginger and chilies sautéing until fragrant, about an additional 30 seconds. Next, add the cumin, coriander, turmeric and cinnamon, stirring to combine before adding the cooked lentils, the tomatoes with their liquid and 1 cup of water.
  • Simmer until the mixture becomes thick and cohesive, about 20 minutes. Remove from heat.

For serving:

  • Serve hot over rice or with naan. Garnish with yogurt and top with pickled onions and cilantro.