Masoor Dal Curry - Home Cooking
Recipe Summary
- This recipe presents a delicious and comforting Masoor Dal Curry, a perfect accompaniment to rice or roti. It's a flavorful lentil dish prepared with a blend of aromatic spices, tomatoes, and fresh coriander, offering a wholesome and hearty meal.
All Ingredients - Main Ingredients
- Masoor Dal 1 cup
- Oil 2 tbsp
- Cumin Seeds 1 tsp
- Onion 1 no.
- Garlic 2 cloves
- Ginger a piece
- Green Chilli 3 nos
- Tomato 3 nos
- Hing / Asafoetida Powder a pinch
- Turmeric Powder 1/4 tsp
- Kashmiri Chilli Powder 2 tsp
- Coriander Powder 2 tsp
- Cumin Powder 2 tsp
- Salt 2 tsp
- Amchur Powder 2 tsp
- Hot Water 1 litre
- Garam Masala 2 tsp
- Ghee 2 tsp
- Coriander Leaves chopped
Tools You'll Need
- Kadai
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Soak Masoor Dal
Take 1 cup of masoor dal in a bowl, wash it nicely, pour enough water to cover the dal, and soak it for about . After soaking, the dal will plump up and split in the middle, indicating it's ready for cooking.
Step 2: Sauté Aromatics
Heat 2 tablespoons of oil in a wide kadai. Once the oil is hot, add 1 teaspoon of cumin seeds. Then add 1 large finely chopped onion and sauté for until it turns a nice golden color. Next, add 2 large cloves of finely chopped garlic, a piece of finely chopped ginger, and 3 green chilies cut into halves. Sauté until the onions are golden; you don't have to brown them too much.
Step 3: Add Tomatoes and Spices
Add 3 large chopped tomatoes and mix well. After about a minute, start adding the spice powders: a pinch of hing (asafoetida powder), 1/4 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 2 teaspoons of coriander powder, 2 teaspoons of cumin powder, 2 teaspoons of salt, and 2 teaspoons of amchur powder. Mix everything well until the tomatoes become nice and mushy and the oil begins to separate.
Step 4: Cook the Dal
Add the soaked masoor dal to the kadai and mix it well with the masala. Add about 1 liter of hot water to cook the dal. Mix everything well and cook on medium flame for roughly about until the dal is completely done. You want the dal to be in a gravy consistency, not too thick.
Step 5: Finish with Garam Masala, Ghee, and Coriander
After , check on the dal; it should be cooked perfectly. Add 2 teaspoons of garam masala powder and adjust salt as required according to your taste. To give the dal a nice rich taste, add about 2 teaspoons of ghee. Finish off by adding some chopped coriander leaves. Be generous with the coriander leaves as it gives a very nice flavor. Mix everything well.
Step 6: Serve Masoor Dal Curry
The wholesome and hearty Masoor Dal Curry is now ready to be served. Enjoy it with long-grain basmati rice or roti.
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