Masoor Dal Curry – Home Cooking

Step 1: Soak Masoor Dal

Take 1 cup of masoor dal in a bowl. Wash it nicely, then pour enough water to cover the dal and soak it for about 1 hour. After soaking, the dal will plump up and split in the middle.

Step 2: Sauté Aromatics

Heat 2 tablespoons of oil in a wide kadai. Once the oil is hot, add 1 teaspoon of cumin seeds. Add 1 large finely chopped onion and sauté for about 2-3 minutes until it turns to a nice golden color. 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 lightly golden.

Step 3: Add Tomatoes and Spices

Add 3 large chopped tomatoes and mix well. After a minute, add 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, 1 1/2 teaspoons of salt, and 2 teaspoons of amchur powder. Mix everything well and cook 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 masala and mix it well. Pour in about 1 liter of hot water. Mix everything well and cook on medium flame. Close the kadai with a lid and cook for about 30 minutes or more, until the dal is completely done and reaches a gravy consistency.

Step 5: Finish and Serve

After 30 minutes, check the dal; it should be perfectly cooked. Add 2 teaspoons of garam masala powder and adjust salt as required. Add 2 teaspoons of ghee and finish off by adding some chopped coriander leaves. Mix everything well. Serve this wholesome and hearty masoor dal curry with some long-grain basmati rice or roti.

• Soaking the dal for an hour or more helps to reduce cooking time.

• If you prefer, you can pressure cook the dal for about one whistle after mixing it with the masala and water.

• Adjust salt and other seasonings according to your taste preferences.

• Be generous with coriander leaves for a very nice flavor.