Masoor Dal Curry – Indian Style
Main Ingredients
Spice Powders
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak Masoor Dal
Wash 1 cup of masoor dal thoroughly with water. Pour enough water to cover the dal and soak it for about . After soaking, the dal will plump up and split in the middle.
Sauté Aromatics
Heat 2 tablespoons of oil in a wide kadai. Once hot, add 1 teaspoon of cumin seeds. Add 1 large finely chopped onion and for until it turns a nice golden color. Then, add 2 large cloves of finely chopped garlic, a piece of finely chopped ginger, and 3 green chilies cut into half. Continue to until the onions are golden.
Add Tomatoes and Spice Powders
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 turmeric powder, 2 teaspoons Kashmiri red chilli powder, 2 teaspoons coriander powder, 2 teaspoons cumin powder, 1 1/2 teaspoons salt, and 2 teaspoons amchur powder. Mix everything well and cook until the tomatoes become mushy and the oil begins to separate.
Cook Dal with Water
Add the soaked masoor dal to the kadai and mix it well with the masala. Pour in 1 litre of hot water. Mix everything well and cook on medium flame for approximately or more, until the dal is completely done and reaches a gravy consistency (not too thick).
Finish and Serve
After , check the dal to ensure it's perfectly cooked. Add 2 teaspoons of garam masala powder and salt as required to adjust the seasoning. Stir in 2 teaspoons of ghee for a rich taste. Finally, add a generous amount of chopped coriander leaves and mix well. Serve this wholesome Masoor Dal Curry hot with rice or roti.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 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 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)
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
Variations
Simple ways to adapt this recipe.
- For faster cookingPreparation tip
Pressure cook the dal for about one whistle after mixing with masala and water.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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