Simple and Healthy Masoor Dal
Summary
- A quick and easy recipe for a protein-rich Masoor Dal, perfect for lunch or dinner. This healthy dal is prepared with a flavorful tempering of onions, tomatoes, and spices, and finished with fresh cream and coriander, offering a delicious and nutritious meal.
Video Chapters
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All Ingredients - Main Ingredients
- Masoor Dal (Lentils) 1 cup
- Water (for soaking) as needed
- Water (for pressure cooking) 2 to 2.5 cups
- Turmeric Powder 0.5 tsp
- Oil 0.5 tsp
All Ingredients - For Tempering (Tadka)
- Oil 2 tbsp
- Cumin Seeds 0.5 tsp
- Mustard Seeds 0.5 tsp
- Dry Red Chilies 2
- Green Chili (slit) 1
- Onions (chopped) 0.5 cup
- Ginger-Garlic Paste 1 tsp
- Tomatoes (chopped) 1 cup
- Turmeric Powder 0.5 tsp
- Red Chili Powder 1 tsp
- Salt to taste
- Garam Masala 0.5 tsp
- Coriander Leaves (chopped) for garnish
- Fresh Cream 1 tsp
- Butter/Ghee 1 dollop (optional, for garnish)
Tools You'll Need
- Pressure cooker
- Pan
- 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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Soak the Masoor Dal
Take 1 cup of Masoor Dal in a bowl. Add water and let it soak for .
Step 2: Pressure Cook the Dal
Drain the water from the soaked dal and transfer it to a pressure cooker. Add 2 to 2.5 cups of fresh water, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of oil. Close the lid and cook for 2 whistles.
Step 3: Prepare the Tempering
Heat 2 tablespoons of oil in a pan. Once the oil is hot, add 0.5 teaspoon of cumin seeds, 0.5 teaspoon of mustard seeds, and 2 dry red chilies. Stir for a few seconds.
Step 4: Sauté Onions and Ginger-Garlic Paste
Add 1 slit green chili and 0.5 cup of chopped onions to the pan. until the onions turn golden brown. Then, add 1 teaspoon of ginger-garlic paste and cook until its raw smell disappears.
Step 5: Add Tomatoes and Spices
Add 1 cup of chopped tomatoes to the pan and mix well. Next, add 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, salt to taste, and 0.5 teaspoon of garam masala. Mix all ingredients thoroughly.
Step 6: Cook the Tempering Mixture
Cook the mixture on a low flame for , stirring occasionally, until the oil starts to separate from the mixture.
Step 7: Mash the Cooked Dal
Once the pressure cooker cools down, open it. Use a masher to lightly mash the cooked Masoor Dal to achieve a slightly creamy consistency while still retaining some whole lentils.
Step 8: Combine Dal and Tempering
Add the mashed Masoor Dal to the pan with the prepared . Mix everything well. If the dal appears too thick, add a little water (approximately 0.5 cup or as needed) to adjust the consistency.
Step 9: Simmer the Dal
Let the dal on a low to medium flame for , allowing the flavors to meld together. Taste and adjust salt if necessary.
Step 10: Garnish and Serve
Once the dal has , turn off the heat. Garnish with chopped coriander leaves and 1 teaspoon of fresh cream. For an extra rich flavor, add a small dollop of butter or ghee. Serve hot with rice, roti, or chapati.
Pro Tips
• Cook onions and tomatoes on low flame for best flavor.
• Adjust water quantity to achieve desired dal consistency.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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