This recipe recreates a stovetop masoor dal as it might have been prepared 2500 years ago in ancient India. It uses only traditional ingredients like masoor dal, ghee, mustard seeds, turmeric, black pepper, ginger, and lemon, omitting modern additions like chili powder, tomato, and onion, resulting in a simple yet flavorful and peppery lentil dish.
Adjust servings
Tap an ingredient to mark it ready0 of 9 ready
All Ingredients - Main Ingredients
Masoor Dal (Red Lentils)1 cup
Water4 cups
Ghee (or oil for vegan)2 tablespoons
Mustard Seeds1 teaspoon
Turmeric Powder1 teaspoon
Fresh Ginger (minced)1 tablespoon
Black Pepper (divided)1 teaspoon
Salt (or to taste)1 teaspoon
Lemon Juice (from 1/2 lemon)1 tablespoon
🍳Tools You'll Need
Pan
🌶️Spice level: Hot🌶️🌶️🌶️🌶️Pack water — this one bites back.
From:MustardGingerBlack pepperChili powder
🔄Don't have an ingredient? Try these swaps3 tips
No Ghee?
Unsalted butter (1:1)
Neutral oil (1:1, lacks the toasted note)
No Ginger (fresh)?
1/2 tsp ground ginger (per 1 tbsp fresh)
1/2 tsp ginger paste (per 1 tsp fresh)
No Lemon juice?
Lime juice (1:1)
1/2 the amount white vinegar — In dressings, savory dishes.
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Prepare Dal
Rinse 1 cup of masoor dal several times until the water runs clear.
Step 2: Heat Ghee
Heat 2 tablespoons of ghee (or oil) in a pan over medium heat until it starts to shimmer.
Step 3: Temper Mustard Seeds
Test the ghee with one mustard seed; if it sizzles, add 1 teaspoon of mustard seeds and let them pop for a few seconds.
Step 4: Add Spices and Aromatics
Add 1 teaspoon of turmeric powder, 1 tablespoon of fresh ginger, and 1/2 teaspoon of black pepper to the pan. Stir and cook for a few seconds until fragrant.
Step 5: Combine Dal and Water
Add the rinsed masoor dal and 3 cups of water to the pan. Stir well to combine all ingredients.
Step 6: Bring to a Boil and Simmer
Turn the heat up to bring the dal to a boil, then the heat to medium and let it for about , stirring occasionally.
Step 7: Adjust Water (if needed)
After about of , if the dal appears too thick or low on liquid, add about 1 cup of extra water.
Step 8: Check Doneness
After of , check if the dal is fully cooked by mashing a few grains against the side of the pan; they should smash easily into a mush.
Step 9: Thicken (Optional)
For a thicker consistency, continue to cook for a few more minutes and mash some of the dal against the edge of the pan with a spoon.
Step 10: Season and Finish
Add 1 teaspoon of salt, the remaining 1/2 teaspoon of black pepper, and 1 tablespoon of lemon juice. Stir well and turn off the heat.
Step 11: Serve
Let the dal cool for a few minutes before serving.
Pro Tips
• Adjust water for desired consistency (soupy or thick).
• Mash some dal against the pan's edge for a thicker liquid.
Variations
• Add tomato, red chili powder, or garam masala for a more modern Indian dal.
• Use oil instead of ghee to make it vegan.
Was this recipe helpful?
Comments
Sign in to leave a comment on this recipe.
Loading comments...
Similar Recipes
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Similar Recipes
Comments
Sign in to leave a comment on this recipe.
Loading comments...