Three Red Lentil Dal Recipes (Masoor Dal) - Cumin, Garlic & Tomato

Step 1: Prepare the Base Red Lentil Dal

Wash 1 cup of red lentils thoroughly under running water until the water runs clear. Add 4 cups of water to a deep pot and bring to a boil over medium-high heat. Once the water starts boiling, add the washed red lentils.

Step 2: Add Initial Spices and Simmer

Add 1 tsp of grated ginger, 1/2 tsp of turmeric powder, and 1/2 tsp of chopped green chili (optional). Stir well. As the dal boils, skim off any white foam that floats to the top. Reduce the heat to low and cover the pan partially. Stir occasionally, ensuring the pot is partially covered to prevent overflow. Cook for approximately 45 minutes until the lentils are tender and mushy.

Step 3: Season and Mash the Base Dal

Add 1 tsp of salt and 1 tsp of ghee (clarified butter) to the cooked dal. Stir well. Mash the cooked lentils with a wooden masher or whisk until smooth. The base dal is now ready for tempering into different variations.

Step 4: Prepare Cumin Dal Tempering

Heat 1 tbsp of cooking oil in a small pan over medium heat. Once the oil is hot, reduce heat to low and add 1 tsp of cumin seeds. Let them crackle to release their flavor. Add 1 dry red chili (optional) and stir for a few seconds.

Step 5: Combine and Finish Cumin Dal

Add a portion of the cooked base dal (approx. 1.5 cups as shown in video) to the pan with the tempering. Stir well. Add a little water if a thinner consistency is desired. Let the dal boil for about 2 minutes. Stir in 1 tbsp of chopped coriander leaves. Taste and adjust salt if needed. Pour the Cumin Dal into a serving bowl.

Step 6: Prepare Garlic Dal Tempering

Heat 1 tbsp of ghee or cooking oil in a small pan over medium heat. Once the oil is slightly warm, add 1 tbsp of chopped garlic. Fry the garlic on low to medium heat, stirring continuously, until it turns golden brown. Add 1 dry red chili (optional) and stir for a few seconds.

Step 7: Combine and Finish Garlic Dal

Add a portion of the cooked base dal (approx. 1.5 cups as shown in video) to the pan with the tempering. Stir well. Add a little water if a thinner consistency is desired. Let the dal boil for about 2 minutes. Stir in 1 tbsp of chopped coriander leaves. Taste and adjust salt if needed. Pour the Garlic Dal into a serving bowl.

Step 8: Prepare Tomato Dal Base

Heat 1 tbsp of cooking oil in a small pan over medium heat. Once the oil is hot, reduce heat to low and add 1 tsp of cumin seeds. Let them splutter. Add 1/2 cup of chopped onions and a pinch of salt. Fry on medium heat until the onions turn pale and soft. Add 1/2 tsp of red chili powder and stir for a few seconds. Add 1 cup of chopped tomatoes. Stir well. Cover the pan and cook on medium heat for 2 minutes until the tomatoes soften and become pulpy.

Step 9: Combine and Season Tomato Dal

Stir in 1 tsp of brown sugar (or jaggery/white sugar). Add a portion of the cooked base dal (approx. 1.5 cups as shown in video) to the pan. Rinse the dal pot with 1/4 cup of water and add this water to the dal in the pan. Stir well. Taste and add 1/2 tsp of salt if needed. Let the dal boil for about 2 minutes. Pour the Tomato Dal into a serving bowl.

Step 10: Prepare Tomato Dal Tempering

Take a separate clean small pan and heat 1 tbsp of cooking oil over medium heat. Once the oil is hot, reduce heat to the lowest possible mark and add 1/2 tsp of brown mustard seeds. Let them splutter. Switch off the stove. Add 1/2 tsp of red chili powder (or curry powder) and 1 tbsp of chopped coriander leaves. Immediately pour this tempering over the Tomato Dal in the serving bowl.

• Skim off any white foam that floats to the top while cooking the dal.

• Cover the pot partially when simmering dal to prevent overflow.

• Cook cumin seeds on low heat to release their flavor without burning.

• Add chopped garlic to warm oil for gradual toasting and better flavor infusion.

• Adjust dal consistency based on whether it's served with rice (thinner) or bread/roti (thicker).

• Switch off the stove immediately when adding chili powder and coriander leaves to tempering to prevent them from burning.

• Cumin Dal

• Garlic Dal

• Tomato Dal