Indian · serves 2

Masoor Dal

The fastest dal there is. Twenty minutes from dry lentils to the table.

20 min Easy Vegetarian

Ingredients

  • 1 cup red masoor dal
  • 1 onion, chopped
  • 2 tomatoes
  • 4 garlic cloves
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 2 dried red chillies
  • 3 tbsp ghee
  • Coriander

Method

  1. Red masoor collapses in 12 minutes in an open pot — no cooker needed. Turmeric, salt and 3 cups water.
  2. It will foam at first. Skim it and lower the heat.
  3. Tadka: ghee, cumin, garlic till golden, red chillies.
  4. Onion till soft, then tomatoes and chilli powder. Cook till the oil separates.
  5. Pour into the dal, simmer 5 minutes.
  6. Coriander and lemon. Rice or roti.

Questions people ask about Masoor Dal

How long does Masoor Dal take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of onion in Masoor Dal?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Masoor Dal ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Masoor Dal vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Masoor Dal?

Rice or roti. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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Read more on the technique

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