Red Lentil Curry (Masoor Dal)
Of all the dals in Indian cuisine, red lentil dal (or masoor dal) is probably the easiest and fastest to make. This is because red lentils do not require any soaking or cooking ahead of time. And since they cook in under 30 minutes, they make this type of dal easy to whip up without any planning.
In my opinion, dal is extremely underrated. It’s cheap, nourishing and can usually satisfy every dietary need. More often than not it is vegan, and I seldom see recipes that require any sort of gluten.
Even though there are countless ways to make dal, this version is authentic yet easy for even novice cooks to handle. For the best results, here are a few tips to achieving the tastiest most satisfying masoor dal.
Tips For Making the Best Dal
- Use whole spices It might be tempting to use that curry powder you got at the bulk store in February of last year, but your dal will likely turn out powdery and tasteless. Ground spices lose their flavour within months if not used promptly, so make it worth your effort to opt for fresh whole spices. You will thank me for this advice.
- Cook each step in stages The ingredients of a good dal are cooked in stages. Splutter the whole spices in oil at first. Then add the remaining ingredients, cooking for the proper amount of time before adding the next set. Cooking in layers this way extracts the most flavour from the spices and ensures that they are fully cooked.
- Season with salt early Adding the salt with the onions, ginger and garlic helps them cook more evenly and pulls out moisture faster. Plus the salt infuses into the other ingredients from the beginning so you will end up with a much tastier dal.
- Add the more delicate ingredients later Garam masala, fenugreek leaves and fresh coriander are more delicate ingredients so adding them too soon would cook them away. By adding them toward the end of the process, you keep their flavours and they will boost the taste of your dal that much further.
Red Lentil Dal (Masoor Dal)
A perfect dal for every day. Red lentils cook quickly so you can have it ready in about 1 hour.
Ingredients
- 1 onion medium
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 2 tablespoons canola or vegetable oil
- 1 inch cinnamon stick
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 pinch asafoeteda
- 1 teaspoon salt
- 2 tomatoes crushed
- ½ teaspoon turmeric ground
- ½ teaspoon coriander seeds ground
- ½ teaspoon hot chili powder
- 1½ cups red lentils washed
- 6 cups water
- 1 teaspoon garam masala
- 2 teaspoons dried fenugreek leaves Kasoori methi
- Salt to taste
- ¼ cup fresh cilantro chopped
Instructions
- In a food processor blend together the onion, ginger and garlic. Set aside.
- In a large pot heat oil over medium. Add cinnamon stick, bay leaf, cumin seeds and asafoetida. Stir for 10 seconds or until the spices are fragrant.
- Add pureed onion, ginger and garlic mixture along with the salt. Lower heat slightly and cook, stirring constantly, until the mixture begins to change colour. This may take about 10 minutes.
- Add turmeric, coriander and hot chili powder. You can adjust these spices to your taste. Stir fry for 2-3 minutes or until these spices are well toasted. Add crushed tomatoes and cook for several minutes, stirring constantly until you see the mixture start to form into a ball. You may also see the oil separating from the spices.
- Add lentils and water. Depending on how soupy you like your dal, you may need to add more water. Cover and bring to a boil, then lower the heat and cook about 30 minutes or until the lentils are falling apart.
- Adjust consistency by adding more water or allowing to cook further without the lid for a thicker dal. Add garam masala, fenugreek leaves and additional salt to taste. Cook another 5 minutes, then add fresh cilantro. Serve with a dollop of yogurt and a side of rice.
Notes
You can use other lentils for this versatile dal. Some varieties may require soaking, in which case cooking ahead of time is necessary.