Ingredients for Masoor Dal
- Red Lentil
- Fresh Ginger
- Ground Turmeric
- 4 cups water
- Vegetable Oil
- Asafoetida Powder
- Whole Cumin Seed
- Dried Hot Peppers
- Salt to taste
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How to Make Masoor Dal
- Rinse 1 cup of red lentils (masoor dal) thoroughly under cold water.
- In a large pot, combine the rinsed lentils and 4 cups of water. Bring to a rolling boil over medium-high heat.
- Once boiling, a gray scum will form on the surface. Skim this off carefully with a spoon.
- Add 1 inch grated ginger and 1 teaspoon turmeric powder to the pot.
- Reduce heat to low, partially cover the pot, and simmer gently for 45-50 minutes, or until the lentils are completely soft and a thick puree begins to form at the bottom.
- Stir the dal several times during the last 15 minutes of cooking to prevent sticking.
- While the dal simmers, heat 2 tablespoons of vegetable oil (or ghee) in a small skillet over medium heat. Once the oil begins to shimmer, add a pinch of asafoetida (hing).
- Immediately add 1 teaspoon of cumin seeds and 2-3 small dried red chilies (broken into pieces).
- Sauté for about 30 seconds, or until the spices are fragrant and the chilies have darkened slightly.
- Pour the fragrant oil and spice mixture into the cooked dal. Add salt to taste.
- Stir well to combine and cook for another minute.
- Serve hot, garnished with fresh cilantro (optional), and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
5g
Carbs
9g
