Masoor Dal

A smooth, melting red lentil stew with a vibrant orange hue. The aroma of toasted cumin and ginger hits you as soon as the pot opens, offering a velvety texture that coats rice perfectly.

• Prep time: 10 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 322
• Protein: 19 g
• Carbs: 37 g
• Fat: 8 g

Ingredients

• 250 g Red lentil ( rinsed )
• 750 ml Mineral water
• 1 tsp Turmeric powder
• 1 pinch Gray sea salt
• 2 tbsp ghee
• 1 tsp Whole cumin seeds
• 1 pinch asafoetida
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 piece Hot chili pepper ( split lengthwise )
• 2 piece Round tomato ( finely diced )
• 1 tbsp Fresh cilantro ( chopped )

Instructions

1. Cooking the lentils

   Rinse the lentils in clear water until the water runs clear. Place them in a pot with water, salt, and turmeric. Bring to a boil, then lower the heat. Simmer until the lentils easily mash under the pressure of a spoon.

2. Toasting the spices

   In a pan, heat the ghee. Toss in the cumin seeds and asafoetida; they should crackle instantly. Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent and slightly golden on the edges.

3. Reducing the aromatics

   Stir in the diced tomatoes and the split chili. Let it reduce over medium heat until the tomatoes break down and the fat starts to separate from the mixture, signaling concentrated flavors.

4. The final mix

   Pour this aromatic mixture (the tadka) over the cooked lentils. Mix vigorously to bind everything together. The consistency should be that of a thick soup. Finish with freshly chopped cilantro.

Chef's tips

• Never oversalt the lentils at the start; it can slow down the cooking process.
• The secret is in the tadka: let the cumin brown slightly without burning to release all its essential oils.

Storage

Keeps for 3 days in the fridge in an airtight container. Thin with a little hot water when reheating as the lentils will continue to absorb liquid.