Masoor Dal (Brown Lentil Curry)

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Leena Kohli (@leenakohli)

One of my all-time favourite comfort foods is the whole Masoor Dal, also known as Sabut Masoor Dal or Kali Masoor Dal. This North Indian classic is easy to prepare and incredibly flavorful and nutritious. Perfect for lunch and dinner, this wholesome dish pairs beautifully with roti, paratha, or even...

Prep Time
20min
Cook Time
40min
Total Time
1hr
Masoor Dal (Brown Lentil Curry) recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

For Boiling

  • 1cup
    Whole Masoor Dal (Brown Lentil)
  • 3cups
    water
  • 1tsp
    Red Chilli Powder
  • 1/2tsp
    Turmeric Powder
  • 1tbsp
    Ginger (chopped)
  • 1/3cup
    Onion (chopped)
  • Salt to taste

For Tempering

  • 2tbsp
    Ghee
  • 1/8tsp
    Asafoetida
  • 1tsp
    Cumin Seeds
  • 2piece
    Dry Red Chillies
  • 1cup
    Tomato (ground or finely chopped)
  • 2piece
    Green Chillies (finely chopped)
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Cumin Powder
  • 1/2tsp
    Garam Masala Powder
  • 1/2cup
    Water

How to make Masoor Dal (Brown Lentil Curry)

Boil the Dal

  1. Rinse the Masoor dal thoroughly under running water until clear. Soak the dal for 15-20 minutes, then drain and discard the soaking water.

  2. In a pressure cooker, combine the soaked dal, water, red chilli powder, turmeric powder, chopped ginger, onion, and salt.

  3. Close the lid and cook on high heat until 1 whistle. Reduce the heat and cook for 3-4 whistles or until the dal is soft and tender. Allow the pressure to release naturally.

    Step 1.1: Close the lid and cook on high heat until 1 whistle

Alternative Method Without a Pressure Cooker

  1. Add the soaked dal to a heavy-bottomed pot. Pour in the water, then add the red chilli powder, turmeric powder, chopped ginger, onion, and salt.

  2. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the dal is soft and cooked through. Stir occasionally and add more water if needed.

Prepare the Tempering

  1. In a pan, heat the ghee over medium heat.

  2. Add asafoetida, cumin seeds, and dry red chillies. Sauté until the seeds start to crackle.

  3. Stir in the ground or chopped tomatoes and green chillies. Cook until the tomatoes are softened and the oil begins to separate.

  4. Add Kashmiri red chilli powder, cumin powder, and garam masala powder. Mix well and cook for an additional 2-3 minutes.

    Step 3.1: Add Kashmiri red chilli powder, cumin powder, and [garam masala powder](https://www
    Step 3.2: Add Kashmiri red chilli powder, cumin powder, and [garam masala powder](https://www
  5. Pour in water and bring the mixture to a boil.

Combine and Simmer

  1. Add the boiled dal to the pan with the tempering. Mix thoroughly.

    Step 4.1: Add the boiled dal to the pan with the tempering
  2. Cover and let it simmer on low heat for 5-7 minutes to allow the flavors to meld.

    Step 4.1: Cover and let it simmer on low heat for 5-7 minutes to allow the flavors to meld
  3. Adjust salt if needed, then turn off the heat.

  4. Garnish with fresh coriander leaves.

    Step 4.1: Garnish with fresh coriander leaves
  5. Serve hot with steamed rice or roti.

Tips & Tricks

  1. Adjust the level of spiciness according to your preference.

  2. Pair with pickles, papad, or a simple cucumber salad for a complete meal.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨