Masoor Dal
The first time I stepped into my mentor Indira’s kitchen, the smell of toasted spices and simmering lentils wrapped around me like a warm embrace. This masoor dal, the first dish she ever served me, was humble in ingredients but explosive in flavor. It was a revelation. That single bowl of dal changed the way I understood food, hospitality, and Indian cooking forever. This recipe, handwritten by Indira herself, has stayed close to me for years. Today, I pass it on to you in hopes it inspires you, too, just as it did me.
Ingredients
- 3 cups masoor dal (red lentils)
- 3 tablespoons canola oil
- Pinch of hing (asafoetida)
- 2 teaspoons cumin seeds
- 2 teaspoons ajwain seeds
- 1 cup finely chopped onion
- 2 teaspoons kosher salt
- 3 teaspoons minced fresh ginger
- 2 whole dried Kashmiri chilies
- 3 teaspoons ground turmeric
- ¾ cup chopped tomatoes
- ¼ cup water
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 1 teaspoon garam masala
- ¼ cup chopped fresh cilantro
FOR SERVING:
- rice or roti
Instructions
PREPARE THE DAL:
- Rinse the masoor dal thoroughly in cold water until the water runs clear. Set aside.
TEMPER THE SPICES:
- Heat the oil in a heavy-bottomed pot over medium heat. Once hot, add a pinch of hing, then stir in the cumin and ajwain seeds. Let them sizzle and pop for 20 to 30 seconds.
SAUTÉ THE AROMATICS:
- Add the onions and salt. Cook, stirring occasionally, until the onions are soft and translucent—about 5 to 7 minutes. Add the ginger and whole Kashmiri chilies. Cook for another 2 minutes, stirring to keep the spices from burning.
- Add turmeric and tomatoes, cooking for 3 to 4 minutes until the tomatoes soften.
- Add ¼ cup of water to deglaze the pan, scraping up any bits stuck to the bottom.
- Stir in the rinsed dal and add enough water to cover the lentils by about 2 inches.
- Bring to a gentle boil, then reduce heat to low. Cover the pot partially and simmer for 20 minutes, or until the dal is soft and has absorbed most of the liquid. Add more water as needed to reach your desired consistency.
- Stir in the kasoori methi and garam masala. Simmer for another 2 to 3 minutes.
- Finish with chopped cilantro. Taste and adjust seasoning if needed. Serve hot with rice or roti.
Notes
Masoor dal, meaning red lentil in Hindi and Urdu, is the basis for this flavorful dish.
To order Keith’s latest book, The Soul of Spice, visit keithsarasin.com.
To order Keith’s latest book, The Soul of Spice, visit keithsarasin.com.
