Indian Masoor Dal with Red Lentils

Name: Indian Masoor Dal with Red Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup red lentils (rinsed); 4 cups water; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 inch ginger (grated); 1 medium tomato (chopped); 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 1 teaspoon salt (or to taste); 2 tablespoons fresh cilantro (chopped); 1 tablespoon ghee; 1/2 teaspoon mustard seeds; 2 whole dried red chilies; 1 pinch asafoetida

VegetarianIndianDinnerComfort FoodHealthyEasy

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A hearty and flavorful Indian dish made with red lentils, simmered in aromatic spices, perfect for a comforting meal.

Macronutrients per serving

grams

Protein

12.0g 21%

Fat

6.0g 10%

Carbs

40.0g 69%

Rich in nutrients

🔺 Iron

20% DV

Essential for blood production

☀️ Folate

45% DV

Important for cell division

🔺 Magnesium

15% DV

Supports muscle and nerve function

🌾 Fiber

15g

Promotes healthy digestion

☀️ Vitamin B6

10% DV

Supports brain health

Ingredients

Main Ingredients

1 cup red lentils rinsed
4 cups water
1 medium onion finely chopped
2 cloves garlic minced
1 inch ginger grated
1 medium tomato chopped
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala
2 tablespoons vegetable oil
1 teaspoon salt or to taste
2 tablespoons fresh cilantro chopped

Tempering Ingredients

1 tablespoon ghee
1/2 teaspoon mustard seeds
2 whole dried red chilies
1 pinch asafoetida

Instructions

1 Rinse the red lentils under cold water until the water runs clear.
2 In a pot, heat the vegetable oil over medium heat. Add cumin seeds and allow them to splutter.
3 Add the chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
4 Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
5 Stir in the rinsed red lentils and water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
6 Add garam masala and adjust seasoning if necessary. Simmer for another 5 minutes.
7 For tempering, heat ghee in a small pan. Add mustard seeds, dried red chilies, and asafoetida. Sauté for 30 seconds.
8 Pour the tempering over the cooked dal and stir gently.
9 Garnish with chopped cilantro before serving.