Masoor Daal Recipe (Red Lentil Daal)
Masoor daal is made from red lentils, which cook fast and need no soaking. The lentils melt into a creamy base that is finished with a sizzling garlic and cumin tarka.
It is one of the simplest and cheapest weeknight dinners you can make.
Why you will like this version
- No soaking, ready in 30 minutes.
- Creamy and comforting.
- Vegan and gluten-free.
What is masoor daal?
Masoor is the name for red lentils (split, husked). They cook in about 20 minutes and turn soft and golden.
Ingredients that matter
- Red lentils: rinse until the water runs clear.
- Turmeric and salt: cook with the lentils.
- Garlic, cumin and dried chilies: for the final tarka.
Tips for the best daal
- Skim any foam while it cooks.
- Whisk lightly to make it creamy.
- Add the tarka at the end while it is sizzling.
Masoor Daal Recipe
Ingredients
Method
- Add the lentils, water, turmeric, salt and tomato to a pot. Bring to a boil and skim any foam.
- Cover and simmer for 20 minutes until the lentils are very soft.
- Whisk the daal lightly to make it creamy. Add a little hot water if too thick.
- Heat the oil in a small pan. Add the cumin seeds, then the garlic and dried chilies and fry until the garlic is golden.
- Pour the hot tarka over the daal, add the lemon juice and serve.
Notes
Serve with rice or roti.
Frequently asked questions
Do I need to soak red lentils?
No. Rinse and cook directly.
Why is my daal bland?
Add salt gradually and finish with the tarka and a squeeze of lemon.
Can I freeze it?
Yes, for up to 2 months.
