Masoor Dal
A quick red lentil soup-stew with turmeric, ginger, and garlic. Ready in 30 minutes.
Serves 4
Prep 5 min
Cook 25 min
Ingredients
- 1 cup red lentils, rinsed
- 3 1/2 cups water
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander
- 1 tomato, chopped
- 1 tablespoon lemon juice
Steps
Step 1. Simmer the lentils, water, turmeric, and salt for 15 minutes until they fall apart.
Step 2. Heat the oil, add the cumin seeds until they sizzle, then the onion for 6 minutes.
Step 3. Add the garlic, ginger, coriander, and tomato and cook for 5 minutes.
Step 4. Stir into the lentils with the lemon juice. Add water if it is too thick.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.