Masoor Dal (Red Lentil Soup)
Masoor Dal is a simple and tasty Indian dish made from red lentils. It’s soft, warm, and full of flavor and perfect for beginners looking for a healthy Indian meal. This step-by-step guide shows you how to make masoor dal at home naturally using fresh ingredients, Indian spices, and no additives.
Ingredients
- 1 cup masoor dal red lentils
- 4 cups water
- 1 teaspoon salt or to taste
- 5 black peppercorns
- 1 green cardamom
- 1 small cinnamon stick
- 1/4 teaspoon asafoetida hing – optional
- 3 tablespoons ghee or oil
- 1 bay leaf
- ½ teaspoon cumin seeds
- 3 chopped green chilies
- 1 chopped onion
- 1 chopped carrot or substitute with 2 chopped tomatoes
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger optional
- ½ teaspoon turmeric powder
- Fresh coriander leaves
- Lemon juice optional
Instructions
- Rinse 1 cup masoor dal (red lentils) 2–3 times until water runs clear.
- In a pot or pressure cooker, add dal (red lentil), salt, turmeric, and 3 cups of water.
- For pressure cooker, you can cook for 2–3 whistles.
- For open pot, simmer for 20–25 mins, stirring occasionally.
- Once soft, lightly mash the dal and set aside.
- Using a mortar & pestle, grind together: peppercorns, cardamom, cinnamon, and hing (optional). Set aside.
- To prepare tempering (Tadka), Heat 3 tbsp ghee/oil in a pan or cooker.
- Add bay leaf and cumin seeds.
- When they sizzle, add garlic and sauté until golden.
- Add green chilies, onion, ginger (if using), and carrot (or tomato). Cook until soft and golden.
- Add cooked dal to the prepared tadka. Mix well.
- Add 1 cup water to adjust consistency. Bring to a gentle simmer.
- Add the prepared masala paste. Mix and simmer for 2–3 minutes.
- Turn off the heat after cooking. Garnish Masoor Dal with chopped coriander and optional lemon juice.
- Serve hot with steamed rice, chapati, or naan.
Notes
- Pair dal with jeera rice, plain basmati rice, or soft chapatis.
- Add a side of cucumber raita or pickles for a complete Indian meal.
- For extra richness in dal, top with a spoonful of ghee or cream.