Ingredients
– ½ cup (95 grams) masoor dal forms the protein-rich base of the dish
– 2 medium tomatoes (½ to ¾ cup, deseeded and chopped) adds acidity and balances the flavors
– 1 green chili (optional) provides optional heat
– 1¼ to 1½ cups water (use 1 cup if only using masoor dal, or add ¼ cup more if mixing with moong dal) essential for achieving the right consistency
– 1 to 2 tablespoons ghee, butter, or oil used for tempering to enhance flavor
– 1 dried red chili (broken) infuses a smoky note
– 2 chopped garlic cloves adds depth and pungency
– ¼ teaspoon mustard seeds (optional) offers a subtle crunch
– ½ teaspoon cumin seeds brings a warm, earthy aroma
– A pinch of asafoetida (hing) helps with digestion and flavor
– ½ teaspoon salt (adjust to taste) enhances overall taste
– ¼ to ½ teaspoon Kashmiri red chili powder for a mild, vibrant heat
– ¼ teaspoon turmeric provides color and anti-inflammatory benefits
– ⅛ teaspoon garam masala (optional) adds a hint of spice complexity
– ½ teaspoon crushed kasuri methi (dried fenugreek leaves) boosts aroma
– 2 tablespoons finely chopped coriander leaves for garnishing and freshness
– 1 to 2 tablespoons lemon juice to serve and brighten the flavors
Instructions
1-First, rinse ½ cup (95 grams) of masoor dal under cold water until clear to ensure it’s clean and cooks evenly.
2-In a pot, add the rinsed dal, 2 medium tomatoes (½ to ¾ cup, deseeded and chopped), 1 green chili (if using), and 1¼ to 1½ cups water. Bring to a boil, then simmer for 15 minutes or pressure cook for 1 to 2 whistles until the dal is soft.
3-After cooking, mash the dal to the desired texture, adding extra hot water if it’s too thick for a smoother consistency.
4-For tempering, heat 1 to 2 tablespoons ghee, butter, or oil in a pan. Add 1 dried red chili (broken), 2 chopped garlic cloves, ¼ teaspoon mustard seeds (if using), ½ teaspoon cumin seeds, and a pinch of asafoetida, sautéing until fragrant.
5-Stir in ¼ teaspoon turmeric, ¼ to ½ teaspoon Kashmiri red chili powder, ⅛ teaspoon garam masala (if using), ½ teaspoon crushed kasuri methi, and ½ teaspoon salt, cooking for another minute.
6-Pour the tempering over the mashed dal and simmer for 2 minutes to blend the flavors.
7-Finally, garnish with 2 tablespoons finely chopped coriander leaves and serve with 1 to 2 tablespoons lemon juice for a zesty finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Soak older or dried lentils for 30 minutes before cooking to reduce cooking time.
🥣 Add moong dal to thicken the curry and enhance texture.
🌿 Finish with tempering to bring out the best flavor in the dal.
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Simmering and tempering
- Cuisine: North Indian
- Diet: Gluten-Free, Vegetarian, High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 269
- Sugar: 6g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 13g
- Cholesterol: 19mg