Masoor Dhal
Masoor dhal is a simple Indian lentil dish made from red lentils cooked to a thick porridge. Whole spices — cloves, cardamom, and cinnamon — are briefly fried in oil first so they release their aroma, before onion, ginger, chilli, and garlic go in. The lentils are then cooked with everything, and the dish is finished with lemon juice.
Red lentils (masoor) are the quickest to prepare. They break apart during cooking and give a soft, creamy texture without any need to purée them. This is everyday food across much of India, where dhal is the primary source of protein.
Typically served with rice or chapati. The lemon juice at the end lifts the dish and balances the fat from the oil and the heat from the spices. A few dried chillies on top add colour and an extra, gentle warmth.
Ingredients
Serves 4
- 4 tbsp oil
- 6 cloves
- 6 cardamom pods
- 2½ cm cinnamon stick
- 1 onion, chopped
- 2½ cm fresh ginger, chopped
- 1 green chilli, finely chopped
- 1 garlic clove, chopped
- ½ tsp garam masala
- 250 g red lentils
- 4 tbsp lemon juice
- salt
- 2–3 dried chillies, to garnish (optional)
Directions
Heat the oil in a pot over medium heat. Add the cloves, cardamom pods, and cinnamon stick and fry the spices until they begin to swell and smell fragrant — about 30 seconds.
Add the chopped onion and fry until translucent and beginning to soften, about 4–5 minutes.
Add the ginger, chilli, garlic, and garam masala. Continue frying for about 5 minutes until the onion is golden and the spices are fragrant.
Add the lentils and stir so they are coated in oil and spices. Fry for 1 minute.
Add salt and enough water so it stands about 3 cm (1 inch) above the lentils. Bring to the boil.
Cover and reduce the heat to low. Simmer for about 20 minutes until the lentils are completely tender and have broken down to a thick porridge. Stir occasionally so it does not catch on the base.
Remove from the heat. Stir in the lemon juice and taste and adjust the salt.
Serve immediately, garnished with dried chillies if you like. Rice or chapati alongside.
Notes
Active time about 20 minutes, cooking time about 25 minutes.
The spices (cloves, cardamom pods, and cinnamon stick) stay in the dish. Eat around them, or fish them out before serving.
If the dhal becomes too thick during cooking, add a little more water. For a more soup-like result, add more water from the start.
Rinse the lentils for 10 minutes in cold water before use if they are very dusty — but always rinse them thoroughly.
Leftovers keep for 3–4 days in the refrigerator and thicken further. Thin with a little water when reheating.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
