Red lentil dal (Masoor dal)
Make this easy dal with quick-cook red lentils – it’s seasoned with cumin seeds, ginger and warming garam masala. Enjoy with Indian flatbreads
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Prep:10 mins
Cook:40 mins
plus 1 hr soaking - Serves 4
- Easy
Nutrition per serving
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kcal 342
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fat 17g
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saturates 5g
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carbs 31g
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sugars 0g
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fibre 5g
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protein 13g
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salt 0.1g
Ingredients
- 200g red lentils (masoor dal), washed and soaked in hot water for 1 hr
- ½ tsp ground turmeric
- 4 tbsp sunflower oil
- 1½ tsp cumin seeds
- 1 onion , diced
- 25g ginger , peeled and finely chopped
- ½ tsp Kashmiri chilli powder , or ¼ tsp hot chilli powder
- ¾ tsp garam masala
- 25g unsalted butter
- 1 tbsp chopped coriander
Method
Drain the dal from its soaking water and tip into a flameproof casserole dish. Cover with cold water by a depth of 4cm, then add the turmeric. Bring to the boil over a medium heat, then reduce the heat to medium-low. Partially cover the casserole and continue cooking the lentils for about 30 mins, or until they have completely broken down and are soft and soupy in consistency – you may need to add more water as it cooks.
Heat the oil in a small frying pan over a medium-high heat and sizzle the cumin seeds for about 30 seconds until aromatic.
Stir in the onion and ginger, season with salt and fry until the onion has browned. Add the chilli powder and garam masala and, after a few seconds, tip everything into the hot dal. Stir in the butter, season with salt and finish with coriander. Serve with boiled rice or Indian flatbreads.
