Masoor Dal Recipe: The Red Lentil Curry
A rich, tasty, aromatic curry that is so flavorful you won't need any additional accompaniment. This masoor dal, aka red lentil curry, is packed with protein and fiber, making it a nutritious and satisfying meal.
Servings: 4 people
Equipment
- Cooking pot with lid
- Wooden spoon
- Small frying pan
Ingredients
- 6 ounces masoor dal red lentils
- 3 tablespoons cooking oil
- 2 cloves garlic
- ½- inch ginger
- ½ teaspoon Kashmiri red chili powder
- 3 cups water
- ¼ teaspoon turmeric powder
- 1 teaspoon Himalayan pink salt
- ½ teaspoon garam masala
- 3-4 curry leaves
- 2-3 fresh green chilies or 4-5 dried small red chilies
- A handful of cilantro coriander leaves, chopped
Instructions
- Wash and rinse the lentils several times, then leave to soak in plenty of water. Set aside.
- Grind the ginger and 1 garlic into a paste using a food chopper or pestle and mortar.
- Heat 1 tablespoon of oil in a large cooking pot, and add ginger-garlic paste and chili powder. Stir-fry until it sizzles.
- Carefully pour the water into the pan, strain the masoor dal, and add it to the pan. Add salt and turmeric. Cook at medium-high heat until the water reaches boiling point. If you like, you can use hot boiling water from the kettle to speed up the process.
- Once the water boils, put the lid on the pan with a slight ajar and lower the heat. Let it cook for about 30 minutes or until the lentils are soft and fully cooked.
- Slice the remaining garlic and chop the fresh green chilies if using.
- Then, heat the remaining oil in a small frying pan and add the garlic, curry leaves and chilies. Fry until the garlic turns golden brown.
- Carefully transfer the garlic, curry leaves, chilies, and oil to the red lentil pot.
- Add garam masala and give it a stir. Let the curry simmer for 2-3 minutes before turning the heat off.
- If you like, stir in one tablespoon of ghee towards the end.
- Garnish with chopped cilantro at serving.
Notes
- You can use any salt and add it according to taste.
- The fresh green chilies and dried chilies are optional. You can omit them altogether if you prefer the mild flavor of masoor dal. Although I recommend you use dried small red chilies at the very least. They do not give spiciness to the curry unless you cut them, but they give an extra delicious aroma to the dish.
Nutrition
Calories: 254kcal | Carbohydrates: 28g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 672mg | Potassium: 424mg | Fiber: 14g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 3mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.