Masoor dal

India's red lentil curry: the everyday dal, quick to cook, deeply warming, finished with a mustard-and-cumin tadka

Origin: India

From the journey of Lentils.

Masoor dal, split red lentils, is the quickest-cooking and most widely eaten dal in India. It is the dal that requires no soaking, no long simmering; split red lentils collapse in twenty minutes into a velvet purée. In Bengal it is dressed lightly with mustard oil and green chilli; in Maharashtra with a coconut-tempered tadka; in Rajasthan with ghee and heavy spicing. The tadka, the final pour of sizzling spiced fat over the dal, is one of the defining techniques of Indian cooking, transforming the finished dish in seconds.

Ingredients

Base

300 g masoor dal (split red lentils), rinsed
900 ml water
1 medium onion, finely diced
3 cloves garlic, minced
1 inch fresh ginger, grated
2 medium tomatoes, diced

Spices

1 tsp ground turmeric
1 tsp ground coriander
0.5 tsp red chilli powder

For cooking

2 tbsp neutral oil or ghee

Seasoning

1 tsp salt

Tadka

2 tbsp ghee
1 tsp cumin seeds
0.5 tsp mustard seeds
3 cloves garlic, thinly sliced
2 dried red chillies
0.5 tsp Kashmiri chilli powder

To serve

1 handful fresh coriander leaves, to garnish

Method

Heat oil or ghee in a heavy pot. Add the onion and fry over medium heat for 8 minutes until golden. Add garlic and ginger; cook 2 minutes more.
Add the tomatoes, turmeric, ground coriander, and chilli powder. Cook, stirring, for 5 minutes until the tomatoes soften and the oil begins to separate from the masala.
Add the rinsed lentils and water. Bring to a boil, skimming any foam. Reduce heat and simmer, uncovered, for 20 minutes until the lentils are completely soft and the dal is thick.
Season well with salt. Use the back of a spoon to mash some lentils against the side of the pot for a creamier texture.
For the tadka: heat ghee in a small pan until shimmering. Add mustard seeds; when they pop, add cumin seeds, dried chillies, and sliced garlic. Fry for 30 seconds until the garlic is golden. Add Kashmiri chilli powder, swirl, and immediately pour the whole tadka over the dal.
Garnish with fresh coriander. Serve with steamed basmati rice or hot chapati.

Notes

Masoor dal is distinguished from toor dal (yellow split pigeon peas) and moong dal (split mung beans) by its earthier, slightly more mineral flavour and its tendency to turn golden-yellow on cooking despite being called red lentils. The split form loses its skin during processing and turns from red-orange to yellow as it cooks.

The Gastrographer

Name: Masoor dal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: India
Ingredients: 300 g masoor dal (split red lentils), rinsed; 900 ml water; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 2 medium tomatoes, diced; 1 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp red chilli powder; 2 tbsp neutral oil or ghee; 1 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 3 cloves garlic, thinly sliced; 2 dried red chillies; 0.5 tsp Kashmiri chilli powder; 1 handful fresh coriander leaves, to garnish

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control