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Foolproof 30-Minute Masoor Ki Dal Recipe

4.88 from 8 votes
A fool-proof, starter masoor dal (split red lentils) recipe with a simple tadka of fried onions.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, Pakistani Cuisine
Ingredients Equipment Method

Ingredients
  

  • 1 cup masoor dal (red split lentils) rinsed in several changes of water
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt or to taste
Tadka (optional)
  • 4 tablespoon vegetable oil
  • 1 small yellow onion halved and thinly sliced

Equipment

  • 1 Heavy-bottomed pot
  • 1 Small frying pan

Method
 

  1. Add the lentils, and 2 cups of water to a heavy-bottomed pot. Cover with a tight-fitting lid, and bring to a quick boil over medium-high heat.
  2. Remove lid, lower to a simmer, and stir in Kashmiri red chili powder, turmeric powder and salt. Let the dal simmer, uncovered, over medium-low to medium heat until it has absorbed the water, about 5 to 7 minutes. In the meantime, heat 2 additional cups of water in a kettle.
  3. Use a wooden spoon to push the dal against the pot to give it a creamy consistency.
  4. Pour the hot cups of water into the pot, and stir well. Let the dal simmer for an additional 5 to 10 minutes, depending on the consistency you want. Check for salt, and adjust as needed.
Tadka (optional)
  1. Once the dal is ready, heat the vegetable oil in a small frying pan. Once the oil begins to shimmer, add the sliced onion, and fry on medium heat until it is an even golden brown, about 7 to 10 minutes.
  2. Remove from heat, and pour the fried onion with the oil over the dal. Place in a serving bowl, and serve alongside white rice.