Red lentil dal (Masoor dal)
Serves 4
Easy
Prep:
Cook:
plus 1 hr soaking
Make this easy dal with quick-cook red lentils – it's seasoned with cumin seeds, ginger and warming garam masala. Enjoy with Indian flatbreads
Skip to ingredients
Units:
- 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 oniondiced
- 25g gingerpeeled and finely chopped
- ½ tsp Kashmiri chilli powderor ¼ tsp hot chilli powder
- ¾ tsp garam masala
- 25g unsalted butter
- 1 tbsp chopped coriander
Nutrition: Per serving
- kcal342
- fat17g
- saturates5g
- carbs31g
- sugars4g
- fibre5g
- protein13g
- salt0.1g
Method
step 1
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.
step 2
Heat the oil in a small frying pan over a medium-high heat and sizzle the cumin seeds for about 30 seconds until aromatic.
step 3
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.
