Masoor Dal, Brown lentils

Introduction

Masoor Dal, a hearty lentil dish, is not only comforting but also packed with protein and nutrients, making it a favourite in South Asian kitchens. Masoor dal is a rich, filling indulgent dal to eat. The flavour of the grains are incredibly rich, they absorb the spices beautifully. The lentils are denser and heartier than say tarka dal or mash ki dal, so it makes for a filling meal. This dal pairs beautifully with plain white basmati rice or a chapati. If cooking via my pressure cooker method, you can have this meal made in under 30 minutes, thereby making it a great weeknight curry.

Health Benefits of Brown Lentils

Brown lentils, also known as Masoor Dal, are a powerhouse of nutrients offering numerous health benefits. They are rich in protein, making them an excellent plant-based alternative for muscle repair and growth. High in dietary fibre, brown lentils promote healthy digestion and support weight management by keeping you full longer. They are also a great source of iron, aiding in energy production and preventing anaemia. Packed with vitamins and minerals like folate and magnesium, they contribute to heart health and overall well-being, making them a staple in a balanced diet.

Why I love this dal

I really became obsessed with masoor dal when I was at University in London. I was a Yorkshire lass, living away from home and missing home very much at times. My khala (mum’s sister) who lived in London, would make this dal for me, I would say it was her signature dish. I adored it! It was my taste of home whilst as University. It felt so nutritious to eat and of course I felt like I was eating my mum’s food.

Like my own mum, my aunty was very difficult to get a recipe out of, and I was always at University so never actually saw her make the dish. However my recipe is as close in taste as I could get to her style of making these red lentils. My dad even prefers my recipe over my mum’s masoor dal, and my dad does not easily give praise on food!

Tips on making the Masoor dal

As the red lentils are denser, they take longer to cook and if cooking by saucepan, it is definitely advisable to soak them overnight to speed up the cooking process. If you have a pressure cooker ( invest in one if you have not!) you can make this dal within half an hour, with no prior planning required.

I would normally say use fresh tomatoes with dal, however the richness of the lentils are really complimented well with tinned chopped tomatoes. The tomatoes and their sauce add to the richness of the red lentils. They meld together beautifully. I really would not substitute the tinned tomatoes for fresh tomatoes in this recipe. They are the key power ingredient.

Do not miss out the generous tablespoon of butter at the end, this really adds that level of luxuriousness to the dish. You could even add ghee instead of butter.

Masoor dal like most dals freezes very well. You can pop it in a freezer proof Tupperware container and freeze it for up to three months. When you want to eat it, let it de frost in the freezer overnight. You can re-heat it in a saucepan, add some water and let it simmer on low heat for a few minutes before serving.

How to eat Masoor dal

My absolute favourite combination of eating masoor dal, and in particular masoor dal is to pair it with a wedge of lemon, achar (pickled vegetables), salted cucumber sticks and plain white basmati rice. I have to say my heart skips a beat when I see the dark rich lentils set against the beautiful hue of basmati rice. It really is one of my favourite meals.

See my video on Youtube, Instagram or TikTok to see how to make this dish.

Step-by-Step Guide to Cooking Masoor Dal

Ingredients

• 180 grams brown dal, washed and soaked in cold water (if cooking by saucepan, soak overnight)
• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 1 tsp cumin seeds
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 1/3 tin chopped tomatoes, blended in a food processor (or 2 and a half tomatoes)
• 2 green chillies, finely chopped
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 3/4 tsp garam masala
• 1 tsp salt (to taste)
• 1/4 tsp red chilli powder (to taste)
• 2 bay leaves
• 800ml water
• 1 heaped tablespoon of butter or ghee
• a handful of finely chopped fresh coriander

Instructions for cooking via pressure cooker

• Heat the oil in a pressure cooker and add the chopped onions. Lightly brown the onions.
• Once the onions are browning at the edges and softened, add the cumin seeds, garlic, ginger and stir through until the raw garlic and ginger smell has faded.
• Then add the tomatoes, green chillies, turmeric, ground coriander, garam masala, salt, red chilli powder and bay leaves. Stir through and let it simmer for 5 minutes.
• Then add the water, and the drained lentils, stir through and cover with the pressure cooker lid. Once you heat the hissing noise, let the lentils cook for 16-18 minutes. The lentils should be softened after this time. (If not, you can add a splash more water and let it cook for another couple of minutes in the pressure cooker again. )
• Once the lentils are soft, add the butter/ghee and fresh coriander and stir through.
• Serve with a wedge of lemon, pickle and red onions and enjoy!

Instructions for cooking via saucepan

• Heat the oil in a pressure cooker and add the chopped onions. Lightly brown the onions.
• Once the onions are browning at the edges and softened, add the cumin seeds, garlic, ginger and stir through until the raw garlic and ginger smell has faded.
• Then add the tomatoes, green chillies, turmeric, ground coriander, garam masala, salt, red chilli powder and bay leaves. Stir through and let it simmer for 5 minutes.
• Then add the water, and the drained lentils, stir through and cover with the sauce pan lid. Bring the water to the boil and then turn the heat down to medium heat and leave to cook for around 25 minutes. The lentils should be softened after this time. (If not, you can add a splash more water and let it cook for another 5 minutes in the saucepan. )
• Once the lentils are soft, add the butter/ghee and fresh coriander and stir through.
• Serve with a wedge of lemon, pickle and red onions and enjoy!