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Nutrition Facts
Serving Size 1 (319g) Recipe makes 4 servings The following items or measurements are not included below: asafetida powder
Calories 210
Calories from Fat 42		(20%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 592mg		24%
Potassium 378mg		10%
Total Carbohydrate 31.6g		10%
	Dietary Fiber 5.7g	22%
	Sugars 1.3g
Protein 12.6g		25%
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By: justcallmetoni

Masoor Dal

Recipe #311192 | 35 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef #751306
Jul 1, 2008

simple indian food

SERVES 4 (change servings and units)

Ingredients

1 cup red lentil (masoor dal)
4 cups water
1 teaspoon salt
1 tablespoon fresh ginger, finely grated
1 green chili pepper, chopped
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 tablespoon oil
1/2 teaspoon black mustard seeds
1 dried red chili, broken into pieces and seeds removed
1 pinch asafetida powder
1/2 lime, juice of or lemon, juice of
chopped cilantro (to garnish)

Directions

1
Boil water.
2
Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
3
Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
4
Turn heat down to low.
5
In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
6
Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.

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Browse similar recipes by category

Main Ingredient > Beans > Lentils
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: adania

On May 13, 2009

It took my lentils about twice as long to cook as the recipe calls for, but the results were delicious! I also substituted garlic powder for the asafoetida powder. Be careful not to singe the chilis in the hot oil: I suggest turning off the heat after the mustard seeds pop, and then adding the chili to the hot oil.

0 people found this review helpful

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From: canthelpmyself

On Mar 21, 2009

this absolutely bowled me over. I have never had a dahl like this. I reminded me of the sea and would be the most beautiful paring with prawns or other seafood. I was very disappointed with it and thought it a disaster until I added the lemon juice and then it like magic. I added extra chili and tinned tomatoes. Thank you for posting, it is outstanding. I am about to make it again with some pumpkin I've got.

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From: Chef #510217

On Jul 16, 2008

This recipe for dal is excellent! I didn't have any asafetida powder, so I added a little garlic powder instead, and the results were wonderful. I also substituted chili powder (about 1/2 teaspoon) for the red chili. The results were nicely spicy without being overpowering. This is one to make again!

4 people found this review helpful

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From: Stardustannie

On Sep 22, 2008

This was a lovely tasting Dal...very easy to put together and all the flavours shine. My vegetarian DD really enjoyed this served over steamed ice. Thanks for sharing

1 person found this review helpful

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