Best 8 Spice Kissed Masoor Dal Split Red Lentils Recipes

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Embark on a culinary journey to savor the tantalizing flavors of masoor dal, a delectable split red lentil dish that captivates taste buds with its vibrant hues and aromatic spices. This versatile lentil variety, also known as red gram or lentil beans, forms the heart of several traditional Indian recipes. Join us as we explore a collection of masoor dal recipes that showcase the diverse culinary heritage of India. From the comforting simplicity of Tadka Masoor Dal, a tempered lentil dish infused with aromatic spices, to the creamy richness of Masoor Dal Makhani, a luscious lentil preparation complemented by yogurt and fenugreek, our recipes offer a symphony of flavors and textures to delight every palate. Experience the robust flavors of Dhaba-Style Masoor Dal, a hearty dish reminiscent of rustic roadside eateries, or immerse yourself in the layered complexity of Hyderabadi Masoor Dal, a Hyderabadi specialty brimming with fragrant spices. For those seeking a lighter option, our Masoor Dal Soup promises a wholesome and nourishing experience, while the tangy delight of Tomato Masoor Dal adds a refreshing twist to the classic lentil preparation. Whether you prefer the simplicity of Jeera Masoor Dal, a cumin-spiced lentil dish, or the indulgent richness of Masoor Dal Fry, a stir-fried lentil delicacy, our recipes cater to a wide spectrum of tastes and preferences. Prepare to be captivated by the diverse culinary expressions of masoor dal as you embark on this flavorful journey.

Here are our top 8 tried and tested recipes!

SPICED UP RED LENTILS(MASOOR DAL)



Spiced up Red Lentils(Masoor Dal) image

Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.

Provided by Sharon123

Categories     Lentil

Time 50m

Yield 4 main dish servings

Number Of Ingredients 15

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon red pepper flakes (or more to desired heat level)
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 -5 garlic cloves, minced (about 4 tsp.)
1 1/2 teaspoons grated fresh ginger
4 cups water or 4 cups vegetable broth
1 1/4 cups red lentils, rinsed
3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
1/2 cup fresh cilantro leaves
2 tablespoons unsalted butter
salt & freshly ground black pepper

Steps:

  • Mix the spices in a small bowl and set aside.
  • Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
  • Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
  • Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
  • Variation:.
  • Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.

Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1

RED SPLIT LENTILS (MASOOR DAL)



Red Split Lentils (Masoor Dal) image

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Provided by katie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h18m

Yield 6

Number Of Ingredients 17

1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

Steps:

  • Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
  • Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
  • Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
  • Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
  • Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g

MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

EASY MASOOR DAL



Easy Masoor Dal image

This Vegan Masoor Dal is a simple and easy lentil recipe made with split pink lentils (dhuli masoor dal). It goes well with roti or rice.

Provided by Dassana Amit

Categories     Main Course

Time 30m

Number Of Ingredients 20

½ cup masoor dal (or pink lentils or dhuli masoor dal )
1.5 to 1.75 cups water for pressure cooking dal
2 tablespoons oil
1 teaspoon cumin seeds
1 medium sized onion, (chopped)
2 to 3 small to medium sized garlic, (crushed or chopped)
1 inch ginger, (chopped)
1 to 2 green chillies, (chopped or slit)
1 to 2 whole dry red chilies,
1 medium sized tomato, (chopped)
¼ or ½ teaspoon red chili powder ((organic or homemade chili powder can be just ¼ teaspoon as they are very strong))
1 generous pinch asafoetida ((hing))
¼ or ½ teaspoon Garam Masala ((homemade garam masala powder can be just ¼ teaspoon))
½ teaspoon turmeric powder
1 to 1.5 cups water ( or add as required)
1 teaspoon kasuri methi ((dry fenugreek leaves) - crushed (optional))
1 to 2 tablespoons chopped coriander leaves ((cilantro leaves))
½ or 1 teaspoon lemon juice or as required
1 tablespoon chopped coriander leaves for garnishing ((optional))
salt as required

Steps:

  • Pick and rinse the pink lentils (dhuli masoor dal) well.
  • Pressure cook the pink lentils in a 2-litre pressure cooker with 1.5 to 1.75 cups water, till they become soft and mushy. Pressure cook for 5 to 6 whistles on medium flame.
  • When the lentils are cooked, beat with a wooden spoon or wired whisk lightly.
  • Keep the cooked pink lentils aside. If lentils are not cooked, then add some more water and pressure cook for a few whistles more.
  • In another pan or pot, heat oil. Fry the cumin seeds till golden.
  • Then add onions and fry till they are light golden.
  • Add chopped ginger and garlic. Stir and fry for 10 to 15 seconds or till the raw aroma of ginger and garlic goes away.
  • Add green chilies and red chilies. Stir.
  • Add all the dry spice powders one by one including asafoetida (hing) and stir.
  • Add the tomatoes and fry till the oil separates and the tomatoes become soft.
  • Add the cooked pink lentils. Pour 1 to 1.5 cups water. You can adjust the quantity of water as required.
  • Add salt and stir. Simmer for 6 to 7 minutes more on a low or medium flame till you get the desired consistency.
  • This dal is neither thick nor thin and has a medium consistency.
  • Lastly add kasuri methi and simmer for 1 minute.
  • Towards the end add lemon juice and 1 tablespoon chopped coriander leaves and stir. Switch off the flame.
  • You can also garnish the dal with coriander leaves if you want while serving. Serve this masoor dal hot with steamed basmati rice or roti or chappati.

MASOOR DAL



Masoor Dal image

Make and share this Masoor Dal recipe from Food.com.

Provided by hr7280

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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 asafoetida powder
1/2 limes, juice of or 1/2 lemon, juice of
chopped cilantro (to garnish)

Steps:

  • Boil water.
  • 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.
  • Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
  • Turn heat down to low.
  • 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.
  • Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.

RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)



Raghavan's Palak Masoor Dal (Red Lentils with Spinach) image

Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.

Provided by Raghavan Iyer

Categories     Vegetarian Indian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 11

1 cup red lentils
2 cups water
2 medium whole tomatoes
2 (1/4 inch thick) slices unpeeled fresh ginger
2 fresh Thai chiles, or more to taste, stems discarded
¼ teaspoon ground turmeric
¼ cup firmly packed fresh cilantro leaves and tender stems
2 tablespoons ghee
1 teaspoon cumin seeds
8 ounces fresh baby spinach, coarsely chopped
1 teaspoon coarse sea salt

Steps:

  • Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
  • Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
  • Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
  • Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
  • Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
  • Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg

RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)



Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) image

Make and share this Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) recipe from Food.com.

Provided by LPod1131

Categories     Lentil

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 1/4 cups split red lentils (masoor dal)
5 cups water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seed
2 -4 garlic cloves, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1/2 lb cabbage, cored and finely shredded
1 -2 hot green chili pepper, seeded and finely sliced
1 1/2 teaspoons salt
1 medium tomatoes, peeled (or not)
1/2 teaspoon fresh ginger, peeled and finely grated

Steps:

  • Pick over, wash, and drain the lentils.
  • In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
  • While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
  • After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.

MASOOR DAL (RED LENTILS)



Masoor Dal (Red Lentils) image

Make and share this Masoor Dal (Red Lentils) recipe from Food.com.

Provided by grapefruit

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup red lentil
3 cups water
1 teaspoon red chili powder
1 teaspoon salt
1/4 teaspoon turmeric powder
2 whole green chilies, chopped
2 teaspoons fresh coriander, chopped
1 teaspoon garam masala
1/4 cup ghee or 1/4 cup cooking oil
2 garlic cloves, finely chopped
1/2 teaspoon cumin

Steps:

  • wash dal in a few changes of water, until the water runs clear.
  • soak in cold water for about half hour
  • drain.
  • place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
  • when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
  • For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
  • cover and take off heat.
  • serve hot.
  • garnish with coriander and green chillies.
  • Sprinkle a little garam masala on top.
  • serve with boiled rice or chapatis.

Nutrition Facts : Calories 196.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.3, Sodium 398.3, Carbohydrate 21.1, Fiber 3.9, Sugar 0.8, Protein 8.5

Tips:

  • To make the dal more flavorful, use homemade garam masala. You can find a recipe for garam masala in the "Related Recipes" section below.
  • If you don't have any kasuri methi, you can substitute dried fenugreek leaves. Just crush them in your hand before adding them to the dal.
  • For a thicker dal, add less water. For a thinner dal, add more water.
  • Be sure to adjust the amount of salt and chili powder to your own taste.
  • Serve the dal with rice, roti, or naan. You can also add a dollop of yogurt or sour cream.

Conclusion:

This spice-kissed masoor dal is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste. With its warm and comforting flavors, this dal is sure to become a family favorite.

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