Foolproof 30-Minute Masoor Ki Dal
A fool-proof, starter masoor dal (split red lentils) recipe with a simple tadka of fried onions.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 4 tablespoon vegetable oil
- 1 small yellow onion (halved and thinly sliced )
Instructions
- 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.
- 5
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.
- 6
Remove from heat, and pour the fried onion with the oil over the dal. Place in a serving bowl, and serve alongside white rice.