Daal Masoor / Split Red Lentil

A Pakistani kitchen is absolutely incomplete if it doesn’t serve Daal! While there could be many versions which we may share later, but this one is an absolute classic. This recipe comes from MR’s Mom, hence the flavors here reflect their Gujrati origin. While this is best served on a bed of boiled rice, there is no harm in having it on it’s own as a soup.

P.S. Who says you need a pressure cooker to make Daal at home!

P.S.S. We don’t even have a pressure cooker 😀


  1. Masoor daal/ split red lentil – 1/2 cup
  2. Green chilli- 1
  3. Fresh coriander leaves – 1 tbsp
  4. Tomatoes – 2 (medium size)
  5. Garlic paste – 1 tsp
  6. Onion – 1 (medium size)
  7. Cumin seeds/zeera – 1/2 tsp
  8. Coriander powder/ dhaniya powder – 1 tsp
  9. Turmeric powder/ haldi- 1/4 tsp
  10. Red chilli powder – 1/2 tsp
  11. Salt to taste
  12. Garlic cloves- 2
  13. Oil- 4 tbsp



Preparing the daal/lentil

  • Wash and then soak daal/lentil in 1 cup water for about 30 minutes.
  • On a medium flame, boil daal/lentil in a deep pan with 2.5 cups water until the color changes from red to yellow. Simmer for 5-7 minutes.
  • Once boiled, blend daal/lentil and set aside.

The cook

  • Finely slice onions.
  • Chop tomatoes.
  • Slice green chillies length-wise into 4 pieces.
  • Coarsely chop fresh coriander.
  • Heat 2 tbsp in a deep pan.
  • Add cumin seeds.
  • When cumin seeds start to splutter, add garlic paste. Mix.
  • Add onions, green chillies and mix.
  • Now add all the dried spices, one by one. Mix well!
  • Add tomatoes along with 1/2 cup water.
  • Cover and cook until water is dried half way.
  • Add in the blended daal/lentil.
  • Mix. Sprinkle chopped fresh coriander.
  • Bring to boil and let is simmer for 10 minutes.
  • Dish out.
  • For tarka: coarsely chop garlic cloves and add them to 2 tbsp of heated oil. Once they become dark brown, pour it on the daal.
  • Serve hot!

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