Masoor Daal 2.0 | Easy Red Lentils

While we have shared Masoor daal recipe before, this is the updated version of how we are cooking it now (hence the 2.0). We deem many other foods out there as comfort food, but nothing beats a hot plate of daal and chaawal (lentils and rice). This latest recipe is our favorite because it is require minimal prep and one pot. It is fantastic on its own, although if you want to take it to the next level, you need to have some boiled Basmati rice with this.

So without any further ado, let’s look at how we are making this:

Ingredients:

  1. Masoor daal/ red lentils- 1 cup
  2. Canola oil- 1 tbsp
  3. Zeera/ cumin seeds- 1 tsp
  4. Onion (chopped)- 1 medium
  5. Ginger-garlic paste- 1 tsp
  6. Tomato (sliced)- 1 big
  7. Salt to taste
  8. Turmeric powder- 1/3 tsp
  9. Cumin powder- 1/2 tsp
  10. Coriander powder- 1 tsp
  11. Red chilli powder- 1/2 tsp
  12. Green chilli (chopped)- 1
  13. Chicken bouillon cube- 1
  14. Garam masala powder- 1/4 tsp
  15. Garlic cloves- 2
  16. Ghee/ clarified butter/ butter- 2 tbsp

Method:

  • In a bowl, soak daal/lentils in 2 cups of water for at least 30 minutes.
  • In a deep pot, over medium heat, add oil. Once oil has heated, add zeera/cumin seeds.
  • When cumin seeds begin to splutter, add onions and ginger-garlic paste. Saute until onions start to become translucent.
  • Now add tomatoes and all spice powder except garam masala powder. Mix for a minute. Then add 1/2 cup water and continue to cook with lid on until tomatoes have become mushy.
  • Once tomatoes have become mushy, add green chilli, lentils (drain out the water in which lentils were soaking), and chicken bouillon cube. Add 1-2 cups of water and continue to cook until lentils have puffed up and turn yellow. Turn off the heat.
  • With a hand held blender, blend until the mixture is smooth.
  • Return to heat for 2 minutes. Turn off flame after this, sprinkle garam masala powder and put a lid on without mixing. Keep lid on for 3 minutes, then give a stir and dish out in a bowl.
  • For tempering: melt ghee and chopped garlic over a high flame. When garlic becomes golden, pour it over the daal.
  • Serve hot with boiled rice.

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