Masur dal

    1 hour 20 min

    This Indian dal (sometimes spelt dhal) is made with red lentils and red onion. It's flavoured with fresh ginger, coriander, turmeric and cumin. It has the consistency of a thick soup which makes bread the perfect accompaniment.

    25 people made this

    Serves: 6 

    • 400g red lentils
    • 2L water
    • 4 slices unpeeled fresh root ginger
    • 1 dash turmeric
    • 2 teaspoons salt
    • 6 tablespoons ghee
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 dash cayenne pepper
    • 2 small red onions
    • 1 handful fresh coriander
    • 2 cloves garlic

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Wash and drain the lentils, place the lentils in a large pan with the water and bring to the boil for 10 minutes. Remove any scum that forms at the top.
    2. Slice the ginger thinly, but not too thinly as it has to be removed later. Add the ginger and turmeric to the lentils, and simmer partly covered for 45 minutes.
    3. Remove ginger slices and add the 2 teaspoons salt. Slice the onions very thinly and crush the garlic.
    4. Melt the ghee in a frying pan and fry the onions and garlic over medium heat until the onions are starting to brown. Add the cumin, ground coriander, cayenne pepper and fresh coriander, stir and cook for two minutes.
    5. Add the contents of the frying pan to the lentils, stir untill completely mixed and serve.

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    Reviews in English (17)


    my first time to make lentils and it was perfect !! thank you so much for this recipe.  -  22 Oct 2011


    This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery, a bit of organic vegetable boullion and for his enjoyment, a chopped, browned, italian sausage. Great job, Melanie!  -  08 Apr 2009  (Review from Allrecipes US | Canada)


    This rocks! I added 4 additional garlic cloves, a little extra of each spice, one jalapeno, and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee, neglected to add the cilantro, and added two roma tomatoes for variety. Will be making this VERY frequently from now on. Ate w/ homemade roti and mango chutney!  -  09 Nov 2009  (Review from Allrecipes US | Canada)

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