This dal is the red lentil dal with the husk on. I make it the easy way. The leftover dal (as with most dals) tastes great with morning breakfast or brunch parathas. You can make tasty parathas when you knead the dal into the paratha dough. (A recipe I shall share with you later).
Kala Masoor Dal (Red Lentil Whole Dal)
A healthy, savory dish that works perfectly as a main or side dish!
Ingredients
- 1 cup whole red lentil
- 7-8 cups water
- ½ tsp tumeric
- 2-3 fresh garlic cloves (peeled and chopped)
- 1 inch fresh ginger (peel the skin and chop)
- 1 whole red chili (or to taste)
- salt (to taste)
Tempering (Tadka)
- 1-1 ½ tbsp oil
- ½ onion (chopped fine)
- ½ large tomato (chopped fine)
- 1 tsp garam masala
- ¼ tsp red chili powder (optional or to taste)
- ½ tsp cumin powder
- 2 tsp desi ghee (optional - available at Indian or health grocery stores)
Kala Masoor Dal Variation Tadka (Tempering)
- 2 tbsp cooking oil
- ¾ cup yellow or red onion (chopped)
- 2 medium tomatoes (finely chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- ½ tsp red chili powder (or to taste)
- ½ tsp garam masala
- 2 tbsp desi ghee (available at Indian or health grocery stores)
Garnish
- 1 tbsp fresh chopped coriander
Instructions
- Sort, clean, wash and strain the dal.
- Place dal, water, garlic, ginger, chili, turmeric, and salt in a heavy-bottomed 6-quart cooking pot or deep saucepan.
- Cover and cook on medium-high until it starts to boil. You may want to leave the lid slightly open as some dals boil over as they increase in volume.
- Once it starts to boil, reduce the heat and cook until the lentils are tender and slightly mushy. About 40-45 minutes.
Tempering (Tadka)
- Heat oil in sauté pan.
- Add chopped onion, and when ¾ brown (about 3-5 minutes).
- Add chopped tomatoes. Let sauté till tomatoes are half done. This will take another 2-3 minutes. Turn off the heat.
- Add the garam masala, chili powder, and cumin powder. Stir quickly for a few seconds and then add to the dal. Add the desi ghee (optional).
- Stir the dal and seasoning, turn the stove to low, and let it cook on low for another 5 minutes to absorb all the flavors of the tempering.
- Garnish with chopped green coriander.
Kala Masoor Dal Variation
- Boil the dal with the chili, turmeric, and salt until tenderbut not mushy.
Kala Masoor Dal Variation Tadka (Tempering)
- Heat oil in a pan on medium heat.
- Add the onions and fry until golden brown, approximately 7-8 minutes.
- Add the ginger, garlic, and spice powders. Sauté for a minute until fragrant.
- Add the chopped tomatoes. Sauté for about 4-5 minutes until soft and the oil starts to surface.
- Add the boiled dal and simmer on low for 10 minutes. You can add a little hot water if the dal gets too thick.
- Top with desi ghee and garnish with cilantro when serving.
Notes
Serve with rice, roti, or pita bread. As with most Indian meals, we like to serve our dals with a sabzi (vegetable) or maybe kachumber (fresh chopped salsa) and, of course, the ever-constant array of pickles!
Note: Using a manual or electric pressure cooker or Instapot speeds up the cooking process.
You can start with the tempering being done directly in the pressure cooker and then add the dal. Or, you could cook the dal in the pressure cooker (check the manual for cooking time for various lentils) and then do the tempering separately and add it to the dal.
Feel free to omit the garlic or onions if they do not agree with you.
P.S. I add some butter before serving for my eating pleasure!
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