Masoor Dal (Pink) Indian Recipe
Like many dal recipes, this calls for a “tarka,” or spiced oil mixture added just before serving. The tarka adds an extra dimension of flavor for a truly memorable dish.
Ingredients
| 1 | cup | masoor dal |
| 4 | cups | water |
| 1/2 | teaspoon | ground turmeric |
| 1 1/2 | teaspoons | ground coriander |
| 3/4 | teaspoon | ground cumin |
| 1/3 | teaspoon | ground red chile |
| 1/2 | teaspoons | freshly ground black pepper |
| 3/4 | teaspoon | salt |
| 1 | tomato, quartered | |
| 2–3 | tablespoons | vegetable oil |
| 1/4 | onion, thinly sliced | |
| 2 | cloves | garlic, thinly sliced |
| 1 | tablespoon | mustard seeds |
| 3–4 | whole dried red chilies | |
| 1 | bay leaf | |
| ~ | cilantro, for garnish |
| *Masoor dal is available in supermarkets, Indian markets, or online at e-stores like Indianblend.com and EthnicGrocer.com |
Directions
- Combine the dal, water, turmeric, coriander, cumin, chile, pepper, salt, and tomato in a heavy-bottomed pan set over medium-high heat and bring to a boil.
- Adjust the heat to a medium simmer and cover with a lid.
- Cook until the dal is soft—approximately 45 minutes; set aside.
- Heat the oil in a heavy-bottomed skillet set over medium-high heat.
- Saute the onion for several minutes until golden. Adjust the heat as needed to prevent burning.
- Add the garlic and cook for one minute. Do not burn the garlic.
- Add the mustard seeds, red chiles and bay leaf. Cook for 2–3 minutes until the bay leaf is brown. Adjust the heat as needed to prevent burning.
- Pour the mixture into the dal and cook over medium heat, stirring occasionally, for 3–4 minutes.
- Place in a serving bowl and decorate with cilantro.
Preparation Time:
Under 60 minutes.
