Masoor Daal Recipe


  • 2 cups Lentil pulse (masoor daal)
  • 1 1/2 teaspoons garam masala
  • 1 ½ teaspoons turmeric
  • 1 tsp salt or as per your taste
  • 1/3 cup oil
  • 1 ½  onions finely chopped
  • 1 head garlic, separated, chopped
  • 1” ginger  chopped
  • 2 jalapeno (Mexican)  chillies, finely chopped
  • 2 tomatoes, chopped
  • 1 bunch coriander (dhania)  finely chopped
  • Water

Preparation Method

  1. Rinse pulse thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
  2. Cook half way, about 10 to 15 minutes; add ½ teaspoon garam masala, ½ teaspoon turmeric and salt. As pulse cooks, uncovered, water will evaporate and mixture will thicken.
  3. Add more water to keep pulse loose, like texture of thick cream. When pulse gets soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
  4. Add garlic, ginger and chillies. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
  5. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and coriander. Cook until tomato softens.
  6. Pour in pot of pulse and simmer to blend flavors.
  7. Serve hot.