Indian Red Lentil Soup with Tarka ( Laal Masoor daal )
Masoor dal, or red lentils has got to be the go-to dal for every Asian household! What do you cook when you haven’t planned dinner and you’re running late? Masoor dal, of course!
My easy recipe will provide you with all the step-by-step instructions on how to make this simple yet mouthwatering Masoor Dal recipe! What’s more, it’s not only easy, it’s a healthy meal, too! This delicious red lentil recipe combines both nutrition and flavor to bring you a masoor dal recipe you will make again and again!
I have tried many Masoor dal recipes in the past simply because my family and I love this dal! Furthermore, I’m always making changes to see if I can come up with a better-tasting recipe, but this particular recipe is what I return to time and again! Keep reading to discover my favorite Masoor dal recipe!
Why This Red Lentil Recipe?
- Comfort Food: Do you know what the perfect Asian comfort meal consists of? Masoor dal, boiled Basmati rice, and a delicious kachumar salad! This is what dreams are made of!
- Popular Asian Dish: There is probably not a single home in the Asian continent where masoor dal is not made! In one form or another, this dal is made in all parts of India, Pakistan, Nepal, Sri Lanka, Afghanistan, and many other neighboring countries. Additionally, red lentils are also made in the Middle East.
- Pantry-Friendly Recipe: This masoor dal recipe will come to your rescue when you’re running low on pantry essentials! Further, it requires a handful of spices and two varieties of dal… and that’s it!
- Quick Recipe: Following my recipe, you can go from stove to table within an hour! Moreover, it’s a quick recipe, ideal for busy weeknights when you need to get dinner on the table quickly.
Ingredients
Here’s a list of the ingredients required to make Masoor dal, or red lentils:
- Masoor dal: Wash the dal well, until the water runs clear.
- Moong dal: also called split and skinned green mung beans, these are added in a small amount for taste and texture.
- Garlic: No Asian recipe is complete without garlic!
- Spices and aromatics: A handful of spices are added to this recipe: red chili powder, chili flakes, cumin, and turmeric powder.
- Oil or ghee: Oil or ghee is added after the dal is cooked as a tarka or tempering. Additionally, this adds more taste to the dal.
For quantities, view the recipe card below.
Instructions
Follow my step-by-step instructions and pictures to make this delicious Masoor dal.
Making the Masoor Dal:
First, wash both the dals well. Rinse them under running water till the water runs clear.
Next, add them to a pan along with 3-4 cups of water. Let it boil. When the dals start boiling, a foam will appear on the top, remove this with a ladle and discard it.
- In a pan add both dals, red lentils and skinned green mung lentils.
- Add 3-4 cups of water and let it boil.
- Once it boils, a foam will appear on top of the lentils.
- Remove the foam using a wooden spoon and discard.
Next, add the spices, red chili powder, turmeric, salt, and 2 cloves of crushed garlic.
- Next, add the spices: red chili powder.
- Turmeric powder.
- Add salt.
- Add the red chili flakes.
Cover the pan and let it simmer on medium heat for about 45 minutes. Occasionally check the dal and give it a stir. Furthermore, if it starts to get too dry, add more water. You need to cook the dal till it’s soft and tender.
- Finally, add crushed garlic.
- Let it cook.
- Cover the pan and let the lentils cook for about 45 minutes.
After 45 minutes, using a wooden spoon mix the dal. It should have a consistent soup-like thickness.
Add the coriander leaves and chopped green chilies and remove from the heat.
If it’s too thick, you can add more water.
- After 45 minutes, uncover the pan. The lentils should be tender and soft.
- Using a wooden spoon mix the lentils well.
- Add sliced green chilies.
- And coriander leaves.
- If the dal is too thick, add water and adjust the consistency.
- Cover and set aside.
Making the Tarka:
In a frying pan, add oil or ghee and crushed garlic cloves. When the garlic starts to change color, add the green chilies, cumin seeds, and whole dried red chilies. Let it cook for 10 seconds, and then pour on to the dal.
- In a small frying pan, add oil or ghee, if using, to make the tarka.
- Add crushed garlic.
- Add whole red dried chilies.
- And green chilies. Saute for 10 seconds.
- Saute till the garlic’s color changes.
- When the garlic turns golden, the tarka is ready.
Give the Masoor dal a final mix, and it’s ready to serve! Enjoy this delicious dal with boiled Basmati rice, a fresh kachumar salad, some achaar or pickles, and optionally Shami kebab!
- Add the tarka to the dal.
- Give it a mix, and your delicious Masoor dal is ready to serve!
For more delicious dal recipes try my Chana Daal (Dhaba Style) recipe!
Hint:
Always wash all lentils till the water runs clear to remove any impurities.
Remove the foam or scum on top of the boiling dal before adding other ingredients.
Tarka should be added to the dal before serving to enhance the taste.
Equipment
Here’s a list of the equipment I used to make this recipe:
- 1 large pan
- Measuring spoons
- 1 frying pan
Top tips
- Mixing dal is essential when making it. If your dal is undercooked, water will separate from the dal, and the dal grains will sink to the bottom.
- Add the tarka to the dal before serving.
FAQ
Yes, most dals and grains are high in protein. Masoor dal is also high in proteins and easy to digest.
Yes, they are the same dal. Red lentils are just skinned brown lentils. Brown lentils are also a favorite in Asia.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Laal Masoor daal :
