Spiced Masoor Daal - Delightful Red Lentil Curry
Experience the warmth of Indian flavors with this delightful Spiced Masoor Daal, a dish made with vibrant red lentils that are not only visually appealing but also incredibly nutritious! This recipe was a standout sensation in my nutrition class; everyone couldn't get enough of its rich flavors and comforting texture. The fusion of spices creates an aromatic dish that pairs perfectly with your favorite flatbreads. Vegan options are available, making it a versatile choice for all dietary preferences. Enjoy a hearty bowl of goodness that is both wholesome and satisfying!
8
Servings
N/A
Calories
14
Ingredients
Ingredients
Red lentils
1/2 lb (Rinsed well)
Salted water
4-6 cups (As needed to cover lentils)
Ghee or canola oil
2 tablespoons (Melted)
Medium onion
1 (Thinly sliced)
Garlic cloves
2 (Minced)
Whole coriander seeds
2 teaspoons (Toasted)
Cumin seeds
2 teaspoons (Toasted)
Dried red pepper flakes
2 teaspoons (Toasted)
Cardamom seeds
1 teaspoon (Toasted)
Cinnamon sticks
6 inches (Broken)
Turmeric powder
2 teaspoons (For seasoning)
Salt
To taste (For seasoning)
Lemon juice or tamarind paste
1 tablespoon (Freshly squeezed or prepared)
Plain low-fat yogurt or light coconut milk
2 cups or 14 ounces (For creaminess)
Instructions
1
Rinse the red lentils thoroughly under cold water until the water runs clear. Transfer the lentils to a large saucepan and add enough salted water to cover them by about two inches (approximately 4-6 cups).
2
Bring the lentils to a boil, then reduce the heat to low. Cover the pot and let the lentils simmer gently until they are soft and creamy, which should take around 20-25 minutes. Ensure the water level stays above the lentils to prevent them from drying out.
3
While the lentils are cooking, combine the whole coriander, cumin seeds, dried red pepper flakes, cardamom seeds, and broken cinnamon sticks in a spice grinder. Grind the spices until fine, then transfer them to a dry sauté pan over low heat and toast for 2-3 minutes, stirring frequently to release their aromas. Set the toasted spices aside.
4
In the same sauté pan, heat the ghee (or canola oil) over medium heat. Add the sliced onions and sauté until they become translucent and soft, approximately 5-7 minutes. Immediately add the minced garlic and cook for an additional 3-4 minutes, being careful not to burn them.
5
Once the onions and garlic are cooked, return the toasted spice mixture to the pan and sauté for another 2 minutes, stirring to incorporate thoroughly.
6
When the lentils are soft, pour them along with their cooking liquid into the sauté pan with the onion and spice mixture. If the mixture is too thick, add more water or vegetable broth to achieve your desired consistency. Stir well to combine, scraping the bottom of the pan to deglaze.
7
Add lemon juice (or tamarind paste) to the lentil mixture, season with salt to taste, and allow it to simmer on low heat for another 5 minutes, allowing the flavors to meld together.
8
Just before serving, gently fold in the yogurt (or coconut milk) and heat through without boiling. Serve warm alongside roti or your choice of flatbread for a satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Masoor Daal?
Spiced Masoor Daal is a flavorful Indian red lentil curry that is visually vibrant, nutritious, and aromatic, often served with flatbreads.
How many servings does this recipe yield?
This recipe makes 8 servings.
What type of lentils are used in this recipe?
The recipe uses 1/2 lb of red lentils (masoor daal).
How do I prepare the lentils before cooking?
The lentils should be rinsed thoroughly under cold water until the water runs clear before being transferred to a saucepan.
How long should I cook the red lentils?
Simmer the lentils for approximately 20-25 minutes until they are soft and creamy.
How can I make this recipe vegan?
To make this recipe vegan, use canola oil instead of ghee and light coconut milk instead of yogurt.
What whole spices are included in the spice blend?
The spice blend includes whole coriander seeds, cumin seeds, dried red pepper flakes, cardamom seeds, and cinnamon sticks.
How should the whole spices be processed?
Grind the spices in a spice grinder until fine, then toast them in a dry sauté pan over low heat for 2-3 minutes.
What kind of fat is used to sauté the vegetables?
You can use either 2 tablespoons of ghee or canola oil.
How long should I sauté the onions?
Sauté the sliced onions for about 5-7 minutes until they are translucent and soft.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
When do I add the garlic to the pan?
Add the minced garlic immediately after the onions become soft and cook for an additional 3-4 minutes.
What provides the sour note in this daal?
You can use either 1 tablespoon of lemon juice or tamarind paste.
How much water is needed to boil the lentils?
Use 4-6 cups of salted water, or enough to cover the lentils by about two inches.
Should the yogurt be boiled?
No, gently fold in the yogurt and heat through just before serving without letting it boil.
What can I do if the daal is too thick?
Add more water or vegetable broth to achieve your desired consistency.
What amount of cinnamon is used?
The recipe calls for 6 inches of cinnamon sticks, broken into pieces.
What amount of turmeric powder is used?
Use 2 teaspoons of turmeric powder for seasoning.
How much red pepper flakes are in the spice mix?
The recipe uses 2 teaspoons of dried red pepper flakes.
What is the recommended serving suggestion?
Serve the daal warm alongside roti or your choice of flatbread.
How much coriander and cumin are used?
The recipe requires 2 teaspoons of whole coriander seeds and 2 teaspoons of cumin seeds.
How much cardamom is required?
The recipe calls for 1 teaspoon of cardamom seeds.
How much yogurt or coconut milk is needed?
Use 2 cups of plain low-fat yogurt or a 14-ounce can of light coconut milk.
How do I ensure the spices release their aroma?
Toast the ground spices in a dry sauté pan for 2-3 minutes, stirring frequently.
What temperature should the lentils simmer at?
After bringing to a boil, reduce the heat to low and cover the pot to simmer gently.
How long should the flavors meld after adding lemon juice?
Allow the mixture to simmer on low heat for another 5 minutes after adding the lemon juice or tamarind paste.
What is the texture of the finished lentils?
The lentils should have a soft, creamy, and comforting texture.
Do I need to deglaze the pan?
Yes, when adding the lentils to the spice mixture, stir well and scrape the bottom of the pan to deglaze it.
How do I prevent the lentils from drying out while boiling?
Ensure the water level stays above the lentils during the simmering process.
Is salt added during the initial boil?
Yes, the lentils are cooked in salted water initially, and more salt can be added to taste later.