Masoor Daal


Daal is one of my better half’s favorite dishes. If he goes for even just 3 days without Indian food, he always says “Can you make daal chawal for dinner, I am craving it.” I myself, am a big fan of daal. And there are so many different types. This recipe is one of the easiest to make, and although quite simple, it tastes delicious. The main ingredient is masoor daal, but I do like to use a little moong daal when making this dish.

*Don’t let the amount of ingredients scare you, it really is simple

*Rule of thumb: 1 cup daal/3 cups water


  • masoor daal, 3/4 cup dry
  • moong daal, 1/4 cup dry
  • water, 3 cups
  • salt, to taste
  • turmeric, 1/2 tsp
  • cumin seeds, 1 tsp
  • coriander seeds, 1 tsp
  • curry leaves, 3
  • tomatoe, 1 diced
  • ginger garlic paste, 1 tsp
  • kasoori methi, 1 tsp
  • onion, 1 medium diced
  • red chilis, 2 broken
  • green chilis, 1 diced
  • hing, a pinch
  • coriander powder, 1 tsp
  • red chili powder, 1/2 tsp
  • cumin powder, 1 tsp
  • coriander leaves, 1 tbsp chopped
  • water, for thinning, 2 cups
  • oil, 2 tbsp

To Make:

In a pressure cooker, add daals and water. Cook on high till 2 whistles. Set aside till pressure releases.

In a pan heat oil and once hot add coriander and cumin seeds, along with red chilis, curry leaves, and hing. Once those crackle, add onions. Cook till golden. Add ginger garlic paste and cook for 1 minute, then add turmeric. Stir and then add green chilis and tomatoes. Cook till tomatoes soften. Add daal. Add water along with the rest of the ingredients. Simmer for about 10-15 minutes, checking on water level. Daal always gets thicker, so take care that it doesn’t dry out. If needed, add extra water.


Serve with basmati rice or roti or naan. Or all three. Enjoy!


2 responses to “Masoor Daal

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