One-Pot Potatoes in a Red Lentil Sauce with Lime Juice

Aloo Masoor Dal

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Quick-cooking, this curry combines starch and protein to make an easy, light, nutritionally complete vegetarian meal. Serve it with one of the salads in the Curry Cohorts chapter and some store-bought flatbreads for a weekday dinner.


  • 1 cup red lentils (masoor dal), picked over for stones
  • 2 tablespoons canola oil
  • 2


  1. Place the lentils in a medium-size saucepan. Fill the pan halfway with tap water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 2 cups