Masoor Dal

Red Lentils with Spices



U.S. Metric Ingredients
1 lb 4 oz 575 g Red lentils
qt 2.5 L Water
4 4 Garlic cloves, chopped
4 thin slices 4 thin slices Fresh ginger root
2 tbsp 30 mL Chopped fresh cilantro
2 tsp 10 mL Turmeric
½ tsp 2 mL Cayenne
fl oz 45 mL Lemon juice
to taste to taste Salt
2 fl oz 6 mL Vegetable oil
2 tsp 10 mL Cumin seed



  1. Sort, rinse, and drain the lentils.
  2. Put the lentils and water in a saucepot. Bring to a boil. Skim off any froth that rises to the top.
  3. Add the garlic, ginger, cilantro, turmeric, and cayenne. Simmer until the lentils are very tender and falling apart, about 1½ hours.
  4. Add the lemon juice and salt to taste.
  5. To finish the dal, heat the oil in a small sauté pan. When it is very hot, add the cumin seed and cook a few seconds, until the cumin is aromatic.
  6. Pour the oil and seeds into the dal and stir in.

Per serving: Calories, 200; Protein, 12 g; Fat, 5 g (21% cal.); Cholesterol, 0 mg; Carbohydrates, 30 g; Fiber, 8 g; Sodium, 20 mg.