Rustic Masoor Dal
60 Min

Rustic Masoor Dal

This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.
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Cook Time

60 Minutes



Step 1
Soak the lentils in enough water to generously cover the lentils for 1 hour or overnight in the refrigerator. Drain.
Step 2
Bring lentils and turmeric with 3 cups of water to a boil. Within a few minutes, a scum may rise to the top—this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum then lower the heat, cover and simmer for at least 30 minutes or until the lentils are tender. Add more water 1/2 cup at a time as needed.
Step 3
Stir in the ginger purée and salt. The dal should be soft, creamy and fairly thick. If not, continue cooking until it is.
Step 4
Heat the ghee in a separate pan and pop the cumin seeds. Add the asafetida, sliced garlic, tomatoes, and chili powder and cook for a quick minute or two. Stir into the dal along with the fenugreek leaves and lemon juice and serve immediately.
1 cup orange masoor dal
1 teaspoon ground turmeric
2 tablespoons ginger purée
1 teaspoon sea salt
3 tablespoons ghee
2 to 3 cloves garlic, sliced
Pinch of asafetida
1 teaspoon cumin seeds
1 cup chopped tomatoes
1 teaspoon chili powder
1/2 cup chopped fresh or 1 tablespoon dried fenugreek
Juice of one lemon

Notes & Variations

  • Use olive or coconut oil instead of ghee for a vegan option. For an added, unique flavor, stir in 2 to 3 tablespoons of almond butter at the end.
  • For a heartier option, use a meat stock to cook the dal with instead of water.
60 Min

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Fenugreek is astringent and bitter uncooked. When cooked, lends a pungent maple syrup, burnt sugar-like flavor. If you're interested in experimenting with it some more, check out the recipes below!

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