Masoor Dahl

    45 minutes

    Masoor dahl refers to red lentils. This warming and fragrant soup can be enjoyed as part of a meal, or on its own with rice or naan.

    136 people made this

    Serves: 6 

    • 1 cup (200g) red lentils
    • 2 tablespoons olive oil
    • 1 teaspoon mustard seeds
    • 3 onions, chopped
    • 2 tablespoons fresh grated root ginger
    • 3 green chillies, seeds removed and finely chopped (or to taste)
    • 6 cloves garlic,crushed
    • 3 teaspoons ground coriander
    • 3 teaspoons ground cumin
    • 4 tomatoes, chopped
    • 1 cup (250ml) water
    • salt to taste
    • handful chopped fresh coriander

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the lentils by boiling or pressure cooking until lentils are soft. (Using a pressure cooker is faster.)
    2. In a frying pan, heat the oil and add mustard seeds. When mustard seeds begin to pop, add onions, ginger, chillies and garlic. Fry until the onions and garlic are golden brown.
    3. Add ground coriander, cumin and chopped tomatoes. Cook and stir until tomatoes soften. Add water and boil for 5 minutes.
    4. Stir in cooked lentils well and season with salt to taste. Add finely chopped coriander and remove from heat. Serve hot.

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    Reviews and Ratings
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    Reviews in English (105)


    Love this recipe so easy and delicious, i do tend to add extra chili though as i like it a bit spicier.  -  22 Feb 2013


    I would have rated this three or so when I first made it as the lackluster flavor did not justify the effort. So, we only ate a little and put the rest in the refrigerator. A couple of days later, I heated it up for a quick meal, planning to add some stuff to spice it up. Not needed! Wow, what a difference! Sitting for a while really brought out the promised spicy, wonderful flavors. Now I make it in advance and it is a favorite dish.  -  30 Sep 2009  (Review from Allrecipes USA and Canada)


    Perfection! What an amazing recipe. With few modifications (my tomatoes were very juicy, so I added only 1/3 cup of water, also I salted this dish -- it needs it!), I would have to say this is some of the most delicious food I've ever enjoyed. The flavors of jalapegno, garlic, tomatoes and the spices blended so perfectly. My husband used several expletives and the word 'abrosia' to describe his pleasure. This is on our 'must share with friends' short list. Thank you so much for sharing!!!! P.S. Individuals with sensitive palates should note that I added two huge jalepegnos, and used the seeds from only one of them. This produced a very high level of heat for us, and we are accustomed to eating hot food.  -  08 May 2007  (Review from Allrecipes USA and Canada)