Quick & Easy Red Masoor Dal

Quick & Easy Red Masoor Dal is a one-pot red-lentil recipe designed around the speed of masoor, which needs no soaking and softens in about twenty minutes.

The lentils cook with salt, optional hing, ginger, whole green chili, tomato, onion, and turmeric. Froth is skimmed as the pot comes to a simmer.

Lemon and optional gur or maple syrup are added after the lentils are cooked. Cilantro is used at serving, giving the simple dal a fresh final note.

Ingredients

• 1 cup dried red lentils
• 3 cups water
• 1 teaspoon salt
• Pinch of hing, optional
• 3 slices fresh ginger
• 1 fresh green chili, slit at the end
• 1/2 cup tomatoes, diced
• 1 teaspoon tomato purée, optional
• 1/2 cup onions, minced
• 1/4 teaspoon turmeric
• Juice of 1/2 lemon
• 1/2 teaspoon gur or maple syrup, optional
• 1/4 cup fresh cilantro leaves, for garnish

Method

Combine all ingredients except turmeric, lemon juice, optional sweetener, and cilantro in a large pot and bring to a boil. Reduce to a simmer and skim away any froth that rises. Stir in the turmeric and cook until the lentils are done, about 20 minutes, adding water if the dal becomes too dry. Add the lemon juice and optional gur or maple syrup, stirring until dissolved, then garnish with cilantro and serve. Makes 3–4 servings.