A comforting & aromatic Masoor Dal made simple whilst maintaining a hearty & bold flavour - finished with fresh coriander & a knob of butter for a rich & silky consistency.
Serves 4
Ingredients
- 200g red lentils
- 750ml water
- 1 white onion, finely diced
- 40g butter
- Salt to taste
- 20g fresh ginger, minced
- 1-2 green chillies, minced
- 2 medium tomatoes, chopped
- 1/2tsp ground turmeric
- 1tsp garam masala
- Handful of fresh coriander, chopped
Method
1. Cook the lentils. Rinse the red lentils thoroughly under cold running water, then add them to a 26cm Cast Iron with 750ml water, the turmeric and the salt.
2. Bring to the boil, then reduce to a gentle simmer. Cook for around 20–25 minutes, stirring occasionally, until the lentils are completely soft and beginning to break down. Add a splash more water if needed to achieve a smooth, spoonable consistency.
3. Prepare the tempering. While the lentils cook, melt around 30g of the butter in a frying pan over a medium heat. Add the finely chopped onion and cook slowly until soft and golden brown.
4. Add the ginger and green chilli and continue cooking for 2–3 minutes, until fragrant and lightly browned.
5. Add the chopped tomatoes and cook until they have softened and broken down. Continue cooking until you can see the butter beginning to separate from the tomato mixture.
6. Stir in the garam masala and cook for another 1–2 minutes to release the flavour of the spices.
7. Tip the buttery onion and tomato mixture into the cooked lentils and stir thoroughly to combine.
8. Add the remaining butter and a little extra water if required. Simmer gently over a low heat for another 5–10 minutes, until the dahl is rich, creamy and thick enough to coat a spoon while still easily settling into the bowl.
9. Remove from the heat, stir through the freshly chopped coriander and check the seasoning before serving.
Tips & Tricks
Keep it warm for serving: If you’re cooking for a crowd, transfer the finished dal to a Cooks Professional Buffet Warmer and keep it covered until you’re ready to serve. Dal naturally thickens as it sits, so give it an occasional stir. The Buffet Warmer will trap the moisture as it sits, keeping the Dal fresh & creamy.
Choose the right lentils: Split red lentils are ideal as they cook quickly and break down naturally, creating a wonderfully creamy texture without the need for soaking.
Always rinse your lentils: Rinse the lentils thoroughly under cold water until the water runs clear. This removes any dust & excess starch before cooking.
Make it extra creamy: Give the lentils plenty of time to gently simmer and break down. For an even smoother consistency, use the back of a wooden spoon or spatula to gently mash some of the cooked lentils against the side of the pan.
Want to Take it a Step Further?
Try a tadka: For an extra boost of flavour, finish your dal with a traditional tadka. Heat a little ghee & add cumin seeds, mustard seeds & chilli, allowing the spices to sizzle until fragrant. Pour the hot mixture over the dahl just before serving.
Harvinder's Masoor Dal
