Masoor Daal

by thecurrytheory

Hi Daal lovers,

Let me start by saying this, literally 100% of India’s population lives on Daal and Rice (“Daal” means Lentils) There are about 6-7 varieties of lentils( daal) 3 of my most favorite is Masoor, Moong, and Toor. You can get these at any Indian grocery store or even at Wegmans. Also, Goya has the red lentil daal readily available everywhere which is Masoor daal. It is astonishing to know all of Asia lives on rice. I’m not a believer in cutting carbs that are actually easy to digest and simply make a meal so much more delightful to eat.

This dish is practically what I grew up on. My mom and Dad were teachers who made minimum wages to feed 6 of us counting my grandma in a tiny 2 room apartment. I really don’t have any complaints about my childhood because my parents made sure we had food on our table every day. It was really hard days for them but they never made us feel that. Even though my parents couldn’t afford any latest clothing or toys for me and my siblings; they made sure we had the best food we can eat at home, of course, my mom was a great cook then and now 🙂 and we loved to eat. We were happy with that and felt blessed to eat 3 meals a day.

So Normally daal and rice are paired vegetable or meat since the daal has a soupy consistency and topped with some fresh-tasty ghee is just so good I can’t explain. Here I have paired it with my salmon curry and it was yum… So without further, a due let’s begin this simple recipe.

Masoor Daal

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups of washed red lentils
  • 5 cups of water
  • 4-5 cloves of garlic sliced
  • 2-3 curry leaves
  • 2 tablespoon chopped onion
  • 1 plum tomato roughly chopped
  • 0.5 teaspoon mustard seeds (optional)
  • half teaspoon cumin seeds
  • 2 tablespoon ghee
  • 2 tablespoon vegetable oil
  • 0.5 teaspoon turmeric powder
  • Cilantro for garnish
  • Salt to taste


  1. In a steel pot add in 1 tablespoon of ghee and 2 tablespoons of oil.
  2. Let heat then add mustard seeds, cumin seeds, slices of garlic, curry leaves and onions and fry for about 2 mins.
  3. Then Add in the washed red lentils and chopped tomatoes. Be careful of the splutter once you add the rinse daal in hot oil, add 3 cups of water.
  4. After adding the water , throw in the turmeric powder.
  5. Add salt as per taste and leave your spoon in the pot while its cooking, this prevents the lentils to overflow from the pot.
  6. Cook for about 15 until liquid is soaked by the lentils.
  7. Test the consistency of daal. It's its not mushy then add in another 2 cups of water and let it cook covered for about 10 more mins on low medium flame. Keep stirring the pot to make sure there are no lumps at the bottom of the pot or it isn't burning.
  8. Lastly, check for salt and garnish with some ghee and chopped cilantro.

Rice Recipe:

  • 2 cups of any long grain rice, washed .
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 2.5 cups of water
  • I used the rice called "sona masoori" you get it at the Indian grocery but any rice actually would be fine as long as you cook it to perfection. Don't add too much water that makes the rice mushy


  1. In a medium pot after washing the rice thoroughly ,add in the 2.5 cups of water . Add butter and salt and mix well. Cover and cook on medium high heat for 7 mins . Stirring occasionally.
  2. Turn the heat down to low and cover to cook for another 7-8 mins or until its fluffy feels soft to touch.

Enjoy this simple yet amazingly satisfying recipe topped with some Ghee . Love to hear from you all!



You may also like

Leave a Comment