Masoor Dal (Spiced Red Lentils)
Source
https://makeitdairyfree.com/easy-masoor-dal-spiced-red-lentils/
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 6-8 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1½ cups (approx. 280g) dried red lentils, rinsed and soaked
- 400g canned diced tomatoes (1 standard can)
- 240ml full fat coconut milk (canned)
- 700ml vegetable broth
- ½ tsp salt, more or less to taste
- ½ lemon, juiced
- 1 green chili, thinly sliced (optional)
- 1 tbsp kasuri methi (optional)
- Vegan naan, for serving (optional)
Instructions
- Heat oil in a large heavy-bottomed pot over medium heat. Add onions and cook 8-20 minutes (8 min = softened, 20 min = caramelized and more flavor). Add garlic and ginger, stir, cook 1-2 min until fragrant.
- Add all spices (garam masala through cinnamon). Stir and cook 1 minute, stirring often — don’t burn. This “blooms” the spices and builds layered flavor.
- Add lentils and stir to coat. Then add diced tomatoes, coconut milk, and vegetable broth. Scrape the bottom of the pot to release any fond (brown bits).
- Turn heat down to medium and cook 15-20 minutes until thickened and lentils are soft.
- Remove from heat. Season with salt, kasuri methi, and lemon juice to taste. Stir. Top with sliced green chili if desired. Serve with naan.
Tips & Notes
- Use red/orange lentils — other types have different textures and cook times. Red break down into that creamy texture you want.
- Soak the lentils — rinse, then soak overnight or at least 4-6 hours, then rinse again before using. Best results.
- Caramelize the onions — the quick route (8 min) works, but going 20 min builds way more flavor. Don’t burn them.
- Blooming the spices — that 1-minute cook after adding spices is critical. It activates the dried spices and develops flavor layers from the start.
- Kasuri methi (dried fenugreek leaves) is optional but adds authentic flavor.
- Coconut milk sub — can use thick non-dairy milk (cashew, soy, creamy oat) but may need longer to thicken.
- Leftovers — keeps 3-5 days in the fridge, freezes up to 3 months.
- Pairs well with garlic turmeric rice and naan.
Tags
recipe, vegan