Spiced Red Lentils (Masoor Dal)
A creamy, aromatic lentil stew with blooming spices
Why This Recipe Works
These red lentils transform during simmering from distinct legumes into a creamy, porridge-like stew without the need for a blender. Blooming the spices in oil first creates a foundational depth that carries through the entire dish.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Add the coriander, cumin, cinnamon, turmeric, cardamom, and Kashmiri chili powder. Cook until the spices are fragrant and the oil is stained deep yellow, about 30 seconds.
Stir in the onion, garlic, and ginger. Cook until the onion is softened and translucent, 5 to 7 minutes.
Add the water and lentils and bring to a boil over high heat.
Reduce the heat to low, cover partially, and simmer until the lentils have completely broken down into a thick, smooth consistency, 20 to 25 minutes. Stir occasionally toward the end to prevent the lentils from sticking to the bottom.
Stir in the tomatoes, cilantro, and butter. Season with salt and pepper to taste, and continue to stir until the butter is melted and the tomatoes are just warmed through.
Serve hot with lemon wedges for squeezing over the top.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The spice mixture can be prepared 1 day ahead and stored in an airtight container at room temperature.
What substitutions can I make?
- Kashmiri chili powder: 1/4 tsp cayenne pepper
