Masoor Dal

Serves 3


  • 1 cups of dried red lentils
  • 3 - 4 cups of water* if you prefer less thick dal, add the extra water.
  • 1 tsp of salt
  • 1/4 tsp ground turmeric
  • 2 tbsp of ghee
  • 1 tsp of cumin seeds
  • (optional) pinch of asafoetida

  1. Rinse the lentils under water two or three times. I add the lentils to the pot I will cook them in, add water to the pot and run my hand through the lentils. I then strain the lentils through my fingers, catching them in my hand. You could also use a strainer if preferred.
  2. Once the lentils are rinsed, add the water, salt, and turmeric to the pot. place on the stove and bring up to a medium/high heat, bringing the lentils up to a rolling simmer. stir the lentils and then cover the pot, lowering the heat to a low/medium heat so the water just has a light simmer.
  3. Cook the covered dal for about 7 minutes.
  4. While the dal cooks, in a small pan, add the ghee, melting and bringing it up to a medium heat. add the cumin seeds and optional asafoetida and heat through for just about a minute. Remove from heat.
  5. Once the dal is done cooking, remove from heat and add the melted ghee and cumin into the lentils, stirring to combine.
  6. Serve warm with rice or naan. Enjoy!