This recipe for masoor dal is inspired by traditional Indian cuisine. “Dal” is another term for lentils, particularly when they are prepared like a soup or stew.In this masoor dal recipe, a simple preparation of red lentils becomes magnificently flavorful thanks to the spices tempered in hot oil. This masoor dal recipe is made with whole cumin seeds, whole mustard seeds, ground turmeric and paprika to give this dish its off-the-charts taste. Garlic, ginger, diced tomatoes, onions and jalapeño add a wealth of flavors and textures and balance out the myriad of flavors produced from the spices. Chances are you’ve seen this recipe on our bags of Bob’s Red MillRed Lentils, which means now is the time to try it! Our red lentils cook quickly and have a slightly sweet flavor, which makes them perfect for soups, stews and your favorite masoor dal recipe!Our red lentils are chock full of nutritional benefits and though they are small in size, they’re a nutritional all-star. They're rich in fiber‚ making them a healthy meat substitute for vegans. Our lentils are also packed with folate, iron, phosphorus, magnesium, zinc and potassium. Short of growing them yourself, we say that these are the freshest lentils you can get, as they’re sourced from the Palouse Valley of Washington and Idaho (where the very best lentils in the world are grown). In addition to soups, stews, dals, curries and chilis, our red lentils are a wonderful meat substitute and can be used in wraps, veggie burgers and meatless sloppy joes. You can also cook them on their own and serve them simply with mixed vegetables over rice. After you’ve tried our masoor dal recipe, get creative and dive into more red lentil recipes. Take full advantage of this powerful legume and experiment with ourCurried Lentil & Sweet Potato Stew. This stew is vegan, gluten free and a perfect addition to your cold weather go-to recipe collection. Our favorite part of the preparation comes at the end: garnish with fresh cilantro and serve with lime wedges. For an added bit of flavor, grate fresh lime zest on top of soup right before serving. Your end result will be bright, comforting and packed with a whole bunch of flavor!
Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until soft, about 5 minutes. Add jalapeno, garlic and ginger and sauté until fragrant, 1–2 minutes.
Add lentils, water and canned tomatoes with juice and salt. Bring mixture to a boil, then reduce heat and simmer until soft, 30–40 minutes.
When lentils are soft and have begun to break down, mash with a potato masher to create a thick and creamy texture. Keep lentils warm.
In a small sauté pan, heat olive oil over medium-high heat. When hot, add cumin seeds and mustard seeds and cook, stirring constantly, for 15 seconds. Add ground turmeric and paprika and continue to cook, stirring, for 30 seconds. Carefully add oil and spices to the lentils and stir to combine.
