Creamy Red Lentils (Masoor Ki Dal)

Serve this tasty north Indian dish with basmati rice.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 tsp. turmeric powder
  • 1 tsp. salt
  • 4 Tbsp. vegetable oil
  • 1 cup red split lentils (masoor dal), well rinsed
  • 1⁄2 tsp. cumin seeds
  • 2 garlic cloves, minced
  • 1⁄2 tsp. red chili powder


  • In a deep pot, combine 4 cups of water, turmeric powder, salt, and 2 tablespoons of the vegetable oil. Bring to a boil. Add all the lentils and mix well. Bring to a full boil. Reduce heat to medium and cook, uncovered, for about 25 minutes or until the lentils are soft. If the water begins to dry out, add up to 1⁄2 cup more. (The consistency should be like a creamy soup.) Remove from heat.
  • Using a spoon, mash the cooked lentils. Set aside.
  • In a medium pan, heat the remaining vegetable oil. Add the cumin seeds. When they begin to sizzle, add the garlic and red chili powder; sauté for about 20 seconds.
  • Remove from heat and pour over the lentils. Mix well and serve hot.