Skip to content
PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Masoor Dal

Soft red lentils finished with a fragrant garlic tempering.

South AsianMildVegetarian
Prep10 min
Cook25 min
Soak / rest0 min
Total35 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Masoor Dal
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Rinse lentils until the water runs mostly clear. Put in a pot with water, chopped tomato and turmeric. Bring to a boil and skim the foam.

  2. 02

    Simmer partially covered for 20–25 minutes, stirring occasionally, until soft. Add salt and whisk gently; thin with hot water if needed.

  3. 03

    Heat oil in a small pan. Add cumin and sliced garlic and fry until pale gold. Take off the heat, stir in chilli and pour carefully over the dal. Add coriander.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

More for your table.

All recipes
Chana Masala35 min
Vegetables & lentils

Chana Masala

Everyday chickpeas with a deep tomato-and-spice base.

Vegetarian
Dal Tadka1 hr 5 min
Vegetables & lentils

Dal Tadka

Two lentils, a golden garlic topping and plenty of comfort.

Vegetarian
Moong Dal Khichdi1 hr
Vegetables & lentils

Moong Dal Khichdi

A soft one-pot rice and lentil meal with gentle spices.

Vegetarian
COOKING VIEW

Masoor Dal

Step 1 of 3

Rinse lentils until the water runs mostly clear. Put in a pot with water, chopped tomato and turmeric. Bring to a boil and skim the foam.