Indian Spices

Tomato Masoor Dal

  • Serves 4
  • 47 minutes
Tomato masoor dal with cumin and coriander

Ingredients

  • 160 g Split red masoor dal — Rinsed and drained.
  • 700 ml Water — 600 ml for lentils; 100 ml reserved to adjust.
  • 200 g Tomatoes — Finely chopped.
  • 80 g Onion — Finely chopped.
  • 10 g Garlic — Minced.
  • 15 ml MadeBetter Groundnut Cold-pressed Oil
  • 2 g Cumin seeds
  • 1 g MadeBetter Turmeric Powder — Half for lentils; half for tomato mixture.
  • 1 g MadeBetter Red Chilli Powder
  • 4 g Coriander powder
  • 4 g Salt
  • 10 ml Lemon juice — Optional.
  • 8 g Fresh coriander leaves — Chopped.

Make it, step by step

  1. Bring dal, 600 ml water and half the turmeric to a boil. Skim if needed; simmer partly covered for 20–25 minutes until soft. Stir occasionally and add reserved water if the pan dries.
  2. Meanwhile, heat oil over medium heat. Add cumin and onion; cook for 4–5 minutes until soft.
  3. Add garlic; cook for 30 seconds. Add tomatoes; cook for 5–7 minutes until broken down.
  4. Lower the heat. Add remaining turmeric, chilli and coriander powder; cook for 30–45 seconds. Add a spoonful of water if spices catch.
  5. Add tomato mixture and salt to the cooked dal. Simmer for 4–5 minutes; adjust with reserved water.
  6. Turn off the heat. Add coriander leaves and optional lemon juice; taste and serve warm.
Useful tips
  • Use the reserved water gradually during the final simmer; stop at your preferred consistency rather than thinning the dal all at once.

Allergens: Peanut (groundnut).

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